The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Makes 3 loaves

The author suggests
a cup of rich, hot chocolate to accompany chunks of freshly-baked, warm
bread.

2 1/2 tsp. active
dry yeast
1/4 cup lukewarm water
1 tsp. plus 3/4 cup sugar
2 cups lukewarm milk
1 tsp. salt
2 tsp. ground cardamom
(from about 32 pods)
12 Tbs. (1 1/2 sticks) salted butter, melted
4 eggs, at room temperature, lightly beaten
7-8 cups unbleached white flour
1 egg white, lightly beaten until frothy
3 Tbs. sliced almonds
2 Tbs. coarsely crushed sugar cubes

In a cup, dissolve
yeast in lukewarm water with 1 tsp. sugar and set aside until bubbly,
about 10 minutes. In a large bowl, combine milk, 3/4 cup sugar, salt,
cardamom, melted butter, eggs, 4 cups flour, and the yeast mixture. Beat
well. Gradually add just enough flour to form a soft dough. Turn out onto
a floured board and knead until the dough is smooth and elastic, about
10 minutes. Place the dough in a large greased bowl, turning to grease
the top. Cover with a clean towel and let dough rise in a warm place until
doubled, 1 1/2 to 2 hours.

Punch down the dough
and let rise again until nearly doubled, about 1 hour. Divide the dough
into three pieces. Divide each piece into three balls of equal size. Roll
each ball out between your hands into a rope about 12 inches long. Braid
three ropes together, turning the ends under. Place the loaf on a lightly
greased baking sheet. Repeat with the remaining dough. Cover the loaves
and leave them to rise until slightly puffy, 20 to 30 minutes.

Preheat oven to 375ºF.
Brush the loaves with beaten egg white, then sprinkle with almonds and
sugar. Bake for 25 to 30 minutes, until nicely browned.

—The Winter
Vegetarian, by Darra Goldstein