- (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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Source: amethyst's recipes
Submitted By: Meryl
SWEDISH CARDAMOM BREAD