Holiday Cardamom Bread
My mother makes this Cardamom bread every Christmas morning. It's a real treat. 34
yeast, active dry
In a large mixer bowl combine 2½ cups all-purpose flour, yeast, and cardamom.
In a saucepan heat milk, sugar, butter, and salt just until warm (115F) and the butter is almost melted; stir constantly.
Add heated milk mixture to flour mixture; add 1 egg.
Beat at low speed with an electric mixer for ½ a minute.
Beat 3 minutes at high speed, scraping sides of bowl constantly.
Stir in candied fruits and peels (optional), raisins, and as much of the 2½ cups all-purpose flour as you can mix in with a spoon.
Turn out onto a lightly floured surface.
Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape dough into a ball.
Place in a lightly greased bowl; turn once to grease surface.
Cover, let rise in a warm place until double (about 2½ hours).
Punch dough down; divide dough in half.
Cover; let rest 10 minutes.
Shape into 2 round loaves; place on greased baking sheets.
Flatten each slightly to a 6-inch diameter.
Cover; let rise until nearly double (45 to 60 minutes).
Stir together 1 slightly beaten egg yolk and 2 tablespoons water, brush over loaves.
Bake in a 350℉ (180℃) oven for 35 minutes or until done.
Cool on a wire rack.
Makes 2 round loaves.