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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 36 |
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One day, I discovered a recipe for these tasty loaves. My wife, Sharon, challenged me to make them. It took a bit of time, but she said they were delicious.Wade Harmon, Orange, Massachusetts Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
2 cups warm milk (110° to 115°) |
1/2 cup butter, melted |
1-1/4 cups sugar |
4 eggs, lightly beaten |
1-1/4 teaspoons ground cardamom |
1 teaspoon salt |
10 to 11 cups king arthur unbleached all-purpose flour |
topping: |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons sugar |
2 tablespoons cold butter |
glaze: |
1/4 cup water |
2 tablespoons sugar |
1 egg yolk |
Directions:
1. In a large bowl, dissolve yeast in warm water. Stir in milk, butter, sugar, eggs, cardamom and salt; beat until smooth. Gradually add 8 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a 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 nine equal portions. Shape each portion into a 14-in. rope. For each loaf, braid three ropes together on a greased baking sheet; pinch ends to seal. Cover and let rise for 30 minutes.
4. In a small bowl, combine flour and sugar; cut in butter until mixture is crumbly. Sprinkle over braids. Bake at 325° for 25 minutes or until golden brown. Combine glaze ingredients until smooth; brush some over loaves. Bake for 5 minutes. Brush with remaining glaze; bake 5-10 minutes more. Remove from pans to cool on wire racks. Yield: 3 loaves.
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