2 c Milk
1/2 c Sugar
7 c Flour
1 tb Cardamom
1/4 c Butter
2 1/4 ts Yeast
Scald the milk. Place milk, sugar, and butter in a large mixing bowl.
When the milk is lukewarm, add the yeast, the egg, the cardamom, and 4 cups
of the flour; beat thoroughly. Gradually add the remaining flour. Knead
until smooth and elastic.
Place the dough in a greased bowl and brush top with melted butter. Let
rise until doubled in bulk (2 to 4 hours). Punch down and knead again.
Shape and place in bread pans. Brush with melted butter and let rise until
very light (1 or 2 hours).
Bake 15 to 20 minutes.
SOURCE >from email@example.com >from Caravanserai: Mixing Spices with
History: Recipes With Cardamom www.bayarea.net/~emerald/caravan/ Site has
information about the history of cardamom, its storage, uses and folklore
and mail order. Busted by firstname.lastname@example.org (jan 1998)
Notes: MAKES 2 LOAVES. TIPS: Have all ingredients at room temperature.
Preheat oven to 400F and grease two bread pans.
Recipe by: Caravanserai: Recipes with Cardamom
Posted to MC-Recipe Digest V1 #1018 by KitPATh
Jan 16, 1998