(Thank you Rita for sharing this recipe and the countless loaves of freshly baked bread you supply!)
2 C milk
1 package active dry yeast
2 eggs
3/4 C sugar
1/2 C butter or margarine, softened
2 t salt
6 1/2 to 7 cups all-purpose flour
For glaze:
1 egg, beaten
Coarse sugar
Crack open cardamon pods and heat in small pan for several minutes
Grind or pound seeds and set aside
Heat milk to lukewarm
Add yeast and stir until dissolved
In a large mixer bowl, beat eggs and sugar until foamy
Add milk, cardamon and 2 C flour
Beat at medium speed for 2 minutes until smooth and elastic
Stir in softened butter, salt and enough flour to make dough stiff enough to knead
Knead on floured surface until smooth and satiny, about 5 to 10 minutes
Place in greased bowl, turning to grease top
Cover; let rise in warm place until light and doubled in size
On floured surface divide dough into 3 parts
Divide each third into 3 parts
Form each part into a strip 16 inches long
Braid 3 together, sealing ends
Repeat for remaining 2 loaves
Place on greased cookie sheets
Cover loosely and let rise about 30 minutes until less than doubled in size
Brush loaves with egg; sprinkle with coarse sugar
Bake at 375 for 20 to 25 minutes
Makes 3 loaves
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