This golden holiday loaf has a soft, tender texture and the perfect amount of cardamom flavor in every bite. Slices are especially good with a cream cheese spread or fresh honey butter.
—CARLA MILLER PASCO, WA
PREP: 40 MIN. + RISING • BAKE: 25 MIN. + COOLING • MAKES: 1 LOAF (18 SLICES)
1/2 cup sliced fresh carrots
2 packages (1/4 ounce each) active dry yeast
1 3/4 cups warm water (110° to 115°)
4 1/2 teaspoons cardamom pods (about 40)
3/4 cup sugar
1/3 cup canola oil
2 teaspoons salt
4 3/4 to 5 1/4 cups all-purpose flour
1 egg white
1 tablespoon water
2 teaspoons coarse sugar
1. Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until tender. Drain, reserving 1/4 cup water. Transfer carrots and reserved water to a small food processor; cover and process until smooth.
2. In a large bowl, dissolve yeast in warm water. Remove seeds from cardamom pods; coarsely crush seeds. Add the seeds, sugar, oil, salt, pureed carrots and 2 1/2 cups flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky).
3. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down; turn onto a lightly floured surface. Divide into thirds; shape each into a 25-in. rope. Place ropes on a greased baking sheet and braid; pinch ends together, forming a round loaf. Cover and let rise until doubled, about 30 minutes.
5. Preheat oven to 350°. Beat egg white and water; brush over loaf. Sprinkle with coarse sugar. Bake 25-35 minutes or until golden brown. Remove to a wire rack.