* Exported from MasterCook *
Bread Machine Cardamom Bread
Recipe By : Phyllis Simon
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Hand Made
Stand Mixer Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Large loaf: 2 lbs -- Med Loaf: 1 1/2 lb
2 Tbsp water -- (1 1/2 Tbsp)
1 cup milk -- (3/4C)
1/4 cup butter -- room temp (3 Tbsp)
1 egg -- room temp (1)
4 cups bread flour -- (3C)
3/4 tsp salt -- (1/2 tsp)
1/4 cup sugar -- (3 Tbsp)
1 tsp ground cardamom -- (3/4 tsp)
1 Tbsp Active Dry Yeast -- (2 1/4 tsp)
A slightly sweet braided loaf with a light cardamom flavor throughout
the bread. This Baker's Collection recipe was contributed by an avid
cook and baker, Phyllis Simon of Park Ridge, Illinois.
Yield: 1 braided loaf
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 in a
medium-sized bowl (dry mixture). Stir to combine; set aside. Combine
water and milk in a microwave-safe dish; heat to 120-130F.
Hand-Held Mixer Method: Add dry mixture, warm liquid ingredients and
butter in mixing bowl. Mix together 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: Add dry mixture, warm liquid ingredients and
butter to mixing bowl. Mix with paddle or beaters for 4 minutes on
medium speed. Add egg; beat 1 minute. Gradually add remaining flour
and knead with dough hook 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 equal pieces.
Roll each piece into a 16" rope; line up ropes 1" apart on a greased
cookie sheet. Braid loosely; pinch ends together and tuck under.
Cover; let rise until indentation remains when lightly touched with
finger. Brush risend dough with 1 to 2 tablespoons of milk and
sprinkle with 1 tablespoon sugar. Bake in preheated 375F oven for 20
to 25 minutes.
Notes: 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 1/2 tsp Instant Yeast OR 3/4
tsp Active Dry Yeast per cup of flour in your recipe.
Cal 180, Fat 4g, Carb 29g, Sod 25g, Fiber 1g, Pro 5g
S(Internet address):
https://redstaryeast.com/recipes/cardamom-bread/
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Per Serving (excluding unknown items): 158 Calories; 4g Fat (22.0%
calories from fat); 5g Protein; 26g Carbohydrate; trace Dietary
Fiber; 21mg Cholesterol; 126mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1214