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Cardamom Bread

Cardamom, a rich aromatic spice, has been highly regarded by bakers for centuries. This Baker's Collection recipe was contributed by an avid cook and baker, Phyllis Simon of Park Ridge, Illinois.

 

This recipe is featured at Thyme In Our Kitchen.

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This recipe makes 1 loaf
Ingredients
SmallMediumLarge
Water1 TBSP2 TBSP
Milk1/2 cup3/4 cup1 cup
Butter (room temperature)2 TBSP3 TBSP1/4 cup
Egg (room temperature)111
Bread Flour2+1/4 cup3 cup4 cup
Salt1/4 tsp1/2 tsp3/4 tsp
Sugar2 TBSP3 TBSP1/4 cup
Ground Cardamom1/2 tsp3/4 tsp1 tsp
Active Dry Yeast1+1/2 tsp2+1/4 tsp1 TBSP
Directions
Bread Machine Method

Have liquid ingredients at 80º F and all others at room temperature. Place ingredients in pan in the order listed. Select dough cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove dough after first rising is finished, and follow Shaping & Baking directions below.  See our Bread Machine section for more helpful tips and information.
 

Mixer Methods

Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Combine water and milk; heat to 120º to 130º F.


Hand-Held Mixer Method

Combine dry mixture, liquid ingredients, and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic.  Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.


Stand Mixer Method

Combine dry mixture, liquid ingredients, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.


Food Processor Method

Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add butter, egg, and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.


Shaping, Rising and Baking

Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 3 parts. Roll each piece into a 16-inch rope; line up ropes one inch apart on a greased cookie sheet. Braid loosely; pinch ends together and tuck under. Cover; let rise until indentation remains when touched. Brush with milk and sprinkle with 1 tablespoon sugar. Bake in preheated 375º F oven 20 to 25 minutes.

 

*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

 

Nutritional Information (Per Serving/ Medium recipe): Servings per recipe: 12; Calories: 180; Total Fat: 4g; Saturated Fat: 2g; Cholesterol: 25mg; Sodium: 110mg; Total Carbohydrates: 29g; Dietary Fiber: 1g; Sugars: 4g; Protein: 5g

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