Monday, June 02, 2014

April Bread

I'm late, I'm late, I'm late....but here's my April bread. I decided to try a braided bread. Primarily because it's pretty, but it also tastes lovely.

Here's the recipe if you'd like to try it.

Swedish Cardamom Braid
Makes 3 loaves

2 packages or 4 1/2 tsp. active dry yeast
1/2 cup warm water
1 1/2 cup milk
1 cup sugar
2 1/2 teaspoon salt
2-3 teaspoons freshly ground cardamom
4 eggs
7 or 8 cups flour
1/2 cup melted butter

Glaze and topping:
1 egg, beaten
1 tablespoon milk
1/4  cup pearl sugar
1/2 cup sliced almonds

Mix yeast and the warm wter in a bowl.  Let sit for 5 minutes while heating the milk in a saucepan.
Add the heated milk to the yeast and water mixture, along with the sugar, salt, and cardamom.
Crack the eggs into a small bowl and beat them.
Slowly add a small portion (about 1/4) of the warm milk and sugar mixture to the eggs. Then add the egg mixture back into the mixing bowl, and mix on low.
Add 3 cups of flour and mix until the dough is smooth.
Pour in the melted butter.
Add the remaining flour, 1 cup at a time until the dough is smooth and elastic.
Put the dough onto a floured table and let it sit for 15 minutes.
Knead the dough for 5 minutes and place it in a clean bowl and cover with plastic wrap.  Leave it in a warm spot for 90 minutes until the dough has doubled in size.
Remove the dough from the bowl and divide it into 3 even pieces. Take one of the pieces and divide it into 3 even pieces.
Roll each piece into a long strand on a floured table.
Braid the three pieces together and tuck the ends under. Repeat with the other two portions of dough.
Place on a covered baking sheet and cover with a clean towel.
Let braids rise for 1 hour.
Preheat the oven to 180 degrees C
Put the egg and milk in a Deep plate and brush over the tops of the braids.
Sprinkle the pearl sugar and almonds on top and bake for 20 -25 minutes until golden.
Remove from the oven and let cool.

1 comment:

  1. Gorgeous, and I love both cardamom and almonds. Yum.