Cardamom Bread

• 2 cups warm milk
• 2 eggs
• 2 small packages active dry yeast
• 1 stick butter, softened
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 1 teaspoon cardamom
• 6 cups flour
• Butter for glazing
• Sugar for sprinkling

Instructions:

Combine the milk, yeast, and sugar, and let sit for a few minutes until foamy, then add the butter, eggs, salt, and cardamom. Make sure that all of the ingredients are room temperature or above; I would suggest heating the milk to about 110 to 115º F and making sure the butter and eggs are NOT cold. If necessary, heat the butter and put the eggs in hot water to warm them because if cold ingredients combine with the yeast, it will not foam and rise.

Add the flour by the cupful and mix until a moderately stiff dough forms. Knead until it's elastic-feeling. Place in a greased bowl and let rise until doubled--for me it only took about an hour. Punch down and divide into three parts. Then divide each of those three parts into three parts, roll them into ropes, and make braided loaves. Tuck the ends under after you braid each. (Hint: Start braiding in the MIDDLE, then work your way to the end in each case.) Let the three braided loaves rise again on greased cookie sheets, covered with dish towels.

Preheat the oven to 350º F. When the loaves are risen to double size again, bake them for 25 to 30 minutes, or until golden brown. Remove from the oven, brush with melted butter, and sprinkle with a nice crust of sugar. Let cool.