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Norwegian Cardamom Bread Braids

 Norwegian Cardamom Bread Braids
This treasured recipe reflects my Norwegian heritage. The subtle hint of cardanom is undeniably good. —Sally Nelson, Tempe, Arizona
40 ServingsPrep: 35 min. Bake: 20 min.


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-1/2 cups warm milk (110° to 115°)
  • 1-1/2 cups sugar
  • 1/2 cup butter, softened
  • 3 eggs
  • 2 teaspoons ground cardamom
  • 1/2 teaspoon salt
  • 9 to 10 cups all-purpose flour
  • Additional sugar


  • In a bowl, dissolve yeast in warm water. Add warm milk, sugar,
  • butter, 2 eggs, cardamom, salt and 6 cups flour; beat until smooth.
  • Stir in enough remaining flour to form a soft dough.
  • 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 1-1/4 hours.
  • Punch dough down; cover and let rest for 10 minutes. Divide into
  • fourths. Divide each portion into thirds; shape each into a 12-in.
  • rope. Place three ropes on a greased baking sheet and braid; pinch

2 of 2

Norwegian Cardamom Bread Braids (continued)

Directions (continued)

  • ends to seal and tuck under. Repeat with remaining dough. Cover and
  • let rise in a warm place until nearly doubled, about 45 minutes.
  • Beat remaining egg; brush over loaves. Sprinkle with sugar. Bake at
  • 375° for 20-25 minutes or until golden brown. Remove from pans
  • to wire racks. Yield: 4 loaves.
Nutritional Facts: 1 serving (1 slice) equals 164 calories, 3 g fat (2 g saturated fat), 23 mg cholesterol, 63 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.