8 c. flour
2 1/2 c. lukewarm milk
2 yeast cakes
1 c. sugar
1/2 tsp. salt
3/4 to 1 c. melted butter
15 to 20 cardamom seeds, pounded

Dissolve yeast cakes in 1/2 cup lukewarm milk. Mix remaining milk, sugar, salt, butter, and cardamom seeds and small amount of flour; beat smooth. Add yeast and remaining flour, beating with wooden spoon until smooth and firm. Sprinkle dough with small amount to flour, cover with clean towel and let rise in warm place until doubled in bulk, about 2 hours. Turn onto lightly floured baking board and knead until smooth.

To shape COFFEE BREAD:

Divide dough into four equal parts. Cut each part into three pieces of equal size, roll with hands into long pieces and braid. Place on buttered baking sheet, cover and let rise. Brush with slightly beaten egg. Sprinkle with sugar and chopped almonds and bake in moderate oven (375 degree) 15 to 20 minutes.