Sweet Cardamom Bread
December 03, 2017
"This is a Jean Pare recipe. This make 3 loaves."
- FOR GLAZE
- Serving Size: 1 (770.3 g)
- Calories 2141.7
- Total Fat - 38.2 g
- Saturated Fat - 20.2 g
- Cholesterol - 287.9 mg
- Sodium - 1634.4 mg
- Total Carbohydrate - 394 g
- Dietary Fiber - 10.7 g
- Sugars - 106.8 g
- Protein - 51.6 g
- Calcium - 293.2 mg
- Iron - 5.8 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.6 mg
Scald milk in saucepan; remove from heat.
Add butter, first amount of sugar and salt.
Stir to melt butter and dissolve sugar and salt; cool to lukewarm.
Stir second amount of sugar in warm water in small bowl; sprinkle yeast over top; let stand 10 minutes; stir to dissolve yeast.
Beat eggs in large bowl; add cardamom; add milk mixture and yeast mixture; stir.
Work in enough flour until dough pulls away from sides of bowl.
Turn out onto floured surface.
Knead 8-10 minutes until smooth and elastic.
Place in greased bowl, turning once to grease top.
Cover with a tea towel.
Let stand in oven with light on and door closed about 1 3/4 hours or until doubled in bulk.
Punch dough down and divide into 3 equal portions.
Place in 3 greased 9x5x3 inch loaf pans.
Cover with tea towel.
Let stand in oven with light on and door closed for about 45 minutes or until doubled in size.
Bake at 350F for 40-45 minutes.
Turn out onto racks and cool.
When loaves are cool, mix icing sugar and water in small bowl to make a barely pourable glaze.
Drizzle over loaves using back and forth motion.
Tips & Variations
No special items needed.