2 1/2 c All-purpose flour 1 ts Salt
2 pk Active dry yeast 1 Egg
3/4 ts Ground cardamom 1 c Candied fruits; optional
1 1/4 c Milk 1 c Light raisins
1/2 c Sugar 2 1/2 c All-purpose flour
1/2 c Butter
In a large mixer bowl combine 2 1/2 cups all-purpose flour, yeast, and
cardamom. In a saucepan heat milk, sugar, butter, and salt just till
warm (115F) and the butter is almost melted; stir constantly. Add
heated milk mixture to flour mixture; add 1 egg. Beat at low speed
of electric mixer for 1/2 minute. Beat 3 minutes at high speed,
scraping sides of bowl constantly. Stir in 1 chopped mixed candied
fruits and peels (optional), raisins, and as much of the 2 1/2 cups
all-purpose flour as you can mix in with a spoon. Turn out onto a
lightly floured surface. Knead in enough of the remaining all-purpose
flour to make a moderately stiff dough that is smooth and elastic (6
to 8 minutes total). Shape dough into a ball. Place in a lightly
greased bowl; turn once to grease surface. Cover, let rise in a warm
place till double (about 1 1/2 hours). Punch dough down; divide dough
in half. Cover; let rest 10 minutes. Shape into 2 round loaves;
place on greased baking sheets. Flatten each slightly to a 6-inch
diameter. Cover; let rise till nearly double (45 to 60 minutes). Stir
together 1 slightly beaten egg yolk and 2 tablespoons water, brush
over loaves.
Bake in a 350F oven for 35 minutes or till done.
Cool on a wire rack. Makes 2 round loaves.
Yields
2 servings