Recipe -03.
Finnish Pulla (Cardamom Bread)

4 1/2 - 5 cups all-purpose flour
2 packages active dry yeast
1/2 cup nonfat dry milk
1/2 teaspoon crushed cardamom seed
            or 1/2 teaspoon ground cardamom
1 cup water
1/2 cup sugar
1/2 cup butter or margarine
1/2 teaspoon salt
3 eggs
1 beaten egg
Sugar
Sliced almonds


In a large bowl combine 2 cups of the flour, yeast, nonfat dry milk, and cardamom. In a saucepan heat water, sugar, butter or margarine, and salt to 120 - 130 degrees.  Add to flour mixture. Add the 3 eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a spoon, stir in enough remaining flour to make a moderately soft dough that pulls away from the sides of the bowl. Cover and refrigerate for 2 - 48 hours.

Divide chilled dough into thirds. On a floured surface, shape into three 22-inch-long strands and braid. Place on a greased baking sheet and form into a wreath. Pinch ends of wreath together to seal. Let rise in a warm place till nearly double (about 1 hour). Brush wreath with the 1 beaten egg and sprinkle with sugar and almonds. Bake in a 350 degree oven for 25-30 minutes or till golden.


Note: This is my favorite "Home-Made-Bread" recipe because I hate to knead bread on a floured surface. I usually end up with flour all over the floor, and me, and you get the idea. I'm also too stupid to "braid", so I don't divide the dough, I just form the whole thing into a long-oval shape right on the greased baking sheet, thus not having to look like I rolled in a pile of flour and my kitchen doesn't require a vacuuming before guests arrive. The only thing is, if you don't make the braid and form the dough into a wreath, make sure your "shape" isn't too "high", press the dough down pretty flat on the baking sheet. If the dough is too thick in the middle, it will get too brown before the middle is done baking. This dough doubles itself twice, once while raising, and then while baking. Also, cardamom can be expensive, lots of times I use cinnamon instead, or you can use dill or some other seasoning, on none at all, with or without the sprinkled sugar & almonds.

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