• (Yield: 2 loaves)
  • 1 envelope active dry yeast
  • 1/4 cup lukewarm water (1050F)
  • 1 teaspoon sugar
  • 1/4 cup honey
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 cup milk, scalded
  • 6 to 6-1/2 cups bread flour
  • 1-1/2 cups butter or margarine, softened
  • 2 eggs, lightly beaten
  • 2 teaspoons cardamom
  • 2/3 cup golden raisins
  • 1 egg white beaten with 1 tablespoon water


Grease a large bowl; set aside.

In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. Stir honey, sugar, and salt into scalded milk; cool to lukewarm (1050F). Add milk mixture and 2 cups flour to dissolved yeast; beat until smooth. Add butter, eggs, cardamom, and raisins, beating until thoroughly blended. Stir in enough remaining flour to make a soft dough. Turn out onto a well floured board; knead 8 to 10 minutes until smooth and elastic. Place in prepared bowl; grease top lightly. Cover; let rise in a warm, draft-free place until doubled, about 1 hour.

Spray a large baking sheet with non-stick vegetable spray.

Punch dough down; knead briefly. Divide dough into 6 equal pieces; roll each piece into a 14-inch rope. Place 3 ropes side-by-side and braid, pinching ends together to seal. Place on prepared baking sheet. Repeat with remaining 3 ropes. Grease tops lightly. Cover; let rise until doubled, about 1 hour.

Preheat oven to 350F.

Brush tops of loaves with egg white mixture. Bake 45 to 50 minutes or until loaves are a deep golden brown and tester inserted in center comes out clean. Carefully remove from baking sheet; cool completely on a wire rack.

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Submitted 6/13/05.
Source: amethyst's recipes
Submitted By: Meryl