Cardamom Wreath Bread

Name: Cardamom Wreath Bread
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 24 serving(s)
Ingredients: 1/3 cup warm water (105 degrees to 115 degrees); 1/2 ounce active dry yeast; 1/2 cup butter, softened; 3/4 cup granulated sugar; 3 eggs; 1 (12 ounce) can evaporated milk; 1/4 cup sour cream; 1 tablespoon finely shredded orange peel; 2 1/4 teaspoons ground cardamom; 2 teaspoons salt; 7 -7 1/2 cups all-purpose flour; 1 egg, lightly beaten; 1 tablespoon milk; sliced almonds (optional) or coarse sugar (optional)

Submitted by GoldsmithLissa

"Requires 1 hr 45 min rise time Fragrant bread for savory-sweet breakfast (serve with cream cheese or cream cheese flavoured icing as dip like a pretzel) or serve with a meal. Cardamom Butter: In a medium bowl, combine 1 cup butter, softened; 2 tablespoons powdered sugar; 3/4 teaspoon ground cardamom; 3/4 teaspoon finely shredded orange peel and 1/4 teaspoon ground nutmeg. Mix well with a spoon to combine. Makes 1 cup."

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Ready In:: 1hr 10mins
Ingredients:: 14
Serves:: 24

ingredients

¹⁄₃ cup warm water (105 degrees to 115 degrees)
¹⁄₂ ounce active dry yeast
¹⁄₂ cup butter, softened
³⁄₄ cup granulated sugar
3 eggs
1 (12 ounce) can evaporated milk
¹⁄₄ cup sour cream
1 tablespoon finely shredded orange peel
2 ¹⁄₄ teaspoons ground cardamom
2 teaspoons salt
7 - 7 ¹⁄₂ cups all-purpose flour
1 egg, lightly beaten
1 tablespoon milk
sliced almonds (optional) or coarse sugar (optional)

directions

In a small bowl, combine the warm water and yeast; set aside for 5 minutes.
2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar. Beat until combined, scraping the sides of the bowl occasionally. Add 3 eggs and beat until combined. Stir in the evaporated milk, sour cream, orange peel, cardamom, and salt. Stir in yeast mixture (mixture will look curdled). Stir in as much of the flour as you can with a wooden spoon.
3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
4. Shape the dough into a ball. Place dough in a lightly greased bowl, turning once. Cover; let rise in a warm place until double in size (about 1 hour).
5. Punch dough down. Turn out onto a lightly floured surface. Divide dough into six equal portions. Cover; let rest for 10 minutes.
6. Roll each portion of dough into a ball. Roll each ball into an evenly thick rope that is 22 to 24 inches long. Line up 3 of the ropes, 1 inch apart, on the lightly floured surface. Starting in the middle, braid by bringing left rope underneath center rope; lay it down. Then, bring right rope under new center rope; lay it down. Repeat to end. On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the ropes loosely so the bread has room to expand.) Join ends of braid to form a wreath. Carefully transfer wreath to a greased baking sheet. Repeat braiding and shaping into a wreath with remaining three ropes for a second wreath. Cover; let rise until almost double in size (45 to 60 minutes).
7. Stir together the 1 egg and 1 tablespoon milk. Brush over tops of wreaths. If you like, top with sliced almonds or coarse sugar. Bake in a 375 degrees F oven about 25 minutes or until lightly browned and bread sounds hollow when lightly tapped (if necessary, cover wreaths with foil the last 5 to 10 minutes to prevent overbrowning). Remove from oven. Transfer wreaths to wire racks and let cool. Serve with Cardamom Butter.

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RECIPE SUBMITTED BY

GoldsmithLissa

212

I am university student and quasi-housewife to my workaholic significant other, who is a phenomenal cook and serious foodie as well.  We enjoy undertaking complicated cooking projects to help wind down after a long day...most days we don't get to eat until close to midnight, thanks to his work schedule, our gym time, and our cooking projects.  Our current food interests have been on curries, steak, shellfish, and healthy desserts.  The ethnic theme has mostly been Indian and Creole. We like incorporating a lot of spice and experimenting with rare or exotic ingredients. But we enjoy our wine (we keep a journal) and time together as we cook.  When time allows, we will enjoy a nice after-dinner drink (tailored to our dessert choice of course), usually a spicy sipping rum like Zaya or Zacapa or a glass of cognac or tawny port.  So we enjoy experimenting with desserts to suit or incorporate various spirits or dessert wines.  And trying to find some healthy options so we can enjoy our wine or *****tail with a little less guilt!  But we do love to indulge!  And love entertaining family and friends to sample new creations or enjoy some our famous concontions.  Currently, I am experimenting with creating a recipe list that incorporates the philosophy of the best facets of different diet plans while maximizing the benefits of combining the nutritional content of the foods with the health benefits of various spices in order to create nutritionally balanced meals.  Just for fun and some interested friends.  I'll create a recipe list when I have made more progress.

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