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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 48 |
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I have fond memories of coming home from school to find this bread cooling on a wire rack. I could hardly wait for a warm savory slice.Sheryl Olstad, Rochester, New Hampshire Ingredients:
2 packages (1/4 ounce each) active dry yeast |
3/4 cup warm water (110° to 115°) |
1 can (12 ounces) evaporated milk |
1 cup sugar |
1 teaspoon salt |
1/2 cup butter, softened |
4 eggs, beaten |
1 to 1-1/2 teaspoons ground cardamom |
7-1/2 to 8 cups king arthur unbleached all-purpose flour |
confectioners' sugar glaze |
candied cherries and sliced almonds |
Directions:
1. In a bowl, dissolve yeast in water. Add milk, sugar, salt, butter, eggs, cardamom and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down; let rest 10 minutes. Divide into 9 portions; shape each into a 12-in. strip. Place three strips on a greased baking sheet and braid, sealing ends. Repeat with remaining strips. Cover and let rise until nearly doubled, about 45 minutes.
4. Bake at 375° for 20-25 minutes or until golden. Cool. Glaze and decorate with cherries and almonds. Yield: 3 loaves.
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