This recipe was given to me by a crew member who had fantastic memories of her mom making it growing up. That mom is Betsy Maislen and has since come sailing with us for many years in the fall as my end of season lifesaver. She’s funny, quick, and a wonderful cook. She still make this recipe at home even though it’s just she and her husband. I’ve adapted it a little to fit my recipe format, but left the rest of it the same as it needs no changing what so ever. Your house is going to smell amazing!
Cardamom Bread
1 cup warm water
2 tablespoons yeast
2 tablespoons sugar
6 tablespoons butter, plus a little extra for the bread when it comes out of the oven
1 cup whole milk
3 eggs
1/2 cup sugar
2 teaspoons table salt
8 to 15 cardamom seeds, cut hulls, pulverize centers (or 1 teaspoon ground cardamom)
8 cups flour
In a small bowl, combine water, yeast and sugar and let stand for 5 minutes. In a large bowl, combine butter, milk, eggs, second sugar amount, salt and cardamom. Add yeast mix and then flour. Knead well for 10 to 15 minutes by hand or 4 to 6 minutes by machine. Rub the bowl and dough with a little oil and cover with plastic wrap. Set aside to double, about 1 hour. Remove from bowl and shape into 2 loaves. Place into 2 greased bread pans. Let rise another 45 minutes or so to double again. Bake in a 325F° oven for 35 to 45 minutes. Rub with butter when hot. Let rest in pans for 5 minutes and then remove.
Annie
Heaven in a pan
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