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Recipes Personalized Private Yoga Instruction Catherine Tingey Private Yoga Cardamom Braid Bread

Published on March 6th, 2024 | by Catherine Tingey

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Cardamom Braid Bread

Cardamom Braid Bread

Personalized Private Yoga Instruction Catherine Tingey Private Yoga Cardamom Braid BreadWhen I was a teenager going through my ‘spiritual’ phase, I would drink tea and eat this bread while reading The Wandering Taoist.

I’d been introduced to the book in a class called Mystical Literature, taught by Ira Rabois at the Alternative Community School (ACS), and I’d found the bread while wandering the aisles at Greenstar Food Co-op.

Years later, I began to research this magical bread I had such fond memories of.

I discovered it is a Finnish coffee bread called Pulla, and is quite easy to make, even for a non-baker like me. Like many Nordic baked goods, it features cardamom–one of my all time favorite spices–so if you like cardamom, you will love this!

Pillowy like challah and lightly sweetened, it will fill your home with an enchantingly exotic fragrance.

I love starting a cold day with a slice of this and a strong milky cup of Russian Caravan.

Cardamom Braid Bread (makes 1 braid)

INGREDIENTS

  • 3 1/2 – 4 1/2 C organic all purpose flour (I used King Arthur)

  • 3 eggs (2 for bread, 1 for egg wash)

  • 1/3 C sugar

  • 2 1/4 TSP active dry yeast (1 package)

  • 3/4 C milk

  • 1/4 C water

  • 1/4 C melted butter, cooled to room temperature

  • 6 TSP freshly ground cardamom

  • 1 TSP coarse salt or 3/4 TSP fine salt

GARNISH:

  • Sliced almonds

  • Coarse sugar or pearl sugar

Personalized Private Yoga Instruction Catherine Tingey Private Yoga Cardamom Braid Bread

DIRECTIONS

In small bowl, combine milk and water at 100F and add yeast. Let sit for 5 minutes or until puffy.

In large bowl, combine 2 C flour, 2 eggs, salt, sugar, cardamom and cooled butter. Add yeast/water/milk mixture.

Mix with rubber spatula by hand until combined – it will be wet. Add another 1.5-2 C flour and continue mixing until dough ball forms. You may have to scrape sides to get all flour incorporated. Use just enough flour so the dough does not stick to sides or your hands.

Form a ball and proof in same bowl in 80F oven or warm spot – about 90 minutes, or until doubled in size.

Knock back the dough ball, folding it unto itself a few times and remove to clean surface.

Cut into thirds and roll into 3 strands on cool surface (you shouldn’t need flour if you have cool hands)—each strand about 19-20” long.

Braid on parchment lined tray and return to oven to proof for another 30-45 min, or until doubled.

Brush with egg wash; sprinkle sliced almonds and coarse sugar.

Bake at 375F for 15-20 minutes, watching closely if top needs to be covered to prevent burning

Enjoy with a strong cup of coffee, tea or chai!

 

Adapted from Curious Cuisiniere

 

 

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Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 31 years and teaching privately for 11 years.


About the Author

Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 31 years and teaching privately for 11 years.



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