Method

Soften yeast in warm water. In a large bowl, combine scalded milk, 1 cup butter, sugar and salt. Cool to lukewarm. Stir cardamom into 2 cups of flour and add to milk mixture along with softened yeast and eggs. Stir until smooth. Add raisins, mixed fruit, and enough flour to make a soft dough. Turn out onto a lightly floured board and knead about 8 minutes. Please in oiled bowl, turning to oil top of bread and cover with damp towel. Let rise until doubled in size, about 2= hours. Punch down, let rest 10 minutes, then divide into 6 equal parts and roll each into a rectangle approximately 9"x12" (roll a little larger if you are using the larger pan), spread with softened butter (reserving about 5-7 teaspoons for later use) and sprinkle with cinnamon and sugar. Roll up tightly and shape into loaves. Place loaves in greased loaf pans and brush tops with egg white. Let rise until double. Bake at 3750 until done, about 30 minutes. Turn onto cooling rack and brush the top of each with butter, sprinkle with sugar if desired. Cool completely before wrapping in foil or plastic wrap. Can be stored in freezer. Best served warm with soft butter.

Notes: Dried cranberries can be substituted for raisins or for the mixed fruit. If you cannot serve it still warm from the oven, it is best toasted lightly to bring up aroma of cinnamon.

Number of Servings: 48

Submitted by: BagelBaker ( See all of BagelBaker Recipes )

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