1 pkg. active dry yeast
1/2 c. warm water
2 c. milk, scalded then cooled to lukewarm
1 c. sugar
1 tsp. salt
1 tsp. cardamom
4 eggs, beaten
8-9 c. flour
1/2 c. melted butter

GLAZE:

1 egg, beaten
1/2 c. chopped or sliced almonds
1/2 c. sugar

1. Dissolve yeast in the warm water. Stir in milk, sugar, salt, cardamom, eggs and enough flour to make a batter (about 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well.

The dough should be smooth and glossy. Add melted butter and stir in well. Beat again until dough looks glossy. Stir in remaining flour until a stiff dough forms.

2. Turn out onto a lightly floured board and cover with an inverted bowl for 15 minutes. Uncover, knead until smooth and satiny, about 50 strokes. Place in greased bowl, turn dough to grease top. Cover lightly, let rise in a warm place until double in bulk, about 1-1 1/2 hours. Punch down dough and let rise again until almost double, about 30 minutes.

3. Turn out onto a slightly floured board. Divide into 3 parts. Divide these parts into 3 more parts. Shape each part into a strip about 16 inches long. Braid the 3 strips together. Repeat for each braid. Lift braids onto greased baking sheets. Can shape braids into wreaths of straight braids. Let rise until almost double, about 30 minutes.

4. Glaze the loaves by brushing with the beaten egg and sprinkle with almonds and sugar.

5. Bake in 400 degree oven for 25-30 minutes. Do not over bake - remove from oven when light brown. Slice to serve.