Cardamom Braid Recipe

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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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  • 16 Servings
  • Prep: 20 min. + rising Bake: 25 min. + cooling

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.

Nutrition 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.

Cardamom Braid published in Best of Country Breads , p92

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