1 pkg. active dry yeast
2 3/4 to 3 c. flour
3 tsp. ground cardamom
3/4 c. milk
4 tbsp. butter
1/3 c. sugar
1/2 tsp. salt
1 egg

Combine in large bowl, yeast, 3/4 cup flour and cardamom. Heat together milk, butter, sugar and salt just until warm. Add to dry mixture. Add egg; beat at low speed for 1/2 minute. Beat 3 minutes at high speed.

Stir in enough flour to make a moderately soft dough. Turn out on lightly floured surface. Knead until smooth and elastic, 5-8 minutes. Place in lightly greased bowl; turn once to grease surface. Cover; let rise until double, about 1 1/4 hours.

Punch down. Turn onto lightly floured surface. Divide into thirds; form into balls. Let rest 10 minutes. Roll each ball into a 16-inch long rope. Line up ropes an inch apart on greased baking sheet. Braid loosely, beginning in the middle and working toward the ends.

Pinch ends together and tuck under. Cover; let rise until almost double. Brush with a little milk. Sprinkle with 1 tablespoon sugar. Bake at 375 degrees for 20-25 minutes.