Cardamom Bread

Author

Unknown

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Recipe

Measurements	Ingredients
Two & $\frac{1}{2}$ to Three Cups	Milk
$\frac{1}{2}$ Cup	Warm Water
Two Cakes (or packets)	Yeast
Two Teaspoons	Salt
One Large Cup (approx. 1 - 1 $\frac{1}{4}$ cups)	Sugar
$\frac{1}{4}$ Cup	Melted Butter (plus a little more - “a mor” written)
Three Heaping Tablespoons	Ground Cardamom
One & $\frac{1}{2}$ Cups	Raisins
Six Cups	Sifted Flour

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Instructions

1. Scald two and a half to three cups of milk, then let it cool.
2. In a separate bowl, dissolve two cakes (or packets) of yeast in one half cup of warm water. (The card notes: “if doesn’t bubble in 5 min use more yeast”).
3. When the yeast starts to bubble, add it to the cooled scalded milk.
4. Add two teaspoons of salt, one large cup of sugar (approximately 1 to 1 1/4 cups), one fourth cup plus a little more of melted butter, three heaping tablespoons of ground cardamom, and one and a half cups of raisins.
5. Beat well.
6. Add six cups of sifted flour.
7. Knead the dough until it’s not sticky (“kneed till its not sticky”).
8. Place the dough in a buttered warm bowl, cover with a cloth, and let it rise for 3 hours.
9. Punch down the dough. Place it in two (or separate into three) greased loaf tins.
10. Let rise again for 1 hour.
11. Bake at 400°F for 15 minutes.
12. Reduce oven temperature to 350°F and bake for an additional 45 minutes, or until the bread is golden brown and sounds hollow when tapped.

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