5 1/2-5 3/4 c. all-purpose flour
2 pkg. active dry yeast
1/2 c. ground cardamom
1/2 tsp. ground nutmeg
2 c. milk
3/4 c. sugar
1/4 c. butter
1 egg, slightly beaten

In large mixer bowl combine 2 1/2 cups of the flour, yeast, cardamom and nutmeg. In saucepan heat milk, sugar, butter and 1 teaspoon salt until warm (115-120 degrees), stirring constantly to melt butter. Add to dry mixture. Beat at low speed with mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed.

By hand, stir in enough remaining flour to make a moderately stiff dough. Knead until smooth (5-8 minutes). Place in greased bowl, turning once. Cover; let rise until double (1-1 1/2 hours). Divide dough in thirds. Cover; let rise 10 minutes.

On floured surface shape one part into a roll 36 inches long. Cross ends to form a circle, extending each end about 6 inches. Holding ends toward center of circle, twist together twice. Press ends together and tuck under center of top circle, form into a pretzel-shaped roll. Place on greased baking sheet. Repeat with remaining dough. Let rise until almost double in size (about 45 minutes). Combine 1 egg and 1 tablespoon of water, brush on the bread and bake for 20 minutes in 350 degree oven.