1 c. sugar
1 tsp. salt
1 tsp. ground cardamom
2 pkg. active dry yeast
7 c. all-purpose flour
1 c. butter
1 1/2 c. milk
3 eggs
1 tbsp. grated lemon peel
1/2 tsp. almond extract

In a 1-quart saucepan over low heat, heat butter and milk until very warm (barely bearable to touch). Butter does not need to be melted completely.

In a large bowl, combine sugar, salt, cardamom, yeast and 2 cups of flour. With a mixer at low speed, beat the liquids into the dry ingredients until just blended. At medium speed, beat 2 minutes. Beat in 2 whole eggs and 1 egg yolk, the lemon peel, almond extract and 2 cups flour. (Reserve the remaining egg white for later.) Beat about 2 minutes longer. Stir in about 2 1/2 cups of flour to make a soft dough.

On a floured surface, knead the dough until smooth and elastic, about 10 minutes, adding more flour while kneading, if "kneaded." (ha!) Shape dough into a ball and place in a large greased bowl. Turn the dough over in the bowl to grease the top. Cover bowl with a towel and let rise in a warm (80 to 85 degree) place until doubled.

Punch down dough. Turn the dough onto a lightly floured surface. Cover the dough with the towel and let rest for 15 minutes for easier shaping. Grease a large cookie sheet and the outside of a round casserole dish with straight sides (i.e. 2 quart capacity). Invert the dish and place in the middle of the cookie sheet.

In a small bowl, combine the egg white and 1 tablespoon of milk and set aside. Reserve about 1/2 cup of dough for decorations later.

Roll the remaining dough into a 30x10 inch rectangle. Roll up the dough and slightly twist the roll to make a 30-inch rope of dough. Wrap the rope around the bowl and press the ends of the dough together to seal and tuck them under.

Roll the reserved dough into 1/8 inch thickness. Cut out holy leaf shapes and make "holy berries" to decorate the wreath. Save the remaining egg-white mixture.

Lightly cover the wreath with plastic wrap and let rise in a warm place away from drafts until doubled, about 45 minutes. Preheat oven to 350 degrees. Brush the wreath with the remaining egg-white mixture and bake 1 hour or until golden brown. Remove the bowl and cool the wreath. Use decorator ribbon to hid the seam or other imperfections.

HINT: Make sure the oven rack is in the middle of the oven so that the top or bottom of the wreath will not get over done.