This bread is soooo delicious. I have made it the last 5 years for Thanksgiving. It's kind of an all day project, so give yourself some time to do it. You can enjoy this rich eggy bread plain, or spread it with jam. If you have leftovers, it makes the most marvelous french toast. This recipe makes 2 loaves.
1 cup milk
1 TBS active dry yeast
1/2 cup warm water (about 110 degrees)
1/2 cup sugar
1 tsp crushed cardamom seeds
1 tsp salt
2 large eggs, lightly beaten
4 1/2 to 5 cups unbleached all-purpose flour
1 stick butter, melted
1 large egg for glaze
Slice almonds for topping
Pearl sugar for topping
* Put milk in saucepan and scald it (heat it until a ring of small bubbles
is visible around the sides of the pan). Remove from heat and cool
to 105 -115 degrees.
* In a large bowl, whisk yeast into warm water. Add a pinch of sugar and
let sit for 5 minutes or until yeast has dissolved and is creamy. Whisk in
milk, sugar, cardamom, salt, and eggs. Switch to a wooden spoon, add 2 cups
flour and beat the mixture until smooth. Beat in butter and then add as much
additional flour, 1/2 cup at a time, until dough is stiff but not dry.
* Cover bowl with plastic and let rest in a warm place for 15 minutes.
* Turn the dough onto a lightly floured surface and kneed until smooth
and satiny, about 10 minutes.
* Shape dough into a ball. Place in a lightly greased bowl, turn it around
in bowl to grease the top. Tightly cover bowl in plastic and let rise at
room temperature until it doubles in bulk, about 45 minutes to 1 hour.
* To shape dough, turn onto a oiled surface, and deflate the air. Divided
dough into 6 pieces. Roll each piece into long ropes. Braid 3 strands
together, tucking bottoms under at the end. Put bread onto a parchment
paper lined cookie sheet.
* Cover bread with a kitchen towel and let rise until puffy, 45 minutes.
* Brush bread with beaten egg and sprinkle with almonds and pearl sugar.
Bake at 375 for 20 - 25 minutes, or until golden brown. Do NOT overcook.