Cardamom Bread
By: Davaielle De Laforët
Published: Wednesday, January 20, 2010 - 9:12pm

Ingredients




1 1/2 cups milk
2 teaspoons active yeast
1/2 cup warm water
1/2 teaspoon granulated sugar
Whole cardamom ground to make 1 tsp. freshly ground cardamom
4 eggs, beaten lightly
1 cup granulated sugar
1 teaspoon salt
8 cups unbleached flour
1/2 cup clarified unsalted butter

Preparation

1 In small saucepan scald milk and cool. Sprinkle yeast over warm water and stir in 1/2 teaspoon sugar. Grind cardamom. Beat milk, eggs, 1 cup sugar, cardamom and salt. Place 8 cups of flour in bowl and place yeast in center. Stir around edge of yeast mixture. Slowly add egg - milk continuing to add flour from edges once there is a smooth creamy looking dough in center of bowl, let dough stand for few minutes covered with a cloth. Stir in melted butter. Then remaining flour. Put dough on floured surface and knead until dough is smooth. 2 Heat glass bowl. Grease bowl and place dough in it. Cover with plastic towel, let stand until doubled. Punch down again and let rise again. Divide dough in 3 equal parts. Knead each part lightly to remove air bubbles. 3 Divide each of the 3 parts into 3 equal parts. Roll each part into 10-12 inch ropes, out of 9 lengths. Use 3 ropes to make 1 braided loaf. Place loaves on a greased baking sheet and let rise until loaves double in size. 45 minutes to 1 hour. Brush each braided loaf with an egg wash (1 part egg white to 3 parts water.) Bake loaves in 375 degree oven for 20-25 minutes or until lightly brown.