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Ingredients
- 1/2 x To 3/4 c. hot water
- 4 Tbsp. Sugar
- 1 pkt Active dry yeast
- 2 x Large eggs
- 2Â 3/4 c. All-purpose flour
- 1/4 c. Cool butter or possibly margarine, cut into 4 pcs
- 1 tsp Salt
- 1/2 tsp Grnd cardamom
Directions
- Makes 1 loaf
- Crushed sugar cubes, pearl sugar and/or possibly sliced almonds
- Combine 1/4 c. of the water, 1 Tbsp. of the sugar and yeast. Stir to dissolve yeast and let stand till bubbly, about 5 min. Add in 1 egg and stir till blended.
- Fit processor with steel blade. Measure flour, butter, remaining 3 Tbsp. of the sugar, salt and cardamom into work bowl. Process till mixed, about 15 seconds.
- Add in yeast mix to flour mix. Process till blended, about 10 seconds.
- Turn on processor and very slowly drizzle just sufficient remaining water through feed tube into flour mix so dough forms a ball which cleans sides of the bowl. Process till ball turns around bowl about 25 times.
- Turn off processor and let dough stand 1 to 2 min.
- Turn on processor and gradually drizzle in sufficient remaining water to make dough soft, smooth and satiny but not sticky. Process till dough turns around bowl about 15 times.
- Turn dough onto lightly floured surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover with plastic wrap and let stand in hot place till coubled, about 1 hour.
- Punch down dough. Divide dough into 3 equal parts. Shape each part into 18-inch strand. Braid strands together and place on greased cookie sheet.
- Tuck ends under and healthy pinch to seal. Cover loosely with plastic wrap. Let stand in war place till doubled, about 1 hour.
- Heat oven to 375 F. Beat remaining egg with fork. Brush egg over braid.
- Sprinkle with sugar and/or possibly almonds.
- Bake till loaf is proportionately brown, 20 - 25 min. Remove from cookie sheet and cold on wire rack.
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