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2 cake yeasts (yeast packets) 1 teaspoon sugar 1 cup water 1 cup milk 1/2 cup shortening 1 cup sugar 1 tsp. salt few cardamon seeds, crushed (roughly a teaspoon) 7 cups flour (sifted)(approximately) 3 eggs, beaten Dissolve yeast and 1 tablespoon of sugar in lukewarm water. Scald milk, add shortening, sugar and salt; cool to a lukewarm temperature. Add 2 cups flour to make a batter consistency. Add yeast, beaten eggs and cardamon to batter; mix well. Add remaining flour, little at at time to make a soft dough. Knead lightly and place in greased bowl. Cover and set in warm place free from draft. Let rise until doubled in bulk, about 2 hours. Then lightly punch dough down and shape into braids. Dough will have a satin texture. Let rise until doubled in bulk. Bake at 350°F for 30 minutes. Do not over bake. Brush braid with coffee sweetened with sugar or spread a glaze over the braid. Submitted by: R. Walitalo | |
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recipe reviews #64469
Nana (Mississippi) says:
This is great bread...and can also be made into loaves. It is wonderful for French Toast!!
#122669
The Big Finn (Ohio) says:
Braid three strands of dough. Egg white and sugar on top before baking. For the best taste use only white pods, never ground powder. Crack pods and crush seeds use a mortar & pestle or put in an old tea towel and hammer.
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