6 to 6 1/2 c. flour
2 pkg. active dry yeast
1 tsp. crushed cardamom seed
2 eggs, at room temperature
Sugar
1 tsp. salt
1/2 c. butter (soft)
1 tbsp. milk

Measure flour onto a piece of waxed paper. Sprinkle yeast into 2 cups of warm water in a large mixing bowl. Let stand 3 to 5 minutes. Stir; stir in cardamom seed, 1 egg, 1/3 c. sugar, salt, butter and about half the flour. Beat with wooden spoon until smooth and elastic. Gradually add enough flour to make a soft dough. Turn onto lightly floured board and knead 5 to 10 minutes or until smooth and elastic. Put in greased bowl turning to grease top. Cover, let rise in warm place about 1 hour.

Punch down; turn onto lightly floured board and knead until smooth and free from air bubbles. Cut in 6 equal pieces and shape in even ropes 1 inch wide, using 3 at a time. Makes 2 braids. Put on lightly greased large baking sheet leaving 2 inch space between braids. Cover; let rise in warm place 30 minutes.

Brush with mixture of remaining egg, slightly beaten and milk. Sprinkle with sugar. Bake in 375 degree oven 20 to 25 minutes. Remove to rack and cover with towel. Cool.