Try this Cardamon Easter Bread recipe, or contribute your own.
Suggest a better descriptionMix yeast and warm water. Set aside. Whisk sugar, warm milk, eggs, soft butter, and oil together in a large mixing bowl. Set aside. Put flour, salt and ground cardamon in a bowl of a stand-alone mixer, stir to combine. Pour yeast mixture and egg mixture into dry ingredients. Mix on first speed until dough comes together, scraping bowl often. Mix on speed 2 for a few minutes until dough smooths out. It will still be very gloppy. Place raisins on top of dough and allow the dough to rest for 20 minutes. (This is the autolyse.) After autolyse, knead in raisins and bring together until smooth (2 to 3 minutes on 2nd speed). Let dough rise 1 1/2 hours, then chill for 1 to 2 hours. Divide dough into 6 equal pieces, make ropes; twist together and form a ring, leaving an opening in the middle. Place round loaves on parchment-lined baking sheets. Let shaped loaves rise until almost double in volume, then press in two colored, uncooked eggs. Brush dough with egg white wash around the eggs. Preheat oven to 400 degrees. Place pans of bread into oven then mist with water from a "plant mister" 8 to 10 times. Bake for 10 minutes, then reduce temperature to 350 degrees. Bake for an additional 15 to 20 minutes or until golden brown. The loaves should be rotated to different racks in the oven half way through baking. Cool loaves on wire racks. In a small bowl whisk together powdered sugar and milk. When the loaves are cool drizzle with glaze. This recipe yields 3 loaves. Comments: Use "Paas"-brand Egg Coloring to color the eggs. Brown eggs work best! Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Amy Scherber From the TV FOOD NETWORK - (Show # CL-8848 broadcast 03-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-02-1998 Recipe by: Amy Scherber
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (426g) | ||
Recipe Makes: 3 servings | ||
|
||
Calories: 1045 | ||
Calories from Fat: 136 (13%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 15.1g | 20 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 11.2mg | 3 % | |
Sodium 832.2mg | 29 % | |
Potassium 825.1mg | 22 % | |
Total Carbohydrate 202.6g | 60 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 194.2g | ||
Protein 26.4g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1045
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.