CARDAMOM BREAD
This makes a lovely tea bread, and is kneaded in the bread machine. You can also hand knead the dough.
Provided by ruth
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Place all ingredients into bread machine in the proper order for your machine. Use the Dough cycle.
- At end of the Dough cycle, remove dough from the machine. Place on a lightly floured board, and let it rest, covered, for about 10 minutes.
- Shape dough into a loaf, and place it in a 9 x 5 inch greased bread pan. Cover, and let rise for 45 minutes.
- Just before baking, brush the top of the dough with a little milk, and slash a line down the center. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from pan, and cool on a wire rack.
Nutrition Facts : Calories 156.7 calories, Carbohydrate 29.5 g, Cholesterol 15.9 mg, Fat 1.6 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 0.3 g, Sodium 212.8 mg, Sugar 4.5 g
CARDAMOM BREAD
I got this recipe from my English teacher who wanted us to do a project on medieval times. I expected this medieval bread to turn out tasteless and gray but it was surprisingly good! My brother enjoyed it the most and hes not one for complimenting me on my cooking ;). It is a sweet bread that is good at breakfast or with coffee and tea. It tastes the best with Recipe #128436.
Provided by Caty5503
Categories Yeast Breads
Time 3h35m
Yield 2 large loaves
Number Of Ingredients 11
Steps:
- Combine water, yeast, and 1 Tbs. of sugar in a bowl. Stir to dissolve yeast.
- Add the rest of the sugar, eggs, butter, evaporated milk, and cardamom. Mix well.
- Stir in 3 cups of the flour and beat well.
- Add remaining flour and mix until a soft dough is formed.
- Cover and let rest for about 30 minute.
- Turn out onto a lightly floured surface. Knead until smooth and elastic.
- Put dough into a greased bowl and turn over to coat both sides.
- Cover and let rise until doubled in bulk (about 1 hour).
- Put raised dough onto a lightly oiled surface, and divide into 2 pieces.
- Shape each into a loaf (I just leave it in a ball) and place on a greased baking sheet.
- Beat egg and milk (or water) for egg wash. Brush entire surface of dough with the egg wash.
- Again let rise until doubled, and then brush with the egg wash once more.
- Bake bread at 375°F for 35 minutes, or until loaf sounds hollow when tapped with a finger.
FINNISH CARDAMOM BRAIDS
Every Finn I know often serves Nissua, a sweet bread with cardamom. I believe my mom's recipe beats all others, hands down! Her bread is soft and fluffy while others can be dry . No matter how many Nissua braids she makes for a popular annual craft fair, they're all gone by noon!-Anne Heinonen, Howell, Michigan
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a bowl, dissolve yeast in warm water. Add milk, sugar, butter, salt, cardamom, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each half into thirds. Shape each piece into a 13-in. rope. Place three ropes on a greased baking sheet. Braid ropes; pinch ends to seal and tuck under. Repeat. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 158 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 152mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
CARDAMOM BRAID BREAD
I came across this recipe in 1983 and have been making it for the holidays ever since. One year I gave away 20 loaves! —Rita Bergman, Olympia, Washington
Provided by Taste of Home
Time 50m
Yield 2 loaves (20 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine 2 cups flour, yeast, cardamom and salt. In a small saucepan, heat 1-1/2 cups milk, butter and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes. , Brush with remaining milk and sprinkle with sugar. Bake at 375° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 114 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 91mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
CARDAMOM HOLIDAY BREAD
I have fond memories of coming home from school to find this bread cooling on a wire rack. I could hardly wait for a warm savory slice.-Sheryl Olstad, Rochester, New Hampshire
Provided by Taste of Home
Time 55m
Yield 3 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- Dissolve yeast in warm water. Add milk, eggs, sugar, butter, cardamom, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide into 9 portions. Roll each into a 12-in. rope. Place ropes on greased baking sheets. Working with 3 at a time, braid ropes. Pinch ends to seal; tuck under., Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375°. Bake until golden, 20-25 minutes. Cool. Meanwhile, make a glaze by mixing confectioners' sugar and enough milk to reach desired consistency. Drizzle glaze over loaves; decorate as desired with cherries and almonds.
Nutrition Facts : Calories 141 calories, Fat 3g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 79mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
SWEDISH CARDAMOM BREAD
A sweet bread traditionally served in Sweden or Finland; often served as buns, loaves, or in a bundt shape. Often topped with a white icing and walnuts, this is usually served with coffee. I came across this recipe (source, epicurean.com) while looking for instructions for how to braid or plait braid, which, incidentally, is also done with this bread, and instructions on how to do this can be found here, among other places: http://www.metacafe.com/watch/3715220/kneading_and_braiding_the_challah_dough/ Note that the prep time does not include the passive rising time of approximately 2 hours.
Provided by Katzen
Categories Yeast Breads
Time 1h15m
Yield 2 Loaves, 16 serving(s)
Number Of Ingredients 14
Steps:
- Grease a large bowl; set aside.
- In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. Stir honey, sugar, and salt into scalded milk; cool to lukewarm. Add milk mixture and 2 cups flour to dissolved yeast; beat until smooth. Add butter, eggs, cardamom, and raisins, beating until thoroughly blended. Stir in enough remaining flour to make a soft dough. Turn out onto a well floured board; knead 8 to 10 minutes until smooth and elastic. Place in prepared bowl; grease top lightly. Cover; let rise in a warm, draft-free place until doubled, about 1 hour.
- Spray a large baking sheet with non-stick vegetable spray.
- Punch dough down; knead briefly. Divide dough into 6 equal pieces; roll each piece into a 14-inch rope. Place 3 ropes side-by-side and braid, pinching ends together to seal. Place on prepared baking sheet. Repeat with remaining 3 ropes. Grease tops lightly. Cover; let rise until doubled, about 1 hour.
- Preheat oven to 350°F.
- Combine egg white and water, whisk. Brush tops of loaves with mixture. Bake 35 to 50 minutes or until loaves are a deep golden brown and tester inserted in center comes out clean. Carefully remove from baking sheet; cool completely on a wire rack.
NORWEGIAN CARDAMOM BREAD BRAIDS
This treasured recipe reflects my Norwegian heritage. The subtle hint of cardamom is undeniably good. -Sally Nelson, Tempe, Arizona
Provided by Taste of Home
Time 55m
Yield 4 loaves (10 slices each)
Number Of Ingredients 10
Steps:
- In a bowl, dissolve yeast in warm water. Add warm milk, sugar, butter, 2 eggs, cardamom, salt and 6 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down; cover and let rest for 10 minutes. Divide into fourths. Divide each portion into thirds; shape each into a 12-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise in a warm place until nearly doubled, about 45 minutes., Preheat oven to 375°. Beat remaining egg; brush over loaves. Sprinkle with sugar. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks.
Nutrition Facts : Calories 164 calories, Fat 3g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 63mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
FINNISH CARDAMOM BREAD (NISU)
Serve this rich braided sweet bread with salted butter, fruity jam, and lots of hot coffee. Spiced with cardamom and sprinkled with pearl sugar and almonds, it's a showstopper--just right for a weekend breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h
Number Of Ingredients 11
Steps:
- Brush a large bowl with butter. In a small bowl, combine yeast and water. In another bowl, whisk together flour, cardamom, and salt.
- In the bowl of a mixer fitted with the paddle attachment, beat granulated sugar with egg on medium-high until pale and fluffy, 2 minutes. Reduce speed to low; add evaporated milk and yeast mixture and beat well. Switch to bread-hook attachment. Add flour mixture; mix until a shaggy dough forms. Continue to mix on medium-low, scraping sides of bowl and removing dough from hook a few times, until soft and pliable, 8 to 10 minutes. Mix in butter, 1 tablespoonat a time, until combined.Continue mixing until onlya sheen of butter slicks bowl.
- Transfer dough to a clean surface; knead a few times to form into a ball. Transfer to preparedlarge bowl; cover top with plastic wrap. (Dough can be made to this point and refrigerated up to 1 day.) Let rise in a warm place until doubled in size, 60 to 90 minutes.
- Preheat oven to 350 degrees. Punch down dough; divide into 4 equal pieces and cover with a clean towel. Remove one piece; roll into a 1-inch-thick, 18-inch-long rope. Repeat with remaining pieces.
- To make a 4-rope braid, lay ropes evenly side by side, then pinch at the top to connect. Take rope farthest to the right and cross it over second rope, so it is now the second rope. Take ropefarthest to the left and cross it over third rope, then take second rope and cross it over third.Repeat pattern to create a 12-inch-long loaf. Tuck ends and sides under; transfer to a parchment-lined baking sheet and cover with a clean towel. Let rise in a warm place until not quite doubled in size, 25 to 30 minutes.
- Whisk yolk and whole milk to combine. Brush loaf with egg wash; sprinkle with pearl sugarand almonds. Bake, rotating once, until evenly golden and a thermometer inserted in center registers between 205 degrees and 210 degrees, 30 to 40 minutes. Transfer to a wire rack; let cool completely before slicing. Nisu is best the same day, but can be wrapped in plastic at room temperature up to 1 day.
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SWEDISH BRAIDED CARDAMOM BREAD - A COZY KITCHEN
From acozykitchen.com
4.7/5 (36)Total Time 3 hrs 30 minsCategory Bread, BreakfastCalories 298 per serving
- In a small saucepan, combine the milk and sugar; whisk until the sugar is dissolved. Add the butter, and heat over medium low, stirring gently, until the butter is melted. Remove from the heat.
- Allow the milk mixture to cool to the temperature of a warm bath (not hot!), and stir in the yeast. Allow the mixture to sit for 5 minutes to make sure the yeast is active and alive. You should see bubbles on the surface (don't be alarmed if it's not super foamy), and the mixture should grow in volume.
- When you are certain the yeast is working, in a large bowl with a wooden spoon or in the bowl of a stand mixer fitted with the dough hook attachment, add the milk mixture. Add 2 cups of the flour, and the salt, cardamom, and 1 of the egg. Mix until combined.
- Add 3 more cups of the flour and stir until it is completely incorporated. Add the remaining 1 cup of flour a little at a time until the dough forms a ball and is no longer super sticky when lightly touched with your finger. You might not use the entire cup of flour.
CARDAMOM QUICK BREAD (TASTY EASY RECIPE) - HEAVENLY …
From heavenlyhomecooking.com
4.9/5 (17)Total Time 1 hr 5 minsCategory BreakfastCalories 346 per serving
- Preheat oven to 350°F (176°C). Grease and flour a 9 x 5 inch loaf pan or spray with baking spray. Set aside.In a large bowl, sift together flour, cloves, cardamom, baking soda and salt. Stir with a wire whisk. Set bowl aside.
- Pour the egg, sugar and oil mixture into the dry ingredients. Add the buttermilk and stir to combine. Stir only until no visible flour remains, about 10-15 good stirs. Do not overmix.
- Pour the batter into prepared pan and bake for 55 minutes to 1 hour. Loaf is done when a toothpick inserted in the center comes out clean.Remove the loaf from the oven and cool on a wire rack. After about 30 minutes remove the loaf from the pan and allow to cool completely on the wire rack before cutting into 9 slices.
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