Swedish Cardamom Braid

Total Time: 3 hrs 5 mins Preparation Time: 2 hrs 20 mins Cook Time: 45 mins

Ingredients

• 3 cups flour
• 1 (1/4 ounce) package active dry yeast
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/4 cup nonfat dry milk powder
• 1/2 cup hot water
• 3/4 cup butter, softened
• 1 egg, room temp
• 1 teaspoon cardamom
• 1/3 cup raisins
• 1 egg , slightly beat with
• 2 tablespoons sugar

Recipe

• 1 in a mixing bowl, measure 1 cup flour and add the dry ingredients.
• 2 blend with a wooden spoon. pour in the hot water and stir with 25 strong strokes, or for 2 minutes with the mixer flat beater.
• 3 cut the soft butter into several pieces and drop into the batterlike dough.
• 4 add the egg, cardamom and raisins.
• 5 stir in additional flour, 1/4 cup at a time, first with the spoon and then by hand, or with the beater and then the dough hook.
• 6 the dough will form a rough mass and clean the sides of the bowl.
• 7 because of the large amount of butter, the dough will not be sticky. it should be firm, but not stiff.
• 8 turn the dough out onto a floured work surface. with a strong push turn fold action, knead till the dough is smooth and elastic, about 8 minutes, or knead with the mixer under the dough hook for the same length of time.
• 9 return the dough to the bowl; cover with plastic wrap and put aside at room temperature till the dough has doubled in volume, about 1 hour.
• 10 punch down the dough and turn it onto a floured surface; knead briefly to work out air bubbles.
• 11 divide the dough into 3 equal parts. roll each part under your palms into a strand 14 inches long.
• 12 beginning in the middle of the strands, braid loosely to one end. reverse the loaf and again braid from middle to end.
• 13 pinch the ends closed and place on a baking sheet.
• 14 cover the dough with wax paper and leave till doubled in bulk and puffy to the touch, about 1 hour.
• 15 preheat oven to 350°f 20 minutes before baking.
• 16 before baking, brush the braid with the egg glaze.
• 17 bake till the crust is rich brown, about 45 minutes.
• 18 a wooden toothpick inserted in the center should come out clean.
• 19 remove braid from the oven. use a metal spatula to lift it off the baking sheet, because the hot loaf will be fragile and might break.
• 20 cool on a wire rack.
• 21 this bread keeps well and toasts beautifully and also freezes well.