Here's a popular holiday bread recipe from Sunset Magazine:
Six-Braid Cardamom Bread
by Greg Mistell
PREP AND COOK TIME: About 50 minutes, plus at least 3-1/4 hours to rise and
cool.
NOTES: For many generations, bread baking has been a passion in Greg
Mistell's family. He grew up making yeast breads with his father. In fact,
he enjoyed the craft so much, he turned it into a career. He is owner, and
frequently the head baker, of Delphina's and Pearl bakeries in Portland.
This rich cardamom loaf, sold at Delphina's, is also a favorite that
Mistell makes at home with his 10-year-old daughter, Alisen. "Shaping a
six-strand braid is fun, and the results are prettier than a standard
braid," Mistell notes.
Candied orange peel can be ordered from King Arthur Flour ($3.50 for 6 oz.;
800/827-6836 or www.kingarthurflour.com). Look for coarse sugar with baking
ingredients in supermarkets or specialty food stores. If making up to 1 day
ahead, cool loaf, wrap airtight, and store at room temperature; freeze to
store longer. Reheat, sealed in foil and thawed, in a 325 F oven until
warm, 10 to 15 minutes.
MAKES: 1 loaf (3 lb.); 16 servings
1 envelope active dry yeast
1 1/2 teaspoons cardamom seed
3/4 teaspoon salt
1/2 cup granulated sugar
3/4 cup chopped candied orange peel (5 oz.)
1 cup milk
About 1/3 cup (1/6 lb.) cool melted butter or margarine
2 large egg yolks
5 to 5 1/4 cups all-purpose flour
1 large egg
1 tablespoon coarse (optional, see notes) or granulated sugar
1. In a large bowl, sprinkle yeast over 1/2 cup warm (110 F) water. Let
stand until yeast is soft, about 5 minutes. Crush cardamom seed on a hard
surface with a flat-bottom glass. Add cardamom to bowl along with salt, 1/2
cup granulated sugar, orange peel, milk, 1/3 cup melted butter, and egg
yolks; mix to blend. Add 5 cups flour and stir until moistened.
2. To knead with a dough hook, beat on medium speed until dough no longer
feels sticky and pulls cleanly from bowl, 8 to 10 minutes. If dough is
still sticky, beat in more flour, 1 tablespoon at a time.
To knead by hand, scrape dough onto a lightly floured board and knead until
smooth and no longer sticky, 10 to 15 minutes; add flour as required to
prevent sticking. Return dough to bowl.
3. Cover bowl with plastic wrap and let dough rise in a warm place until at
least doubled in volume, 2 to 21/2 hours. Mix with dough hook or knead
briefly on a lightly floured board to expel air.
4. Divide dough into 6 equal pieces. Shape each piece into a smooth ball,
set slightly apart on a floured board, and cover loosely with plastic wrap.
Let rest 15 minutes.
5. On an unfloured board, roll each ball under your palms to form a 16-inch
rope. Place ropes parallel and slightly apart on a buttered 14- by 17-inch
baking sheet. At 1 end, pinch ropes together. Gently lift each rope up and
off the center of the baking sheet, laying ends parallel and over pan edges
to make an inverted V with 3 legs on each side.
6. To form braid, cross your right arm over your left, then pick up the 2
outer dough ropes. Uncross arms, and in doing so, cross the dough ropes
over each other near the pinched ends, and lay ropes parallel to the inner
part of the V. Repeat to lift the next 2 outer ropes, cross them just below
the preceding ropes, and lay parallel to the inner part of the V. Continue
braiding to the ends of the ropes. Pinch braid ends together.
7. Cover braid loosely with plastic wrap and let rise in a warm place until
slightly puffy, 35 to 45 minutes. In a small bowl, beat egg to blend.
Uncover braid and brush lightly with egg; save extra for other uses or
discard. Sprinkle braid evenly with coarse sugar.
8. Bake in a 325 F oven (300 F in a convection oven) until bread is deep
golden brown, 45 to 50 minutes.
9. Slide a wide spatula under bread to release from pan, then gently slide
loaf onto a rack. Let cool at least 45 minutes. Slice to serve warm or cool.
Per serving: 260 cal., 20% (53 cal.) from fat; 5.6 g protein; 5.9 g fat
(3.2 g sat.); 46 g carbo (1.2 g fiber); 163 mg sodium; 53 mg chol.
Copyright 2000 Sunset Publishing Corporation