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Jenny's Cardamom Bread Recipe

Cardamom bread is a delicious sweet taasting cardamom-spiced bread made in a braided style in an oblong pan. Scandinavians often serve cardamom bread with coffee.

List of Ingrediants

  •  2 Packages Red Star Active Dry Yeast
  • 1/4 Cup Warm Water with 2 Tsp Sugar (heat to 105 Degrees)
  • 2 Cups Half And Half (Heat To Scald And Cool)
  • 1 Cup Sugar
  • 1 Tsp Salt
  • 3 Eggs, Slightly Beaten
  • 2 Heaping Tsps of Crushed Cardamom
  • 1 Stick Butter (Melted And Cooled)
  • 7 to 8 Cups Flour (Sifted)
  • 1 Egg Beaten With 2 Tbs Milk mixed in
  • Pearl Sugar Or Raw Sugar Crystals

Preparation Instructions

  1. Proof the yeast by dissolving the yeast in the warm sugar water and let stand for 5 minutes until the yeast bubbles.
  2. In a large bowl, combine the yeast mixture, the cooled half-and-half, sugar, salt, cardamom, eggs and 4 cups of the flour.  Beat until smooth.  Add the melted butter.
  3. Gradually stir in enough of the remaining flour to make stiff dough.  Turn out onto a floured board and cover and let stand for 15 minutes to let the dough relax.
  4. Knead the dough, adding small amounts of flour until the dough loses its “stickiness” and is smooth and elastic.
  5. Place the dough in a greased bowl, turning to grease all sides.  Cover the bowl and let dough rise in a warm place until doubled in bulk.  Punch dough down.  Turn the dough out onto the board and divide into 3 or 4 parts.  Divide each part into three portions.  Roll each portion into a rope.
  6. Braid three ropes together to make a loaf.  Pinch the ends together.  Place on a lightly greased baking sheet and repeat with the remaining portions of dough. 
    1. Let rise in a warm place (covering the loaves) until almost double in size. 
    2. Brush the tops of the loaves with the egg/milk mixture and sprinkle with the pearl or raw sugar crystals. 
    3. Bake at 350 degrees for 10 minutes, reduce heat to 325 and continue baking until lightly browned.  Do not over bake.
  7. Cool and enjoy!

From the Gjenvick-Gjønvik Archives © Larry & Deann Gjenvick

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