INGREDIENTS (US measurements)
3 cups BREAD FLOUR
2 cups ALL PURPOSE FLOUR + extra for kneading
1 teaspoon CARDAMOM
1/3 cup SUGAR
1 teaspoon SALT
11 oz MILK, lukewarm
1/3 cup BUTTER, softened
1 tablespoon YEAST
1 EGG + 1 tablespoon WATER for egg wash
Sift the flours and cardamom together into a bowl and set aside. Sprinkle yeast over milk.
Place sugar, salt, and butter in a large mixing bowl. Add the milk and mix until butter has melted. Add eggs and half of the flour mixture. Mix well. Work in the remaining flour until the dough is smooth and pulls away form the sides of the bowl.
Turn dough out onto a floured surface and knead 8 to 10 minutes, adding flour if needed to prevent sticking. Dough should be smooth and elastic.
Place dough in a greased bowl. Turn once to coat. Cover bowl with a towel and let rise in a warm place for 1 hour or until doubled in size.
Grease a large cookie sheet. Punch dough down and turn out onto a floured surface, kneading for a few seconds. Divide dough into three parts. Roll one part between hands to form a long rope and lay on cookie sheet. Repeat with remaining two parts, laying ropes side by side. Pinch ropes together at one and. Braid ropes, stretching gently to make the braid tight. Pinch ends together when finished.
Cover braided loaf with wax paper, then a towel and allow to rise another 40 to 50 minutes or until doubled in size.
Heat oven to 350 F. Beat together 1 egg and 1 tablespoon water and brush loaf with mixture. Bake for 25 to 30 minutes or until lightly browned. Remove loaf from oven and let cool on a wire rack.
Serve sliced with butter or jam. Makes one large loaf.