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Cardamom Braid Recipe

I enjoy baking of any kind, but yeast breads are my favorite. This is appropriate since my husband and I raise wheat on the plains of eastern Colorado.

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Cardamom Braid Recipe

Prep: 20 min. + rising Bake: 25 min. + cooling

Yield: 16 Servings

20 25 45

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm evaporated milk (110° to 115°)
1/2 cup sugar
1/4 cup butter, softened
2 eggs
4-1/2 cups all-purpose flour
1-1/2 to 2 teaspoons ground cardamom
1 teaspoon salt
Additional butter, melted

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs and 1-3/4 cups flour; beat until smooth. Combine the cardamom, salt and remaining flour; gradually add to dough (dough may seem sticky, but do not add more flour).
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into a 20-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 1 hour.
Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to a wire rack. Brush with melted butter. Cool. Yield: 1 loaf.

Nutritional Facts 1 serving (1 slice) equals 198 calories, 4 g fat (2 g saturated fat), 37 mg cholesterol, 193 mg sodium, 34 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Cardamom Braid in Best of Country Breads , p92

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Cardamom Braid

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(1-1) of 1 reviews

Reviewed on Oct. 15, 2011 by StitchCrazy68

This recipe was published in TofH about 6 years ago and I have been making it ever since. I make it for our family Thanksgiving dinners. It was a hit the first time I made it and it has become a tradition. It's also great to make for Christmas and to give away as a gift.