Norwegian Cardamom Bread
|Water||300 Milliliter (1 1/4 Cups)|
|Butter/Margarine||125 Milliliter (1/2 Cup)|
|All purpose flour||750 Milliliter (3 Cups)|
|Active dry yeast||1 Ounce (2 Packages)|
|Sugar||125 Milliliter (1/2 Cup)|
|Instant nonfat dry milk||75 Milliliter (1/3 Cup)|
|Ground cardamom||1 Teaspoon|
|Seedless raisins||1 Cup (16 tbs) (Golden Preferred)|
|Minced citron||125 Milliliter (1/2 Cup)|
|Chopped candied red cherries||50 Milliliter (1/4 Cup)|
|Chopped candied green cherries||50 Milliliter (1/4 Cup)|
|All purpose flour||700 Milliliter (2 3/4 Cup)|
Heat water and butter to 120°F (48°C).
In large mixer bowl, combine 3 cups (750 ml) flour, yeast, sugar, dry milk, salt, cardamom, eggs, and warmed liquid mixture.
Mix with doughmaker at recommended speed for 3 minutes. (It may be necessary to scrape sides of bowl with rubber spatula and rotate bowl slightly by hand.) Mix in raisins, citron, and cherries.
Add 2 1/4 cups (550 ml) flour and continue kneading for 3 minutes.
If dough is sticky, knead in enough of remaining 1/2 cup (125 ml) flour to form a moderately soft dough.
The dough will be slightly sticky.
Put into greased bowl, turning once to grease top.
Cover and let rise in warm place until doubled (1 1/2 to 2 hours).
Punch down and divide into 2 equal portions.
Shape each portion into a smooth ball, cover, and let rest for 10 minutes.
Shape as desired for 2 greased loaf pans 9 1/4x5 1/4x2 3/4-inch (23x13x8 cm) or two 9x1 1/2-inch (23x4 cm) round layer cake pans.
Cover and let rise in warm place until doubled (about 1 hour).
Bake in preheated 350°F (180°C) oven for 30 to 40 minutes, or until golden brown.
Remove bread from pans to cooling rack.