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Cardamon Bread Recipe

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This recipe for Cardamon Bread, by , is from Bethel Lutheran Church Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Anderson
Added: Sunday, March 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 c. milk
1 1/2 c. butter or margarine
1 tsp. salt
4 eggs
1 3/4 tsp. freshly crushed cardamon seed or 4 1/2 tsp. preground
15 to 20 c. flour
6 cups sugar
2 cakes or pkg. yeast

Directions:
Directions:
Heat butter and milk until butter melts. Cool to lukewarm, then stir in yeast. Add 1 cup sugar, salt and cardamon. Stir. Add 5 cups flour; stir. Let stand 15 minutes or longer to check rising action. Add 4 more cups sugar; stir. Add the 4 eggs; beat in with beater. By hand, add approximately 9 or more cups flour to make dough proper consistency. (Must be a little sticky, but manageable.) Knead until smooth and elastic (10 to 15 minutes). Cover and let rise in a warm place for 1 1/2 hours. Punch down and let rise again until double.
turn out on floured board and knead. Cut off 3 pieces per loaf and roll into long thin pieces. Braid loaves. Remember loaves will rise again, plus expand more while baking, so they can be quite thin. Place in greased pans or on greased cookie sheets. Let rise about 2 hours (or until 3 times original.) Preheat oven to 350 when bread has risen. Put some sugar in a cup; add enough water to make a slurry for basting loaves. baste loaves with a thin coat just before baking. bake 30 minutes until golden. Baste hot loaves again with sugar water and sprinkle with sugar. Leave in pans until cool.

Number Of Servings:
Number Of Servings:
8 to 10 Loaves
Personal Notes:
Personal Notes:
Recipe for 20 Loaves Batch:
3 qt. milk
9 eggs
5 lb. sugar
5 cubes butter
3 cakes yeast
4 tsp. cardamon
30 to 40 c. flour

 

 

 

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