Last weekend I tried making Swedish cardamom coffeecake - our local bakery that was the only source just closed, so now I'm on my own! Anyway, the bread came out looking beautiful - but it was way too dense, not light and airy like the bakery version. I've read on the blogs that this might be because there was too much flour (although I used the recipe amount), or perhaps because I used bread flour rather than all purpose flour. I also had problems getting the dough to rise, it never made it to "double the size". I suppose any or all of these could be my problem. Any thoughts or suggestions? I plan to try again soon, hopefully with more success next time!

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