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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Bread

Cardamom Bread

Serves 2 · 180 minutes

Cardamom bread is a sweet yeast bread of Scandinavian origin that is good served at breakfast, with coffee, or as a light dessert.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk, Tree nuts. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 4 ½ cups / 562.5 g Flour
  • ½ tsp / 3 g Salt
  • 1 ea. Orange, zested
  • about 20 green pods / 1 tsp Ground cardamom
  • 1 pkg / around 2 ½ tsp Yeast
  • ¼ cup / 59.25 g Warm water
  • ½ cup / 100 g White granulated sugar
  • ¾ cup / 183 g Warm milk
  • ½ cup / 113.5 g Butter
  • 2 ea. / 100 g Eggs
  • 1 ea. / 50 g Eggs, for wash
  • n/a Pearl sugar
  • n/a Sliced almonds

Method

  1. In a large mixing bowl, mix flour, salt and orange peel; whisk gently to distribute the ingredients.
  2. Split green cardamom pods and remove the seeds inside. With a mortar and pestle, grind the seeds into a powder and add this to the other dry ingredients.
  3. In a small bowl, combine yeast, warm water and sugar. Stir gently for a few seconds, then let stand until the yeast is frothy.
  4. In a small saucepan on low-to-medium heat, combine butter and milk and bring the mixture to at least while stirring, then turn off heat to let it cool.
  5. In a separate bowl, beat the eggs and set aside.
  6. Check that the milk and butter mixture is not hot, then add the it into the dry ingredients and mix.
  7. Mix in the beaten eggs.
  8. Knead the dough until it is smooth and elastic.
  9. Place the kneaded dough in a greased bowl and let rise in a warm place (in the oven, for example) until it doubles in size, about one hour.
  10. Knock back the dough, and cut in two parts (one for each loaf).
  11. For one of the halves, split the dough into three equal sized portions.
  12. Roll these into "ropes" about 18 inches (45 cm) long.
  13. Pinch one end of each rope together.
  14. Braid the ropes together:
  15. Take the left rope and cross it over the middle one.
  16. Take the right rope and cross it over the middle one.
  17. Repeat this procedure until the ropes are fully braided.
  18. Pinch the other end of the ropes together.
  19. Tuck each pinched end underneath the main loaf.
  20. Repeat the rope-making and braiding for the second half of the dough.
  21. Put finished braids on a greased cookie sheet.
  22. Let rise again until doubled in size, about 45 minutes.
  23. Prepare the egg wash by beating the 1 egg with a dash of water to thin it.
  24. Brush the top of each braid with the egg wash.
  25. Sprinkle each braid with pearl sugar and sliced almonds.
  26. Bake at 180 °C (350 °Fahrenheit) for 25 minutes.