Maybe Braids Are Better Than Pigtails....

It's been a while. Shame on me. The lack of a post last week was partially due to procrastination. Procrastination compounded by an insidious computer virus. So I'm throwing you a quick post from my secret underground lair. Could you all just say a quick prayer that I can bribe my lovely local IT genius into fixing my laptop? I see myself baking him many, many cupcakes.....

Anywho....

For the last five years I've been carrying around a copy of a recipe for braided cardamom bread from Cooking Light. A couple of weeks ago I finally made it and I'm kicking myself for not doing it sooner. I expected it to be more of a tea bread due to the sugared top, but it is not too sweet for sandwiches. I used raw cane sugar for the top and added a bit of orange zest. The cardamom and zests come across more as a scent than a flavor. And what a scent! This is my new favorite loaf bread recipe, even if my braiding skills are a bit lacking.

Braided Cardamom Bread
slightly altered from Cooking Light, December 2004
Print Recipe

1 1/3 C. 2% reduced-fat milk
1/2 C. granulated sugar
2 Tbsp. butter
1 1/2 Tbsp. grated lemon zest
1 Tbsp. grated orange zest
1 tsp. ground cardamom
1/2 tsp. salt
4 to 4 3/4 C. all-purpose flour, divided
1 package dry yeast (about 2 1/4 teaspoons)
1 large egg
Cooking spray
1 large egg white, lightly beaten
1 Tbsp. water
1 Tbsp. demerara (raw cane) sugar

Combine first 7 ingredients in a heavy saucepan over low heat. Cook 5 minutes or until sugar dissolves and a thermometer registers 115°, stirring frequently. (This is the spot where I got distracted and managed to get the temp up to 150, but I just let it cool down to 115 and all was well.)

Remove saucepan from heat. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour and yeast in a large bowl, stirring well with a whisk. Add milk mixture and egg. If you have a stand mixer, then by all means, beat with a heavy-duty stand mixer at low speed 30 seconds or just until blended. Increase mixer to medium speed; beat 2 to 3 minutes. If you don't have a stand mixer, then do it by hand like I did and it will be just fine. Gradually add 2 cups flour; beat at low speed until mixture forms a ball. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.Preheat oven to 375°.Divide dough into 3 equal portions, shaping each into a 20-inch rope. Pinch ends together at one end to seal. Braid ropes on a lightly floured surface; pinch loose ends to seal. Place braid on a baking sheet coated with cooking spray. (The braid should be about 15 inches long.) Cover and let rise 30 minutes or until doubled in size.Combine egg white and water; brush over top of loaf. Sprinkle 1 tablespoon sugar over loaf. Bake at 375° for 25 minutes or until golden and loaf sounds hollow when tapped. Remove from oven; cool on a wire rack.

Relax, eat bread with tea, and bask in the admiration of those who don't know that baking bread is super easy.

--QC