Holiday Coffee Bread
|Dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Warm milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground cardamom||1 Teaspoon|
|Flour||4 1⁄2 Cup (72 tbs)|
|Almonds||1 Tablespoon, chopped (Other Nuts)|
|Crushed sugar lumps||1 Tablespoon|
Melt the butter and set it aside to cool.
In a large mixing bowl dissolve the yeast in warm water.
Blend in the milk, sugar, salt, 2 eggs, cardamom, and 2 cups of the flour.
Be sure the mixture is smooth.
Add the butter and then 2 1/4 more cups of the flour.
Beat until all flour is absorbed.
Use the last 1/4 cup of flour on the pastry board.
Put the dough in the center of the board and knead it for about 10 minutes or until the dough is smooth and elastic.
Put the dough in a greased bowl, turning it once, then cover it.
Allow it to rise for about 2 hours or until doubled in size.
Divide the dough into 6 portions.
Roll each into a 12-inch strand between your hands.
Place 3 strands on the center of a greased baking sheet.
Braid from the center to each end and seal the edges.
Repeat for the second loaf.
Cover them lightly and set them aside to rise slightly about 30 minutes.
Beat the remaining egg and brush the loaves with it.
Sprinkle the loaves with almonds (or other nuts) and coarsely crushed sugar lumps.
Bake the loaves at 350°F for 25 minutes.
Cool them on wire racks.