Friday, March 19, 2010

Cardamom Sweet Bread

I used to make this bread before I was married, and it always seemed to disappear as soon as it was done baking:). The cardamom gives it a nice flavor; it's good warm, cold or toasted. If you prefer, you can cut back on the sugar by 1/4 cup and leave it off the top for a slightly less sweet bread.

Cardamom Sweet Bread.
Yield: 2 braided loaves

2 1/2 T. active dry yeast
1 1/2 c. warm milk
3/4 c. sugar
3 egg yolks
1/2 c. butter, melted
1 t. cardamom
1/2 t. salt
flour


Dissolve the yeast in warm milk. Add sugar, egg yolks, butter, cardamom and salt. Stir until well blended. Add three cups of flour, and mix until smooth. Add more flour and knead until you have a soft dough. Let rise in a greased bowl for one hour or until doubled in bulk. Punch dough down and divide into six pieces. Take three of the pieces and shape into long rolls, braid into a loaf. Do the same with the remaining dough. Place on greased baking sheets and let rise for 45 minutes. Brush risen loaves with milk and sprinkle with sugar if desired. Bake at 350 for 15-20 minutes or until done:). Enjoy!

4 comments:

Ruth Ann said...

yummy! this is a very pretty bread. =) I've never used cardamom before; maybe I should try it!

Elizabeth Ellen Moore said...

That is some gorgeous bread!

Leah said...

That looks beautiful and delicious. I've never brushed my loaves with milk before, I will have to try it next time I make challah.

Grace said...

Looks really yummy!:)