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Norwegian Cardamom Bread Recipe
|Water||300 Milliliter (1 1/4 Cups)|
|Butter/Margarine||125 Milliliter (1/2 Cup)|
|All purpose flour||750 Milliliter (3 Cups)|
|Active dry yeast||1 Ounce (2 Packages)|
|Sugar||125 Milliliter (1/2 Cup)|
|Instant nonfat dry milk||75 Milliliter (1/3 Cup)|
|Ground cardamom||1 Teaspoon|
|Seedless raisins||1 Cup (16 tbs) (Golden Preferred)|
|Minced citron||125 Milliliter (1/2 Cup)|
|Chopped candied red cherries||50 Milliliter (1/4 Cup)|
|Chopped candied green cherries||50 Milliliter (1/4 Cup)|
|All purpose flour||700 Milliliter (2 3/4 Cup)|
Serving size: Complete recipe
Calories 8065 Calories from Fat 1130
% Daily Value*
Total Fat 129 g198.5%
Saturated Fat 69.9 g349.4%
Trans Fat 0 g
Cholesterol 708.9 mg
Sodium 2647.7 mg110.3%
Total Carbohydrates 1521 g507%
Dietary Fiber 56.7 g226.7%
Sugars 330.3 g
Protein 207 g414%
Vitamin A 73.5% Vitamin C 75.1%
Calcium 133% Iron 437.2%
*Based on a 2000 Calorie diet
In large mixer bowl, combine 3 cups (750 ml) flour, yeast, sugar, dry milk, salt, cardamom, eggs, and warmed liquid mixture.
Mix with doughmaker at recommended speed for 3 minutes. (It may be necessary to scrape sides of bowl with rubber spatula and rotate bowl slightly by hand.) Mix in raisins, citron, and cherries.
Add 2 1/4 cups (550 ml) flour and continue kneading for 3 minutes.
If dough is sticky, knead in enough of remaining 1/2 cup (125 ml) flour to form a moderately soft dough.
The dough will be slightly sticky.
Put into greased bowl, turning once to grease top.
Cover and let rise in warm place until doubled (1 1/2 to 2 hours).
Punch down and divide into 2 equal portions.
Shape each portion into a smooth ball, cover, and let rest for 10 minutes.
Shape as desired for 2 greased loaf pans 9 1/4x5 1/4x2 3/4-inch (23x13x8 cm) or two 9x1 1/2-inch (23x4 cm) round layer cake pans.
Cover and let rise in warm place until doubled (about 1 hour).
Bake in preheated 350°F (180°C) oven for 30 to 40 minutes, or until golden brown.
Remove bread from pans to cooling rack.