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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Purple Ribbon Cardamom Braid Recipe

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This recipe for Purple Ribbon Cardamom Braid is from The Haslett Community Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
31/2 cups bread flour 1/4 cup shortening
1 pkg active dry yeast 2 tbsp butter
1 1/4 cups milk 1 tsp salt
1/4 sugar 1 tsp crushed cardamom seeds
1 egg 1/2 cup white raisins

Directions:
Directions:
Combine: 1 1/2 cup flour and yeast. Heat milk, sugar, shortening, butter, and salt just until warm and shortening melts. Add to dry mixture. Add egg and cardamom. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes on high speed. Add chopped raisins.
Mix in remaining flour to make soft dough. Shape into ball. Place in greased bowl. Turn once in greased bowl. Cover. Let rest 10 minutes.
Knead 1 minute. Divide into thirds and shape each into 10-inch rope. Braid loosely, starting from the middle, turning under ends.
Cover and let rise in warm place until double. Brush with milk. Sprinkle with sugar. Bake at 375 for about 25 minutes.

Personal Notes:
Personal Notes:
Clara Bremer, Tara and Kate Mahon’s grandma, won the “Best Bread of the Fair” and the Sweepstakes prize at the Saginaw County Fair for her Cardamom Braid in 1988. Grandpa Ed Bremer was bursting with pride and rushed home from the fair to make a plaque for her ribbons. Clara created this recipe using a combination of an old Swedish recipe and a modern bread recipe. It is a family favorite!

 

 

 

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