Grandma’s Cardamom Bread (Bohemian Braided Bread)

Grandma's Cardamom Bread (Bohemian Braided Bread)

Sometimes you revisit the past to move forward in the present, only to discover the past has changed. (!)

This post was originally entitled “My First Guest Post” and it was linked to a blog that apparently no longer exists.  (No worries.  I totally understand… “stuff happens.”)  Following are excerpts from the original post, along with Grandma’s Cardamom Bread recipe.

One of the things I love about blogging is that it’s like having the world’s cookbook at your fingertips.  You can find a recipe for anything, anytime, anywhere!

Coincidentally (or not), cardamom isn’t so easy to find, especially in the middle of Oklahoma.  After I finally located some, I promptly made a batch of Kheer that I’d been wanting to try…

As well as my Grandma’s Cardamom Bread (Bohemian Braided Bread) — a recipe from my past, in more ways than one!

Grandma’s Cardamom Bread (Bohemian Braided Bread)

1/4 c. warm water

1 pkg. yeast

1/2 c. milk, scalded & cooled

6 Tbsp. sugar

1/2 tsp. salt

1 egg, beaten

1/4 c. butter, softened

2-1/2 to 3 c. flour (more or less), divided

1 tsp. cardamom

1/4 tsp. nutmeg

1/4 tsp. mace

1/2 c. raisins (I use regular & golden raisins)

Powdered sugar icing

Maraschino cherries & whole blanched almonds, for garnish

Dissolve yeast in warm water; let stand until foamy.

Combine milk, sugar, and salt.  Stir in yeast mixture.

Add egg and butter; mix well with a wooden spoon.

Add enough flour (in two additions) to form a soft dough.  Use only enough flour as needed and “don’t be afraid of a sticky dough,” per Grandma.

Turn dough out onto a lightly floured surface; knead until it springs back and forms a smooth ball.

Place dough in a buttered bowl, then turn “buttered side up.”  Cover with a damp towel and let rise in a warm place until doubled; punch down.

Allow to rise until doubled a second time; punch down again.

Sprinkle dough with mace, cardamom and raisins; knead in until combined.

Divide dough into 4 equal parts.  Shape 3 parts into 14″ long ropes and place them on a lightly greased baking sheet.  Braid loosely to form one large braid; pinch ends to seal.

Divide remaining dough into 3 parts; shape into 12″ long ropes.  Braid them and place smaller braid on top of larger one; pinch ends together.  Cover; let rise in a warm place until double.

Preheat oven to 350° F.  Bake 40 to 60 minutes until golden and “hollow sounding” when thumped.  Transfer from baking sheet to a wire rack.

Drizzle powdered sugar icing over the loaf while it’s warm; garnish with maraschino cherries and whole blanched almonds.

Cool completely before slicing.

Grandma's Cardamom Bread

Enjoying the flavor of friendship — past and present,

~ Kim