Nisu 


Kensington, MD, Christmas Eve, 2015 — My favorite family Christmas tradition is baking Bertha Kymalainen’s Finnish bread called nisu.

Bertha was my wife’s mother and our daughter Liisa’s grandmother. We miss her, especially at this time of year.

When we were first married, a nisu would arrive via mail right in time for Christmas.

Bertha would wrap it as air tight as she could because this delightful wonder dries out in a flash. No matter, we loved it. If it was a bit arid, we’d slather it with butter or dunk it in coffee to moisten it up.

Eventually I asked her for the recipe. I have it to this day, penned in her own hand on yellowing pocket notebook paper.


This year I can’t bake nisu because I’m recovering from hand surgery. Time for daughter Liisa to step in to save our tradition.

You see, by her own description, Liisa doesn’t like to cook, but step up she did.

Nisu is a braided egg bread. It must rise three times, the final time in the baking pan. In all, it takes six full hours to prepare, e.g., start at noon. Eat at six.

I used to wake at 0300 in order to have the nisu ready in time to open presents Christmas morning.

A couple of years ago I wised up and switched this family treat to Christmas Eve when we started opening presents after Santa move on to houses with younger kids.

Today Liisa took over with old pop hanging around as bench coach.


  

Isn’t technology wonderful!



 Now to rise one last time.


  
 Brush with coffee. Sprinkle cinnamon and sugar. Bake.

Drench with powdered sugar frosting. Sprinkle with nuts. Decorate with cherries. Eat warm!

Hauskaa Joulua everyone.