Braided Cardamom Bread
|Refrigerator dough||1 (1 recipe, No Knead)|
|Sliced almonds||1⁄4 Cup (4 tbs)|
Prepare dough as directed in recipe, adding cardamom with liquid ingredients.
Grease 2 cookie sheets.
On lightly floured surface, divide chilled dough in half; divide each part into thirds.
On a lightly floured surface, roll each piece into a 16-inch rope.
Place 3 ropes lengthwise on each greased cookie sheet.
Braid ropes loosely from center to each end.
Pinch ends together; tuck under to seal.
Cover loosely with plastic wrap and cloth towel; let rise in warm place (80 to 85Â°F.) until doubled in size, 45 to 60 minutes.
Heat oven to 375Â°F.
In small bowl, beat egg and milk; brush on loaves.
Sprinkle with almonds.
Bake at 375Â°F for 18 to 28 minutes or until loaves sound hollow when lighdy tapped.
Immediately remove from cookie sheets.
Cool completely 2 (16-slice) loaves.