Cardamon Easter Bread

Recipe Ingredients

2 teaspoons	10ml	Dry yeast
5 oz	142g	Warm water - (110 degrees)
1/3 cup	65g / 2.3oz	Granulated sugar - plus
1 tablespoon	15ml	Granulated sugar
2/3 cup	157ml	Warm milk
4		Eggs - room temperature
5 tablespoons	75ml	Butter - room temperature
3 tablespoons	45ml	Vegetable oil
2 teaspoons	10ml	Kosher salt
6 1/2 cups	406g / 14oz	Unbleached all-purpose flour
1 tablespoon	15ml	Ground cardamon
		(roast whole pods, grind and pass through
		A sieve)
1 cup	160g / 5.6oz	Golden raisins
6		Eggs - uncooked, but
		Colored with bright dyes
		Glaze
1 cup	198g / 7oz	Powdered sugar
2 tablespoons	30ml	Milk

Recipe Instructions

Mix yeast and warm water. Set aside. Whisk sugar, warm milk, eggs, soft butter, and oil together in a large mixing bowl. Set aside. Put flour, salt and ground cardamon in a bowl of a stand-alone mixer, stir to combine. Pour yeast mixture and egg mixture into dry ingredients. Mix on first speed until dough comes together, scraping bowl often. Mix on speed 2 for a few minutes until dough smooths out. It will still be very gloppy.

Place raisins on top of dough and allow the dough to rest for 20 minutes. (This is the autolyse.)

After autolyse, knead in raisins and bring together until smooth (2 to 3 minutes on 2nd speed).

Let dough rise 1 1/2 hours, then chill for 1 to 2 hours.

Divide dough into 6 equal pieces, make ropes; twist together and form a ring, leaving an opening in the middle. Place round loaves on parchment-lined baking sheets. Let shaped loaves rise until almost double in volume, then press in two colored, uncooked eggs. Brush dough with egg white wash around the eggs.

Preheat oven to 400 degrees.

Place pans of bread into oven then mist with water from a "plant mister" 8 to 10 times. Bake for 10 minutes, then reduce temperature to 350 degrees. Bake for an additional 15 to 20 minutes or until golden brown. The loaves should be rotated to different racks in the oven half way through baking. Cool loaves on wire racks.

In a small bowl whisk together powdered sugar and milk. When the loaves are cool drizzle with glaze.

This recipe yields 3 loaves.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Amy Scherber - From the TV FOOD NETWORK - (Show # CL-8848 broadcast 03-25-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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