Cardamom Bread

This is one of Peggy's favorite bread recipes. We all look forward to it at the holidays! ​
2 c warm milk
3/4 c sugar
1 tsp salt
1 large tbsp yeast
1/4 c butter + 1/4 c shortening, melted
2 eggs
2 heaping tsps fresh ground cardamom
~7-7 1/2 cups bread flour

1 egg mixed with 1 tbsp water
Swedish pearl sugar
1. Mix all ingredients until a fine smooth dough forms.
  • ​Combine the sugar, salt and yeast in the bowl of a stand mixer and whisk to combine. 
  • Warm the milk in the microwave (about 1:30 on High). Mix to even out any hot spots. 
    • Add the milk to the sugar mixture and whisk to combine. 
  • Melt the butter and shortening together; stir to combine. 
    • Slowly whisk the butter/shortening into the mixture in the bowl. 
  • Crack the eggs into the now empty measuring cup (to make sure they're good). 
    • Add the eggs and whisk to combine. 
  • Freshly grind cardamom pods into a fine powder. 
    • Add to mixture and whisk to combine. 
  • Place bowl on stand mixer. Add three cups flour and mix with the dough hook on low until combined. 
  • Add flour in increments until a smooth supple dough forms. 
    • ​Depending on your dough, this can take anywhere from 6 1/2 to 7 1/2 cups of flour.

2. Let rise until doubled in volume, about 2 hours.
  • Spray a large Pyrex bowl with nonstick spray. 
  • Turn the dough out onto the counter and knead by hand for a minute. 
  • Move dough to greased bowl, turning to ensure the grease covers the top of the dough.
  • Cover the bowl with a damp kitchen towel.
    • The dough will rise above the rim of the bowl, so don't use a snap on plastic lid. 

3. Punch down and let rise again.
  • This takes roughly an hour.

4. Punch down. Divide dough in half, and each half into thirds. Make two loaf braids and fit into greased bread loaf pans. 
  • To ensure even loaves, divide by weight, not just by eye. 
  • Make sure the braids are not much longer than the loaf pans themselves when braided; otherwise they will get squished in the pans and the individual strands will not rise evenly. 
  • Optionally, cover in plastic wrap and refrigerate overnight. 
    • The next morning, let come to room temperature and rise for a bit before baking. 

5. Let rise to the tops of the pans.

6. Heat oven to 360°F.
  • ​Baste loaves with egg/water mixture and sprinkle with pearl sugar.
  • Bake 35 minutes. 

7. Cool in pans for 5 minutes, then turn out and cool fully on a cooling rack. 
  • ​If you leave them in the pans too long they get soggy. 
Notes:
  • Makes two big loaves (10x5x3 pan - 1.5 lb) or three normal loaves (8.5x4.5x2.75 pan - 1 lb)
  • Yes, that does read 360°. I have had trouble in the past with the bread being a little underdone in the middle, especially the large loaves. It's hard to overcook this bread, so err on the side of more time rather than less - if the tops are browning too quickly, you can cover them with foil. 
  • Each slice contains approximately 7.5g sugar.
Fantail Rolls
  • I followed this guide from Deb to make this into fantail rolls.
    • Because this recipe is double that one, ​I divided the dough into quarters, and when I rolled it out and cut and stacked, the layers seemed thin. However, they rose to fill the muffin tins nicely. It made 24 rolls.
    • I forgot to pull apart the layers as Deb mentions; I'll try this next time. 
    • ​I baked them at 375° for 15-20 minutes, as per the guide, not per the bread recipe.