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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Biscuit - Scott's Cardamom Bread Recipe

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This recipe for Biscuit - Scott's Cardamom Bread is from The Thudin/Borndal/Friends 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:  
2 pkg active dry yeast ( or 3 T. when doubling the recipe)
˝ C. warm water (for the yeast)
1 t. sugar (for the yeast)

2 C milk scalded (then cooled to room temp) microwave is handy to heat
7-8 C FLOUR ( I USE BREAD FLOUR) The amount is a guessestimate. I go by texture rather than measurement.
1 C. sugar
2 t. salt
2 t. cardoman or a 1 oz package when doubled. I usually put a little more than that to taste. I already told you about using the coffee grinder and using the bulk packages in the grocery store.
4 eggs room temperature
˝-3/4 C soft butter

For the glaze I use 1 beaten egg and a 2 T milk. Sometimes I put in a bit of molasses too.
Directions:
Directions:
In large bowl dissolve yeast in warm water with the sugar. Let yeast foam. Add milk, sugar, salt, cardoman, eggs, and 1/2 the flour. Beat with spoon-hands until mixed. Add butter. Add remaining flour until dough is quite dense. If unsure keeping mixing and turning and keep adding the flour in. Kepp adding until very stiff but not dry. Cover-let rest for 15 minutes. Knead on floured board until satiny and smooth. – about 10 minutes. In clean bowl- grease all sides. I use Pam to grease the bowl Put dough in – cover and let rise in a warm place until doubled. Will take 1 1 ˝ hours. Punch down Make into loaves or braids- cover let rise in warm place until doubled again. Brush bread with the egg glaze Bake at 375 degrees for about 22 minutes. Keep peeking the last 5 minutes or so. Different pans have different bake temps. Put on cooling rack. Bread should fall easily out of the pans when done. Smell is also a good indicator. After bread has cooled about a minute I sprinkle a bit of sugar on the top. Too early it melts-too late it doesn’t stick.
Number Of Servings:
Number Of Servings:
4 loaves
Personal Notes:
Personal Notes:
This recipe came from Jeff Hallback (Scott's cousin)

 

 

 

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