Cardamom Bread

Ingredients:

2	cups whole milk, scalded
½	cup unsalted butter
2	teaspoons active dry yeast
¼	cup warm water
1	teaspoon sugar
2	eggs, beaten
1	cup sugar
1	teaspoon salt
1½	teaspoons cardamom
6	to 7 cups all-purpose flour

Melt the butter into the scalded milk. Stir the yeast and teaspoon of sugar into the water to proof. Beat together the eggs, cup of sugar, and salt. Stir the cooled milk into the egg mixture. Add the yeast and cardamom. Gradually stir in 6 cups of flour, adding more as necessary. Knead dough for a few minutes, transfer to a greased bowl, cover, let rise until doubled.

Turn out onto a lightly-floured surface, and knead lightly. Divide dough in six equal portions. Roll and stretch each piece into strands about 15‑inches long. Braid 3 pieces together to make 2 loaves, pinching and tucking ends underneath. Place on parchment-lined baking sheets. Cover with a damp tea towel, or oil a sheet plastic wrap to cover. Let rise.

Pre-heat oven to 350° F. Bake loaves for 20 to 25 minutes until browned. Before done, brush loaves with ¼ cup sugar mixed with water. Finish baking. Remove from oven, brush again, and sprinkle with coarse sugar.