Saturday, July 22, 2006
Cardamom Bread
**All ingredients including the eggs and flour should be at about 75 degrees. Otherwise, rising times may be considerably longer.
1 1/2 c. milk
2 tsp. active dry yeast
1/2 c. warm water (105 to 115 degrees)
1/2 tsp. granulated sugar
Whole cardamom ground to make 1 teaspoon freshly ground cardamom (it's worth it!)
4 eggs, beaten lightly
1 c. granulated sugar
1 tsp. salt
8 c. unbleached flour (approximately)
1/2 c. clarified unsalted butter
In small saucepan, scald milk and cool. sprinkle yeast over warm water and stir in 1/2 teaspoon sugar. Grind cardamom to a medium-fine crumble. In large bowl, beat together cooled milk, eggs, 1 c. sugar, cardamom and salt. In another large bowl place 8 cups flour. Make a small well in middle of flour and place yeast mixture in the well. Stirring only around the edge of yeast mixture, add a little flour to yeast mixture. Slowly add egg-milk mixture, continuing to incorporate flour from the edges of the well. Once there is a smooth, creamy looking dough in center of bowl, (all of flour will not be incorporated) let dough stand for a few minutes covered with a cloth. Stir in melted, clarified butter. Then stir in remaining flour. Turn dough onto floured surface and knead until dough is smooth and silky -- about 10 minutes -- adding flour as necessary.
Heat pottery or glass bowl by filling it with warm water, then empty and dry it. Grease bowl and place dough in it. cover first with plastic wrap, then with a warm towel. Let dough rise in warm place until doubled. Punch down and let dough rise again until doubled. Divide dough into three equal parts. Knead each part lightly to remove air bubbles. Divide each of the three parts into three equal parts. Roll each part into 10- to 12-inch ropes. Out of nine lengths, use three ropes to make one braided loaf. Repeat with remaining ropes. Place loaves on a greased baking sheet and let rise until loaves double in size, 45 minutes to 1 hour. Brush each braided loaf with an egg wash (1 parg egg white to 3 parts water).
Bake loaves in 375 degree oven for 20 to 25 minutes or until lightly brown. Cool on wire racks.
1 1/2 c. milk
2 tsp. active dry yeast
1/2 c. warm water (105 to 115 degrees)
1/2 tsp. granulated sugar
Whole cardamom ground to make 1 teaspoon freshly ground cardamom (it's worth it!)
4 eggs, beaten lightly
1 c. granulated sugar
1 tsp. salt
8 c. unbleached flour (approximately)
1/2 c. clarified unsalted butter
In small saucepan, scald milk and cool. sprinkle yeast over warm water and stir in 1/2 teaspoon sugar. Grind cardamom to a medium-fine crumble. In large bowl, beat together cooled milk, eggs, 1 c. sugar, cardamom and salt. In another large bowl place 8 cups flour. Make a small well in middle of flour and place yeast mixture in the well. Stirring only around the edge of yeast mixture, add a little flour to yeast mixture. Slowly add egg-milk mixture, continuing to incorporate flour from the edges of the well. Once there is a smooth, creamy looking dough in center of bowl, (all of flour will not be incorporated) let dough stand for a few minutes covered with a cloth. Stir in melted, clarified butter. Then stir in remaining flour. Turn dough onto floured surface and knead until dough is smooth and silky -- about 10 minutes -- adding flour as necessary.
Heat pottery or glass bowl by filling it with warm water, then empty and dry it. Grease bowl and place dough in it. cover first with plastic wrap, then with a warm towel. Let dough rise in warm place until doubled. Punch down and let dough rise again until doubled. Divide dough into three equal parts. Knead each part lightly to remove air bubbles. Divide each of the three parts into three equal parts. Roll each part into 10- to 12-inch ropes. Out of nine lengths, use three ropes to make one braided loaf. Repeat with remaining ropes. Place loaves on a greased baking sheet and let rise until loaves double in size, 45 minutes to 1 hour. Brush each braided loaf with an egg wash (1 parg egg white to 3 parts water).
Bake loaves in 375 degree oven for 20 to 25 minutes or until lightly brown. Cool on wire racks.
