Cardamom Holiday Bread Recipe

Cardamom Holiday Bread Recipe
Cardamom Holiday Bread Recipe photo by Taste of Home
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Cardamom Holiday Bread Recipe

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I have fond memories of coming home from school to find this bread cooling on a wire rack. I could hardly wait for a warm savory slice.—Sheryl Olstad, Rochester, New Hampshire
MAKES:
48 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 20 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 20 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1 can (12 ounces) evaporated milk
  • 1 cup sugar
  • 1 teaspoon salt
  • 1/2 cup butter or margarine, softened
  • 4 eggs, beaten
  • 1 to 1-1/2 teaspoons ground cardamom
  • 7-1/2 to 8 cups all-purpose flour
  • Confectioners' sugar glaze
  • Candied cherries and sliced almonds

Directions

In a mixing bowl, dissolve yeast in water. Add milk, sugar, salt, butter, eggs, cardamom and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; let rest 10 minutes. Divide into 9 portions; shape each into a 12-in. strip. Place three strips on a greased baking sheet and braid, sealing ends. Repeat with remaining strips. Cover and let rise until nearly doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden. Cool. Glaze and decorate with cherries and almonds. Yield: 3 loaves.
Originally published as Cardamom Holiday Bread in Taste of Home December/January 1995, p41

Nutritional Facts

1 slice: 141 calories, 3g fat (2g saturated fat), 23mg cholesterol, 79mg sodium, 25g carbohydrate (10g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

  • 2 packages (1/4 ounce each) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1 can (12 ounces) evaporated milk
  • 1 cup sugar
  • 1 teaspoon salt
  • 1/2 cup butter or margarine, softened
  • 4 eggs, beaten
  • 1 to 1-1/2 teaspoons ground cardamom
  • 7-1/2 to 8 cups all-purpose flour
  • Confectioners' sugar glaze
  • Candied cherries and sliced almonds
  1. In a mixing bowl, dissolve yeast in water. Add milk, sugar, salt, butter, eggs, cardamom and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; let rest 10 minutes. Divide into 9 portions; shape each into a 12-in. strip. Place three strips on a greased baking sheet and braid, sealing ends. Repeat with remaining strips. Cover and let rise until nearly doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden. Cool. Glaze and decorate with cherries and almonds. Yield: 3 loaves.
Originally published as Cardamom Holiday Bread in Taste of Home December/January 1995, p41

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