1 pkg. yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
1 c. sugar (or less - we use 1/2 c.)
1 tsp. salt
7 to 8 whole cardamom pods, seeded and crushed
4 eggs, beaten
3 c. flour

Dissolve the yeast in the water and stir in all the above ingredients. Beat until smooth and elastic. Add 2 more cups flour and beat again. Add 1 cup melted butter; stir in well and beat until dough looks glossy. Stir in enough more flour to make stiff dough, about 2 to 3 cups. Turn out onto lightly floured board; cover and let rest 15 minutes. Knead until smooth (10 minutes). Place in lightly buttered bowl. Turn to grease top. Cover and let rise until double (1 to 1 1/2 hours).

Punch down; rise again for 30 minutes. Turn out onto unfloured board (use flour here only if dough is too sticky to handle). Divide into 3 parts, then each of these parts into 3 pieces. Braid 3 strips together; tuck ends under; lift onto lightly creased cookie sheet (3 will fit crosswise onto sheet). Let rise 20 minutes; glaze if desired with beaten egg and sprinkle with crushed lump sugar and sliced almonds. Bake at 400 degrees for 25 to 30 minutes. Done when loaves sound hollow when tapped. Freeze extra loaves.