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Bread Machine Cardamom Bread

Name: Bread Machine Cardamom Bread
Ingredients: 1/2 cup milk; 1 tablespoon water; 2 tablespoons unsalted butter; 1 large egg; 2 1/4 cups bread flour; 2 tablespoons granulated sugar; 1/4 teaspoon salt; 1/2 teaspoon ground cardamom; 1 1/2 teaspoons Red Star Active Dry Yeast; 3/4 cup milk; 1 1/2 tablespoons water; 3 tablespoons unsalted butter (room temperature); 1 large egg (room temperature); 3 cups bread flour; 3 tablespoons granulated sugar; 1/2 teaspoon salt; 3/4 teaspoon ground cardamom; 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast; 1 cup milk; 2 tablespoons water; 1/4 cup unsalted butter (room temperature); 1 large egg (room temperature); 4 cups bread flour; 1/4 cup granulated sugar; 3/4 teaspoon salt; 1 teaspoon ground cardamom; 1 tablespoons Red Star Active Dry Yeast; 1-2 tablespoons milk; 1 tablespoon granulated sugar

A slightly sweet braided loaf with a light cardamom flavor throughout the bread. Make the dough in a bread machine, then shape, rise and bake! Serve for breakfast with butter or jam.

Yield 1 braided loaf

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Ingredients

Small Loaf (1-pound bread machine)

1/2 cup milk
1 tablespoon water
2 tablespoons unsalted butter
1 large egg
2 1/4 cups bread flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 teaspoon ground cardamom
1 1/2 teaspoons Red Star Active Dry Yeast

Medium Loaf (1 1/2-pound bread machine)

3/4 cup milk
1 1/2 tablespoons water
3 tablespoons unsalted butter (room temperature)
1 large egg (room temperature)
3 cups bread flour
3 tablespoons granulated sugar
1/2 teaspoon salt
3/4 teaspoon ground cardamom
1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

Large Loaf (2-pound bread machine)

1 cup milk
2 tablespoons water
1/4 cup unsalted butter (room temperature)
1 large egg (room temperature)
4 cups bread flour
1/4 cup granulated sugar
3/4 teaspoon salt
1 teaspoon ground cardamom
1 tablespoons Red Star Active Dry Yeast

Topping

1-2 tablespoons milk
1 tablespoon granulated sugar

Instructions

Have liquid ingredients at 80ºF and all others at room temperature. Place ingredients in pan in the order suggested by manufacturer. 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, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is complete, continue with next step.
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.
Preheat oven to 375ºF ,
Brush risen dough with 1 to 2 tablespoons of milk and sprinkle with 1 tablespoon sugar. Bake for 20 to 25 minutes. Cool on wire rack.

Notes

Get Traditional Bread Making Method here.

Photo by Matt Weber.