Cardamom Bread - Rustic and Sweet.
(and possibly the best choice for french toast)
The Dry: 2 packages Active Dry yeast (about 1 1/2 Tbsp)
3 cups all purpose flour
1 cup white wheat flour
15-20 cardamom pods, seeds freshly ground
The Wet: 11/4 cups milk
1 cup butter, melted
1 cup white sugar
The Extras: 1 tsp kosher salt,
1 egg, beaten
Vanilla Sugar
The Dry; Mix flours, yeast, and cardamom in a mixing bowl.
The Wet; Heat milk and sugar in the microwave until sugar dissolves. Melt butter completely and combined with milk and sugar. this mixture should be warm but not hot.
Bring the wet and dry together and mix until a sticky dough forms. Switch to the kneading hook and set mixer to one click above low. The dough should stretch and start to climb the hook. After a minute if it still looks wet or sticky add flour, a tablespoon at a time, until it appears smooth and dull. Let the mixer run for about 3-5 minutes.
Move the dough to a buttered, cool bowl and cover with a tea towel. Give it a cold rest for about 2 - 3 hours. This rest can be done in the refrigerator. The dough should increase but it won’t double.
After the first rising turn the dough onto a lightly floured surface. Sprinkle with 1 tsp salt and knead the dough for a minute or so. Dived the dough into equal thirds and roll each to length 12-18 inch. Braid the lengths into long loaf and place a making sheet. Again cover lightly let it rest for another 1 - 2 hours at room temperature.
Glaze bread with the raw egg and sprinkle heavily with Vanilla Sugar. Place in a cold oven and set the temperature to 375 and bake for 30 minutes, (approximately.)
