Cardamom Bread Recipe (aka Swedish Cardamom Bread) for a Bread Machine
Cardamom Bread is a sweet yeast bread recipe designed for mixing and kneading in a bread machine. Cardamom is the ingredient that makes this recipe stand apart from the others.
2 teaspoons(2 teaspoons)bread machine or instant yeast
Glaze
2tablespoonsmilk
Instructions
Add 3/4 cup milk, 1/4 cup granulated sugar, 1/2 teaspoon table or sea salt, 3/4 teaspoon cardamom, 1 large egg, 1/4 cup butter, 3 cups all-purpose unbleached flour, and 2 teaspoons bread machine or instant yeast to the bread machine pan in the order given. Select the DOUGH cycle.
Open the lid after a minute and check to ensure the paddles are engaged and working correctly. The dough should start to clump.If the dough looks like pancake batter or is dry and crumbly, you may have inadvertently mismeasured an ingredient, or perhaps there is a mistake in the recipe. Add flour, one tablespoon at a time if the dough is too wet. Add liquid if the dough is too dry (wait a couple of minutes between each addition).
Recheck your dough again after 15-18 minutes. The dough should stick to the sides, then pull away cleanly. See the video to watch this in action. Note how shiny and elastic the dough is.If you aren't sure if your dough looks right, read more about this surprising secret that will help you make fabulous bread every time.
When the DOUGH cycle is completed, the dough should be smooth, elastic, and risen to double the original size. Remove the dough from the pan to a lightly floured surface.
Divide into 3 balls and let the dough relax for about 10 minutes.
Roll each ball into a long rope approximately 14 inches long. Braid these shapes, pinching ends under, securely. Place the braid on a prepared cookie sheet
If this method doesn't work for you, divide the dough into two or three balls. Use your fingers to pull the dough to the bottom and pinch to seal. Place the balls smooth side up next to each other into a 9 x 5-inch bread pan.
Set aside to rise again until the braid is not quite double the original size.
Brush the 2 tablespoons milk over the braid and carefully sprinkle with a light coating of sugar.
Bake in a preheated oven at 375˚F (190˚C) for 20 to 25 minutes. Cover with foil for the last 10 minutes, if necessary, to prevent over-browning. Move from the cookie sheet to a cooling rack.
Notes
Directions for making bread with a stand mixer or by hand:
To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.