EASY CARDAMOM BREAD
Beautiful, delicious, and easy; your friends will be impressed. I make this around the holidays, it makes awesome french toast, if there is any left over.
Provided by Bethany Behrle
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h
Yield 10
Number Of Ingredients 16
Steps:
- Whisk together the warm milk, warm water, sugar, and 2 tablespoons melted butter in a mixing bowl until the sugar has dissolved. Sprinkle yeast over top, and set aside for 5 minutes.
- Once the yeast is foamy, stir in the flour, adding more if needed to make a stiff dough. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place into an oiled bowl, cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour.
- Combine 1/2 cup sugar with the cardamom and cinnamon in a small bowl; set aside. Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 9x13-inch rectangle, and brush with 1/2 cup of melted butter. Sprinkle with the cardamom sugar, raisins, and walnuts. Roll into a log, pinch the edges closed, and place onto a parchment paper-lined baking sheet. Cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C).
- With a sharp knife score the top layer of the roll with V-shapes that don't quite meet in the middle the whole length of the roll, this will make the bread look braided, and is very pretty, but could be skipped. Beat the egg with 1 tablespoon of water in a small bowl. Brush the egg wash over the top of the bread. Sprinkle with almonds and pearl sugar.
- Bake in the preheated oven until the bread is golden-brown and sounds hollow when tapped on the bottom, 30 to 35 minutes. Cool completely on a wire rack before slicing.
Nutrition Facts : Calories 479.8 calories, Carbohydrate 70.3 g, Cholesterol 51.5 mg, Fat 19.6 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 8.5 g, Sodium 101.4 mg, Sugar 26.6 g
FRUIT-FILLED CARDAMOM BREAD
I got this recipe out of the Salt Lake Tribune years ago and made it and I loved it! I lost it, requested the paper for it around Christmas time and they have finally found it and reprinted it...and it's now Easter time! It's moist, delicious and rich. Originally it was printed in Sunset magazine.
Provided by darthlaurie
Categories Yeast Breads
Time 2h45m
Yield 3 loaves
Number Of Ingredients 23
Steps:
- In the large bowl of an electric mixer, combine yeast with warm water, soften for about 5 minutes. In a 1- to 1 1/2 -quart pan, combine butter and milk; warm over medium heat until milk is 110 degrees. Butter does not need to melt. (Or heat butter and milk in a microwave-safe bowl, uncovered, in a microwave until mixture is 110 degrees.)
- Add milk mixture, whole eggs, granulated sugar, vanilla, lemon peel, cardamom, salt and 3 cups flour to yeast. Beat at medium speed until dough is stretchy and shiny, 5 to 8 minutes. Stir in 2 1/4 cups flour.
- With a dough hook attachment, beat at high speed until dough pulls cleanly from sides of bowl, 5 to 8 minutes. If dough still sticks, add flour, 1 tablespoon at a time, until dough pulls free. (Or scrape dough onto a lightly floured board and knead by hand until smooth and elastic, about 10 minutes.)
- Place dough in a lightly greased bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour.
- Meanwhile, heat oven to 350 degrees and make filling. Place slivered almonds in a 9-inch pan and bake until golden, about 10 minutes.
- Soak 1 cup golden raisins in orange juice and brandy or vanilla until plump, about 30 minutes.
- In a food processor, finely chop raisin mixture, almonds, chopped apple, dried apricots, cinnamon and grated orange peel.
- When dough is ready, punch dough down. On a floured surface, roll into a 10-by-36-inch rectangle. Spread fruit filling over dough to within 1/2 inch of long sides. Roll from a long side, jelly roll-style. Cut into three equal-sized loafs. Pinch and smooth ends of loaf to prevent filling from falling out.
- Place seam-side down on a lightly greased baking sheet. Cover with plastic wrap; let rise in a warm place until puffy, about 25 minutes. Mix egg yolk and water. Brush over tree.
- Bake in a 350-degree oven until golden brown, 40 to 45 minute. If necessary, cover loosely with foil the last 10 minutes of baking to prevent over browning.
- Remove from oven and cool. Mix powdered sugar with orange juice until smooth.
- Spoon glaze over bread. Slice when warm or cool and wrap in plastic.
- Makes 3 loaves.
- Christmas tree variation: Before rolling out dough, set aside 1/3 cup. Roll and fill remaining dough as directed. Take the long piece of dough, seam-side down, and zig-zag it into a stacked "S" shape to make a tree that is narrow at top and broad at base. Form reserved 1/3 cup dough into a ball and attach it to the base of tree as the trunk. Continue to rise and bake as directed above. Makes 1 large loaf.
Nutrition Facts : Calories 2041.7, Fat 57, SaturatedFat 24.9, Cholesterol 374.2, Sodium 738.4, Carbohydrate 338.8, Fiber 17.6, Sugar 136.3, Protein 44.9
FINNISH CARDAMOM BREAD (NISU)
Serve this rich braided sweet bread with salted butter, fruity jam, and lots of hot coffee. Spiced with cardamom and sprinkled with pearl sugar and almonds, it's a showstopper--just right for a weekend breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h
Number Of Ingredients 11
Steps:
- Brush a large bowl with butter. In a small bowl, combine yeast and water. In another bowl, whisk together flour, cardamom, and salt.
- In the bowl of a mixer fitted with the paddle attachment, beat granulated sugar with egg on medium-high until pale and fluffy, 2 minutes. Reduce speed to low; add evaporated milk and yeast mixture and beat well. Switch to bread-hook attachment. Add flour mixture; mix until a shaggy dough forms. Continue to mix on medium-low, scraping sides of bowl and removing dough from hook a few times, until soft and pliable, 8 to 10 minutes. Mix in butter, 1 tablespoonat a time, until combined.Continue mixing until onlya sheen of butter slicks bowl.
- Transfer dough to a clean surface; knead a few times to form into a ball. Transfer to preparedlarge bowl; cover top with plastic wrap. (Dough can be made to this point and refrigerated up to 1 day.) Let rise in a warm place until doubled in size, 60 to 90 minutes.
- Preheat oven to 350 degrees. Punch down dough; divide into 4 equal pieces and cover with a clean towel. Remove one piece; roll into a 1-inch-thick, 18-inch-long rope. Repeat with remaining pieces.
- To make a 4-rope braid, lay ropes evenly side by side, then pinch at the top to connect. Take rope farthest to the right and cross it over second rope, so it is now the second rope. Take ropefarthest to the left and cross it over third rope, then take second rope and cross it over third.Repeat pattern to create a 12-inch-long loaf. Tuck ends and sides under; transfer to a parchment-lined baking sheet and cover with a clean towel. Let rise in a warm place until not quite doubled in size, 25 to 30 minutes.
- Whisk yolk and whole milk to combine. Brush loaf with egg wash; sprinkle with pearl sugarand almonds. Bake, rotating once, until evenly golden and a thermometer inserted in center registers between 205 degrees and 210 degrees, 30 to 40 minutes. Transfer to a wire rack; let cool completely before slicing. Nisu is best the same day, but can be wrapped in plastic at room temperature up to 1 day.
CARDAMOM BRAID BREAD
I came across this recipe in 1983 and have been making it for the holidays ever since. One year I gave away 20 loaves! —Rita Bergman, Olympia, Washington
Provided by Taste of Home
Time 50m
Yield 2 loaves (20 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine 2 cups flour, yeast, cardamom and salt. In a small saucepan, heat 1-1/2 cups milk, butter and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes. , Brush with remaining milk and sprinkle with sugar. Bake at 375° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 114 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 91mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
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