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Cardamom Braid Bread

 Cardamom Braid Bread
I came across this recipe in 1983 and have been making it for Christmas ever since. One year, I gave away 20 loaves!
40 ServingsPrep: 30 min. + rising Bake: 20 min. + cooling


  • 6 cups all-purpose flour, divided
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 teaspoons ground cardamom
  • 1 teaspoon salt
  • 1-1/2 cups plus 2 tablespoons milk, divided
  • 1/2 cup butter, cubed
  • 1/2 cup honey
  • 2 eggs
  • 2 tablespoons sugar


  • In a large bowl, combine 2 cups flour, yeast, cardamom and salt. In a
  • small saucepan, heat 1-1/2 cups milk, butter and honey to
  • 120°-130°. Add to dry ingredients; beat just until
  • moistened. Add eggs; beat until smooth. Stir in enough remaining
  • flour to form a firm dough (dough will be sticky).
  • Turn onto a 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 45 minutes.
  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Divide each portion into thirds. Shape each into a 14-in.
  • rope. Place three ropes on a greased baking sheet and braid; pinch
  • ends to seal and tuck under. Repeat with remaining dough. Cover and

2 of 2

Cardamom Braid Bread (continued)

Directions (continued)

  • let rise until doubled, about 30 minutes.
  • Brush with remaining milk and sprinkle with sugar. Bake at 375°
  • for 20-25 minutes or until golden brown. Remove from pans to wire
  • racks to cool. Yield: 2 loaves (20 slices each).
Nutritional Facts: 1 serving (1 slice) equals 114 calories, 3 g fat (2 g saturated fat), 18 mg cholesterol, 91 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.