A Tradition in Family Baking

Cardamom Bread

Cardamom Bread
A slightly sweet braided loaf with a light cardamom flavor throughout the bread. This Baker's Collection recipe was contributed by an avid cook and baker, Phyllis Simon of Park Ridge, Illinois.
Yield: 1 braided loaf
Ingredients
Small Loaf (1 lb. bread machine)
  • 1 Tbsp water
  • ½ cup milk
  • 2 Tbsp butter (room temperature)
  • 1 egg (room temperature)
  • 2¼ cups bread flour
  • ¼ tsp salt
  • 2 Tbsp sugar
  • ½ tsp ground cardamom
  • 1½ tsp RED STAR Active Dry Yeast
Medium loaf (1½ lb. bread machine)
  • 1½ Tbsp water
  • ¾ cup milk
  • 3 Tbsp butter (room temperature)
  • 1 egg (room temperature)
  • 3 cups bread flour
  • ½ tsp salt
  • 3 Tbsp sugar
  • ¾ tsp ground cardamom
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
Large loaf (2 lb. bread machine)
  • 2 Tbsp water
  • 1 cup milk
  • ¼ cup butter (room temperature)
  • 1 egg (room temperature)
  • 4 cups bread flour
  • ¾ tsp salt
  • ¼ cup sugar
  • 1 tsp ground cardamom
  • 1 Tbsp RED STAR Active Dry Yeast
Instructions
Bread Machine Method
  1. Have liquid ingredients at 80º F and all others at room temperature. Place ingredients in pan in the order listed. Select dough cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove dough after first rising is finished, and follow Shaping & Baking directions below. See our Bread Machine section for more helpful tips and information.
Mixer Methods
  1. Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients in a medium-sized bowl (dry mixture). Stir to combine; set aside. Combine water and milk in a microwave-safe dish; heat to 120-130º F.

  2. Hand-Held Mixer Method: Add dry mixture, warm liquid ingredients and butter in mixing bowl. Mix together on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

  3. Stand Mixer Method: Add dry mixture, warm liquid ingredients and butter to mixing bowl. Mix with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Food Processor Method
  1. Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add butter, egg, and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Shaping, Rising and Baking
  1. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 3 equal pieces. Roll each piece into a 16-inch rope; line up ropes one inch apart on a greased cookie sheet. Braid loosely; pinch ends together and tuck under. Cover; let rise until indentation remains when lightly touched with finger. Brush risend dough with 1 to 2 tablespoons of milk and sprinkle with 1 tablespoon sugar. Bake in preheated 375ºF oven for 20 to 25 minutes.

  2. This recipe is featured at Thyme In Our Kitchen.
Notes
You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.
Nutrition Information
Serving size: 1 slice Calories: 180 Total Fat: 4g Saturated fat: 2g Carbohydrates: 29g Sugar: 4g Sodium: 25mg Fiber: 1g Protein: 5g Cholesterol: 25mg
 

You May Also Like

Leave a Reply

Rate this recipe: