Braided Cardamom Bread (Bread Machine Dough)

Braided Cardamom Bread is a sweet, spiced yeast bread mixed in a bread machine and hand-braided before baking. It’s soft, aromatic, and perfect for pairing with coffee or tea.

12 slices

Prep Time 2 45

Cook Time 30

Total Time 3 15

Ingredients

¾ cup (170 g) milk - cool
¼ cup (50 g) granulated sugar
½ teaspoon (½ teaspoon) table or sea salt
¾ teaspoon (¾ teaspoon) cardamom
1 large (50 g) egg
¼ cup (57 g) butter - chopped
3 cups (360 g) all-purpose unbleached flour
2 teaspoons (2 teaspoons) bread machine or instant yeast

Glaze

2 tablespoons milk

Instructions

Prepare the Dough: 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.
Check the Dough: After a minute, open the lid to confirm the paddles are engaged and the dough is starting to clump. Recheck after 15–18 minutes—the dough should stick to the sides, then pull away cleanly.
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Shape the Dough: 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.
Let It Rise: Cover and let it rise until the braid is almost doubled.
Bake to Perfection: Preheat oven to 375°F (190°C). Brush with 2 tablespoons milk and sprinkle with sugar. Bake 20–25 minutes, covering with foil for the last 10 minutes if it browns too quickly. Cool on a wire rack before slicing.

Notes

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information