posted by pwhayes 06-04-99 7:32 AM
Cardamom Coffee Breads
Basic Dough
2 envelopes active dry yeast
2 and 1/2 cups lukewarm milk (95 to 110 degrees);divided
8 cups all purpose flour, plus additional for kneading and shaping;divided
1 cup granulated sugar
3/4 cup (1 1/2 stick) unsalted butter, melted and cooled
1 large egg at room temp.
15 cardamom pods, crushed or 1 teaspoon ground
1/2 teaspoon salt
Coffee Braid
1 large egg, slightly beaten
Coarse-grained sugar and chopped almonds for garnish
Cinnamon Ring
2 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
In a small bowl, dissolve the yeast in 1/2 cup of the lukewarm milk.
Let stand for 10 minutes, or until foamy.
In large bowl of electric mixer, with paddle attachment, combine 2 cups
of the flour, granulated sugar, the remaining 2 cups of milk, the butter,
egg, cardamom, salt and the yeast mixture.
Beat at medium speed
for 2 minutes.
Add 3 more cups of flour, 1 cup at the time, beating until blended
after each addition.
Increase speed to high and beat for 2
minutes longer.
With the dough hook or by hand mix in the 3 remaining cups of flour
to make a moderately soft dough.
Turn the dough into a large buttered bowl and turn once to coat with
butter.
Cover with a tea towel and let rise in a warm place, away from drafts,
until doubled, about 1 and 1/4 hours.
Punch the dough down. Knead the dough on a lightly floured board until
it is smooth and elastic, about 15 minutes, adding additional flour a
little at a time as needed. (The dough is quite soft and sticky--using a
dough scraper makes kneading easier.)
If you prefer, return the
dough to the mixer bowl and knead using dough hook, for 7 to 8 minutes,
until dough is smooth.
Divide the dough in half. Cover each piece with a tea towel and allow to
rest 10 minutes. Butter 2 heavy baking sheets.
To make the coffee braid, cut 1 piece of the dough into 3 portions. With
lightly floured hands, and working on a floured surface, roll each piece
of dough into a 15 in rope, tapering at ends.
Put the ropes diagonally on one of the baking sheets, placing about
1 1/2 inch apart.
Pinch the 3 ropes together at one end and
begin braiding, pulling gently as you braid.
Pinch the ends of the
braid together, tucking them under the loaf.
Cover the braid with
a tea towel and let rise in a warm place until it is doubled in volume,
about 30 minutes.
Preheat oven to 375. While the braid is rising make the cinnamon ring.
Roll the remaining piece of dough on a well-floured surface into an 18 x
10 inch rectangle. Brush with the melted butter.
In a bowl, combine the granulated sugar and the cinnamon and sprinkle
evenly over the dough.
Starting with one long side, roll up
jelly roll fashion.
Carefully transfer the dough , with the
seam on the bottom, to the second baking sheet..
Form the roll into a circle, moisten the ends and pinch together
to seal.
With scissors held at an angle, cut the roll at 1 inch intervals
leaving 1/2 inch of the roll intact (uncut) at the bottom .
Fan the cuts alternately to the left then the right around the ring.
Cover loosely with plastic wrap and let rise for about 30 minutes or doubled.
Meanwhile, gently brush the braid with some of the beaten egg.
Sprinkle with coarse sugar
and chopped almonds. Bake for 25 to 30 minutes, until the bread is golden
brown and sounds hollow when tapped on the bottom.
Remove from pan and cool on rack.
When the cinnamon ring has risen, gently brush with egg wash.
Bake for 20 to 25 minutes. With 2 pancake turners, transfer to rack to
cool.