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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
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I enjoy baking of any kind, but yeast breads are my favorite. This is appropriate since my husband and I raise wheat on the plains of eastern Colorado. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/2 cup warm water (110° to 115°) |
1/2 cup warm evaporated milk (110° to 115°) |
1/2 cup sugar |
1/4 cup butter, softened |
2 eggs |
4-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 to 2 teaspoons ground cardamom |
1 teaspoon salt |
additional butter, melted |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs and 1-3/4 cups flour; beat until smooth. Combine the cardamom, salt and remaining flour; gradually add to dough (dough may seem sticky, but do not add more flour).
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into a 20-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 1 hour.
4. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to a wire rack. Brush with melted butter. Cool. Yield: 1 loaf.
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