CARDAMOM BRAID BREAD RECIPE: HOW TO MAKE IT
I came across this recipe in 1983 and have been making it for the holidays ever since. One year I gave away 20 loaves! —Rita Bergman, Olympia, Washington
Provided by Taste of Home
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 2 loaves (20 pieces each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine 2 cups flour, yeast, cardamom and salt. In a small saucepan, heat 1-1/2 cups milk, butter and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes. , Brush with remaining milk and sprinkle with sugar. Bake at 375° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 114 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 91mg sodium, CarbohydrateContent 19g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
GRANDS!™ CRESCENTS HAM AND EGG BREAKFAST BRAID RECIPE ...
This beautiful crescent braid is easier than it looks! A simple folding technique over eggs, ham and creamy cheese gives you an impressive-looking breakfast dish that is guaranteed to be the star of your brunch party.
Provided by Pillsbury Kitchens
Total Time 55 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
- In medium bowl, beat ham, bell pepper, 6 of the eggs and the pepper with whisk or fork until well mixed.
- In 10-inch nonstick skillet, melt butter over medium-high heat. Pour egg mixture in skillet; cook over medium-high heat 2 to 3 minutes or until eggs are thoroughly cooked but still moist. Stir in cream cheese. Cook 1 to 2 minutes longer, stirring occasionally, until cheese is melted.
- Meanwhile, unroll dough into 1 long rectangle onto cookie sheet. Press into 16x8-inch rectangle, firmly pressing perforations and seams to seal.
- Spoon egg mixture in 4-inch wide strip lengthwise down center of rectangle. Sprinkle with shredded cheese. With sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of egg mixture. Fold strips of dough up over egg mixture to meet in center; pinch to seal.
- In small bowl, beat remaining egg with whisk or fork; brush evenly onto dough. Sprinkle with poppy seed.
- Bake 25 to 30 minutes or until deep golden brown. Remove from cookie sheet; cut into crosswise slices. Serve warm.
Nutrition Facts : Calories 390 , CarbohydrateContent 20 g, CholesterolContent 210 mg, FatContent 3 , FiberContent 0 g, ProteinContent 18 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 940 mg, SugarContent 5 g, TransFatContent 0 g
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