Publisher Photo
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
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 or margarine, softened
  • 2 eggs
  • 4-1/2 cups all-purpose flour
  • 1-1/2 to 2 teaspoons ground cardamom
  • 1 teaspoon salt
  • Melted butter or margarine

Directions

In a mixing bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs and 1-3/4 cups flour. Beat until smooth. Combine cardamom, salt and remaining flour. Gradually add to dough (dough may seem sticky, but do not add more flour); mix well. 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 with a damp cloth and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a 20-in. rope. Place three ropes on a greased baking sheet; 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.
Originally published as Cardamom Braid in Best of Country Breads 2000, p92

Nutritional Facts

1 slice: 198 calories, 4g fat (2g saturated fat), 37mg cholesterol, 193mg sodium, 34g carbohydrate (7g sugars, 1g fiber), 5g protein.

  • 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 or margarine, softened
  • 2 eggs
  • 4-1/2 cups all-purpose flour
  • 1-1/2 to 2 teaspoons ground cardamom
  • 1 teaspoon salt
  • Melted butter or margarine
  1. In a mixing bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs and 1-3/4 cups flour. Beat until smooth. Combine cardamom, salt and remaining flour. Gradually add to dough (dough may seem sticky, but do not add more flour); mix well. 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 with a damp cloth and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a 20-in. rope. Place three ropes on a greased baking sheet; 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.
Originally published as Cardamom Braid in Best of Country Breads 2000, p92

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCardamom Braid

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
StitchCrazy68 User ID: 6276698 80769
Reviewed Oct. 15, 2011

"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."

Loading Image