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Cardamom Braid

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.
  • Total Time
    Prep: 20 min. + rising Bake: 25 min. + cooling
  • Makes
    1 loaf


  • 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


  • 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.
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  • StitchCrazy68
    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.