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swedish cardamom braid


from bernard clayton's complete book of breads, posted for zwt 3, scandinavia.


# # # # # # # # # #


  1. In a mixing bowl
  2. Measure 1 cup flour and add the dry ingredients
  3. Blend with a wooden spoon
  4. Pour in the hot water and stir with 25 strong strokes
  5. Or for 2 minutes with the mixer flat beater
  6. Cut the soft butter into several pieces and drop into the batterlike dough
  7. Add the egg
  8. Cardamom and raisins
  9. Stir in additional flour
  10. 1 / 4 cup at a time
  11. First with the spoon and then by hand
  12. Or with the beater and then the dough hook
  13. The dough will form a rough mass and clean the sides of the bowl
  14. Because of the large amount of butter
  15. The dough will not be sticky
  16. It should be firm
  17. But not stiff
  18. Turn the dough out onto a floured work surface
  19. With a strong push turn fold action
  20. Knead till the dough is smooth and elastic
  21. About 8 minutes
  22. Or knead with the mixer under the dough hook for the same length of time
  23. Return the dough to the bowl
  24. Cover with plastic wrap and put aside at room temperature till the dough has doubled in volume
  25. About 1 hour
  26. Punch down the dough and turn it onto a floured surface
  27. Knead briefly to work out air bubbles
  28. Divide the dough into 3 equal parts
  29. Roll each part under your palms into a strand 14 inches long
  30. Beginning in the middle of the strands
  31. Braid loosely to one end
  32. Reverse the loaf and again braid from middle to end
  33. Pinch the ends closed and place on a baking sheet
  34. Cover the dough with wax paper and leave till doubled in bulk and puffy to the touch
  35. About 1 hour
  36. Preheat oven to 350f 20 minutes before baking
  37. Before baking
  38. Brush the braid with the egg white glaze
  39. Bake till the crust is rich brown
  40. About 45 minutes
  41. A wooden toothpick inserted in the center should come out clean
  42. Remove braid from the oven
  43. Use a metal spatula to lift it off the baking sheet
  44. Because the hot loaf will be fragile and might break
  45. Cool on a wire rack
  46. This bread keeps well and toasts beautifully and also freezes well

Step 29

Total Time in Minute 185

Ingredients Count 11

cooking swedish cardamom braid

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Active dry yeast



Nonfat dry milk powder

Hot water





Egg white

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