Braided Cardamom Bread Recipe
Ingredients
| 1 recipe No-Knead Refrigerator Dough | ||
| 1 teaspoon cardamom or nutmeg | ||
| Egg | 1 (TOPPING) | |
| Milk | 1 Tablespoon (TOPPING) | |
| Almonds | 1/4 Cup (16 tbs), sliced (TOPPING) | |
Directions
Prepare dough as directed in recipe, adding cardamom with liquid ingredients.
Grease 2 cookie sheets.
On lightly floured surface, divide chilled dough in half; divide each part into thirds.
On a lightly floured surface, roll each piece into a 16-inch rope.
Place 3 ropes lengthwise on each greased cookie sheet.
Braid ropes loosely from center to each end.
Pinch ends together; tuck under to seal.
Cover loosely with plastic wrap and cloth towel; let rise in warm place (80 to 85°F.) until doubled in size, 45 to 60 minutes.
Heat oven to 375°F.
Uncover dough.
In small bowl, beat egg and milk; brush on loaves.
Sprinkle with almonds.
Bake at 375°F for 18 to 28 minutes or until loaves sound hollow when lighdy tapped.
Immediately remove from cookie sheets.
Cool completely 2 (16-slice) loaves.
Grease 2 cookie sheets.
On lightly floured surface, divide chilled dough in half; divide each part into thirds.
On a lightly floured surface, roll each piece into a 16-inch rope.
Place 3 ropes lengthwise on each greased cookie sheet.
Braid ropes loosely from center to each end.
Pinch ends together; tuck under to seal.
Cover loosely with plastic wrap and cloth towel; let rise in warm place (80 to 85°F.) until doubled in size, 45 to 60 minutes.
Heat oven to 375°F.
Uncover dough.
In small bowl, beat egg and milk; brush on loaves.
Sprinkle with almonds.
Bake at 375°F for 18 to 28 minutes or until loaves sound hollow when lighdy tapped.
Immediately remove from cookie sheets.
Cool completely 2 (16-slice) loaves.
Chef
