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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 18 |
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These golden twists have a soft, tender texture and the perfect amount of cardamom flavor in every bite. Slices are especially good with a cream cheese spread or fresh honey butter. Carla Miller, Pasco, Washington Ingredients:
1/2 cup sliced fresh carrots |
2 packages (1/4 ounce each) active dry yeast |
1-3/4 cups warm water (110° to 115°) |
4-1/2 teaspoons cardamom pods (about 40) |
3/4 cup sugar |
1/3 cup canola oil |
2 teaspoons salt |
4-3/4 to 5-1/4 cups king arthur unbleached all-purpose flour |
1 egg white |
1 tablespoon water |
2 teaspoons coarse sugar |
Directions:
1. Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until tender. Drain, reserving 1/4 cup water. Transfer carrots and reserved water to a small food processor; cover and process until smooth.
2. In a large bowl, dissolve yeast in warm water. Remove seeds from cardamom pods; coarsely crush seeds. Add the seeds, sugar, oil, salt, pureed carrots and 2-1/2 cups flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky).
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down; turn onto a lightly floured surface. Divide into thirds; shape each into a 25-inch rope. Place ropes on a greased baking sheet and braid; pinch ends together, forming a round loaf. Cover and let rise until doubled, about 30 minutes.
5. Beat egg white and water; brush over loaf. Sprinkle with coarse sugar. Bake at 350° for 25-35 minutes or until golden brown. Remove to a wire rack. Yield: 1 loaf (18 slices).
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