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2 pk YEAST 3/4 c MILK, SCALDED
1/4 c WATER, WARM 1 EGG, large
2/3 c BUTTER 4 c BREAD FLOUR
1/3 c SUGAR 3/4 c RAISINS
2 ts CARDAMOM, GROUND EGG, BEATEN
1/2 ts SALT
1 servings
With metal knife in place, add yeast, butter, sugar, cardamom, salt
and egg to processor. Add 3 1/2 c flour and pulse to crumble butter
and blend egg. Add raisins, water and then with motor running, add
cooled milk through feed tube. Process to form ball. Add flour if
necessary and process to form smooth and elastic dough, 50 seconds.
Punch down. Divide in half. Cut each half into 3 pieces. Roll into
long ropes. Braid together for each loaf. Place on baking sheets and
let rise, covered, 45 minutes.
Brush with beaten egg and bake in 375F oven for 20-25 minutes. Top
with sugar and chopped nuts.
1/4 c WATER, WARM 1 EGG, large
2/3 c BUTTER 4 c BREAD FLOUR
1/3 c SUGAR 3/4 c RAISINS
2 ts CARDAMOM, GROUND EGG, BEATEN
1/2 ts SALT
1 servings
With metal knife in place, add yeast, butter, sugar, cardamom, salt
and egg to processor. Add 3 1/2 c flour and pulse to crumble butter
and blend egg. Add raisins, water and then with motor running, add
cooled milk through feed tube. Process to form ball. Add flour if
necessary and process to form smooth and elastic dough, 50 seconds.
Punch down. Divide in half. Cut each half into 3 pieces. Roll into
long ropes. Braid together for each loaf. Place on baking sheets and
let rise, covered, 45 minutes.
Brush with beaten egg and bake in 375F oven for 20-25 minutes. Top
with sugar and chopped nuts.
