Olga Bay Cardamom Bread

Let's Cook

1. Step 1.

   In a small bowl, dissolve 2 tablespoons active dry yeast and 1 tablespoon of the sugar in ½ cup warm water. Let stand until foamy, about 5 to 10 minutes.

2. Step 2.

   In a small saucepan over medium heat, melt 1½ cups (3 sticks) unsalted butter. Add 2¼ cups whole milk and warm through, but do not boil.

3. Step 3.

   In a large bowl, whisk together 4 large eggs and the remaining 1¼ cups sugar until light and fluffy, about 2 minutes.

4. Step 4.

   Add the warm milk mixture, yeast mixture, 2 tablespoons ground cardamom, and 1 tablespoon kosher salt to the egg mixture. Stir to combine.

5. Step 5.

   Gradually stir in 9 to 10 cups all-purpose flour, starting with 9 cups, until the dough becomes stiff and pulls away from the sides of the bowl.

6. Step 6.

   Turn the dough out onto a lightly floured surface. Knead, adding more flour as needed, until the dough is smooth, firm, and no longer sticky, about 8 to 10 minutes.

7. Step 7.

   Place the dough in a greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place until doubled in size, 50 to 60 minutes.

8. Step 8.

   Preheat the oven to 350°F. Grease a large baking sheet.

9. Step 9.

   Punch down the dough and divide it into 2 equal portions. Divide each portion into 3 equal pieces. Roll each piece into a long rope about 12 inches long.

10. Step 10.

    Braid 3 ropes together for each loaf, pinching the ends to seal. Place both braided loaves on the prepared baking sheet, leaving space between them.

11. Step 11.

    Bake for 20 to 25 minutes, until the loaves are golden brown and sound hollow when tapped on the bottom.

12. Step 12.

    Remove the loaves from the oven and immediately brush with ⅓ cup melted unsalted butter. Transfer to a wire rack to cool completely before slicing.