Cardamom Braid

I made this over the weekend and I must say it was mighty yummy.  Both Jeff and I had to force ourselves to walk away.  The cardamom isn’t overpowering, but rather a nice background flavor.  I did notice that when the bread is toasted the cardamom flavor comes through even more.  Its rare that I make an all white flour bread and in the future I’ll most likely add some whole wheat to the mix; but for now its quite a treat that we’re enjoying.

Cardamom Braid

• 1 Tablespoon Yeast
• 1 1/2 Cups Milk
• 3/4 Cup Sugar
• 3 Egg Yolks
• 1/2 Cup Butter, softened
• 1 Tablespoon Ground Cardamom
• 1/2 Tablespoon Salt
• 5 to 6 Cups Flour

Dissolve the yeast in 1/2 Cup of the milk.  Add sugar, egg yolks, butter, cardamom, salt, remaining 1 Cup milk, and3 cupsof flour.  Beat until smooth.  Stir in enough flour to form a dough.  Knead until smooth and elastic.  Place into a greased bowl, cover with a towel, and allow to double.

Punch down dough and divide in half.  Divide each half into thirds.  Braid the thirds and place on a greased baking sheet.  Allow to double.  Bake at 350 degress for 30 to40 minutes.  The bread will turn a nice golden brown.  Remove to wire racks to cool.

I’ve submitted this to this week’s Yeastspotting collection.