HomeBreads, Rolls & PastriesBread RecipesLoaf
Cardamom Braid Bread
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
HomeBreads, Rolls & PastriesBread RecipesLoaf
Reviews
This is terrific sweet bread. I did use a full two teaspoons of cardamom. And I turned the pan halfway through cooking time to make sure the loaves got the same finish. Twenty-two minutes was the sweet spot on baking time. This will make fabulous french toast, the little that remains!
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