Christmas Cardamom Bread
A simple but delicious Christmas bread that tastes wonderful plain, or toasted with a sweet jam.
Yield
24 servingsPrep
180 minCook
20 minReady
210 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cup |
milk
|
|
| 5 | large |
eggs
|
|
| ¾ | cups |
butter
|
|
| ¾ | teaspoons |
salt
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
cardamom seeds
|
|
| 1 | pkg |
yeast, active dry
|
*
|
| 9 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
milk
|
|
| 5 | large |
eggs
|
|
| 177 | ml |
butter
|
|
| 3.8 | ml |
salt
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
cardamom seeds
|
|
| 1 | pkg |
yeast, active dry
|
*
|
| 2.1 | l |
all-purpose flour
|
|
Directions
Scald milk, add sugar, butter, salt, and cardamon. Let cool.
Dissolve yeast in ¼ cup warm water, add eggs and 2 cups flour. Mix well. Let rest for 10 or 15 minutes. Add flour (7 cups +/-) until a stiff dough is formed. Knead, then cover with towel. Let rise to double in size, about 2 hours.
Punch dough down and divide into 9 equal parts.
Roll each of the 9 pieces of dough into strips. Make loaf by taking 3 strips and twisting together gently into a rope shape.
Place loafs on baking trays and let rise until at least double in size.
Bake in a preheated oven 350℉ (180℃) F/175C for 30 minutes (or more) until browned and the loaves sound hollow when tapped.
Remove from oven, cool on wire rack and serve.
