‹ Back to Cardamom Braid Bread

Print Options

Exps32169 Cw153045b08 20 2b 14

Cardamom Braid Bread

TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. YIELD: 2 loaves (20 pieces each).
I came across this recipe in 1983 and have been making it for the holidays ever since. One year I gave away 20 loaves! —Rita Bergman, Olympia, Washington

Ingredients

  • 6 cups all-purpose flour
  • 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 2% milk, divided
  • 1/2 cup butter, cubed
  • 1/2 cup honey
  • 2 large eggs, room temperature
  • 2 tablespoons sugar

Directions

  • 1. 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).
  • 2. Turn onto a floured surface; knead until smooth and elastic, 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.
  • 3. 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 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.
  • 4. Brush with remaining milk and sprinkle with sugar. Bake at 375° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

Nutrition Facts

1 slice: 114 calories, 3g fat (2g saturated fat), 18mg cholesterol, 91mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 3g protein.

© 2024 RDA Enthusiast Brands, LLC