2 pkgs. dry yeast
1/2 c. warm water
2 c. milk, scald & cool to lukewarm
1 c. sugar
1 tsp. salt
4 eggs, beaten (room temp.)
7 to 8 whole cardamom seeds, crushed
8 to 9 c. flour
1/2 c. butter, melted

Dissolve yeast in warm water. Stir in milk, sugar, salt, cardamom, eggs and enough flour to make a batter (about 2 cups). Beat until dough is smooth. Add about 3 cups flour and beat well. Add butter and stir in well. Beat again until dough looks glossy. Stir in the rest of the flour until a stiff dough forms. (Add a little at a time, use only what you need so as not to get dough too hard.)

Turn dough out on lightly floured board. Cover. Let rest 15 minutes. Knead until smooth and satiny. Knead at least 10 to 15 minutes. Place dough in warm place. Let rise until double, about an hour. Punch down and let rise again until almost double, 30 minutes. Turn out on floured board. Divide into 3 parts, shape into 16 inch strips and braid. Makes 3 loaves.

Lightly grease pans, place loaves in and let raise 20 to 25 minutes. Bake in a 375 degree oven for 25 to 30 minutes, to light brown. Do not overbake or the loaves will be dry.

GLAZE: Beat 1 egg and 1 tablespoon milk, brush on loaves and sprinkle with sugar before baking.