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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
0

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Ingredients

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

Topping

  • 1-2 tablespoons milk
  • 1 tablespoon granulated sugar

Instructions

  • In stand mixer bowl, add 1 cup flour, yeast, sugar, salt and cardamom; mix well. In saucepan or microwave-safe dish, heat milk, water to 120-130°F. Add warm milk/water and butter to flour mixture. Blend with paddle attachment on low speed for 30 seconds; beat on medium speed for 4 minutes.. Add eggs; beat on medium speed for 1 minute.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • 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 Bread Machine Method here.
Photo by Matt Weber.

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