2 1/2 c All-purpose flour
2 pk Active dry yeast
3/4 ts Ground cardamom
1 1/4 c Milk
1/2 c Sugar
1/2 c Butter
1 ts Salt
1 Egg
1 c Candied fruits; optional
1 c Light raisins
2 1/2 c All-purpose flour
In a large mixer bowl combine 2 1/2 cups all-purpose flour, yeast, and
cardamom. In a saucepan heat milk, sugar, butter, and salt just till warm
(115F) and the butter is almost melted; stir constantly. Add heated milk
mixture to flour mixture; add 1 egg. Beat at low speed of electric mixer
for 1/2 minute. Beat 3 minutes at high speed, scraping sides of bowl
constantly. Stir in 1 chopped mixed candied fruits and peels (optional),
raisins, and as much of the 2 1/2 cups all-purpose flour as you can mix in
with a spoon. Turn out onto a lightly floured surface. Knead in enough of
the remaining all-purpose flour to make a moderately stiff dough that is
smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place
in a lightly greased bowl; turn once to grease surface. Cover, let rise in
a warm place till double (about 1 1/2 hours). Punch dough down; divide
dough in half. Cover; let rest 10 minutes. Shape into 2 round loaves; place
on greased baking sheets. Flatten each slightly to a 6-inch diameter.
Cover; let rise till nearly double (45 to 60 minutes). Stir together 1
slightly beaten egg yolk and 2 tablespoons water, brush over loaves.
Bake in a 350F oven for 35 minutes or till done.
Cool on a wire rack. Makes 2 round loaves.
From
Yields
2 Servings
