Mom’s Sweet Cardamom Bread
Servings: 3 loaves
Prep Time: 45 minutes
Wait Time: 2 hours
Bake Time: 20 to 25 minutes
Start to Finish: 3 hours 10 minutes
Times are approximate
2 packages Fleischmann’s Active Dry Yeast
1/2 cup warm water (110 degrees)
1 cup plus 1 teaspoon sugar, divided
One 12-ounce can evaporated milk
2 teaspoons salt
1 1/2 teaspoons ground cardamom
5 eggs at room temperature, divided
6 1/2 to 7 1/2 cups flour
1 cup unsalted butter, melted
1 tablespoon milk
Dissolve yeast in large bowl with 1/2 cup warm water (110 degrees F). Add 1 teaspoon sugar. Stir and let stand until foamy, 5 minutes.
In small saucepan, heat evaporated milk to 100 degrees and add to yeast. Add remainder of sugar, salt, cardamom, 4 eggs and half the flour. Mix until smooth. Add butter. Add flour 1 cup at a time until dough is stiff. Cover with plastic and let rest for 15 minutes. Turn onto floured surface and knead until smooth, about 10 minutes.
Clean bowl and butter it. Transfer dough to bowl and turn to coat with butter. Cover with clean towel and let rise in warm place until doubled, about 1 hour to 90 minutes. Turn dough onto floured surface and divide into three equal pieces.
Butter three baking sheets. Divide dough into three additional pieces so you have nine total pieces of dough. Roll into ropes 24 inches long. Make three braids using three strands each. Place on baking sheet, cover and let rise until doubled, about 1 hour. Heat oven to 375°F.
Whisk remaining egg and milk together. Brush braids with mixture. Bake until golden brown about 20 to 25 minutes.
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