Swedish Cardamom Braid
From bernard clayton's complete book of breads, posted for zwt 3, scandinavia.
Steps
In a mixing bowl , measure 1 cup flour and add the dry ingredients.
Blend with a wooden spoon.
Pour in the hot water and stir with 25 strong strokes , or for 2 minutes with the mixer flat beater.
Cut the soft butter into several pieces and drop into the batterlike dough.
Add the egg , cardamom and raisins.
Stir in additional flour , 1 / 4 cup at a time , first with the spoon and then by hand , or with the beater and then the dough hook.
The dough will form a rough mass and clean the sides of the bowl.
Because of the large amount of butter , the dough will not be sticky.
It should be firm , but not stiff.
Turn the dough out onto a floured work surface.
With a strong push turn fold action , knead till the dough is smooth and elastic , about 8 minutes , or knead with the mixer under the dough hook for the same length of time.
Return the dough to the bowl.
Cover with plastic wrap and put aside at room temperature till the dough has doubled in volume , about 1 hour.
Punch dow.
Ingredients
flour, active dry yeast, sugar, salt, nonfat dry milk powder, hot water, butter, egg, cardamom, raisins, egg white