Baking Time: 25 minutes
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
1 package Fleischmann's® Quick-Rise Instant Yeast
1/2 cup sugar, divided
2 1/2 teaspoons ground cardamom
1 teaspoon salt
1/2 cup half and half
1/4 cup butter or margarine, softened
1/4 cup water
2 eggs
1 cup finely chopped walnuts
Walnut halves, for garnish
Servings: 12 / Yield: 1 loaf
1. In large bowl mix 2 cups flour, yeast, 1/3 cup sugar, cardamon and salt. Heat half and half, butter and water until hot to touch (125º to 130ºF); stir into dry mixture. Lightly beat one egg; stir into dough. Stir in chopped walnuts and enough remaining flour to make soft dough.
2. Knead dough on lightly floured surface until smooth and elastic, about 8 minutes. Cover; let rest 10 minutes. Roll dough to 36-inch rope. Starting with one end of the rope in center of greased baking sheet, coil into snail shape. Press to seal outside end of coil. Lightly beat remaining egg and brush on bread. Sprinkle with remaining sugar; garnish with walnut halves. With scissors, snip dough at 1-inch intervals around the edge [making cuts about 1-inch deep]. Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes.
3. Bake in lower third of oven at 375ºF for 25 minutes or until done. If needed, cover with foil to prevent overbrowning. Cool on rack.
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
1 package Fleischmann's® Quick-Rise Instant Yeast
1/2 cup sugar, divided
2 1/2 teaspoons ground cardamom
1 teaspoon salt
1/2 cup half and half
1/4 cup butter or margarine, softened
1/4 cup water
2 eggs
1 cup finely chopped walnuts
Walnut halves, for garnish
Servings: 12 / Yield: 1 loaf
1. In large bowl mix 2 cups flour, yeast, 1/3 cup sugar, cardamon and salt. Heat half and half, butter and water until hot to touch (125º to 130ºF); stir into dry mixture. Lightly beat one egg; stir into dough. Stir in chopped walnuts and enough remaining flour to make soft dough.
2. Knead dough on lightly floured surface until smooth and elastic, about 8 minutes. Cover; let rest 10 minutes. Roll dough to 36-inch rope. Starting with one end of the rope in center of greased baking sheet, coil into snail shape. Press to seal outside end of coil. Lightly beat remaining egg and brush on bread. Sprinkle with remaining sugar; garnish with walnut halves. With scissors, snip dough at 1-inch intervals around the edge [making cuts about 1-inch deep]. Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes.
3. Bake in lower third of oven at 375ºF for 25 minutes or until done. If needed, cover with foil to prevent overbrowning. Cool on rack.