This bread is commonly made during the Christmas season but can be enjoyed anytime of the year. It smells delicious as it's kneading and baking and it makes wonderful French toast. It is made using the dough cycle of your bread machine.

Darcy

Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
2 hrs
total:
2 hrs 45 mins
Servings:
12
Yield:
1 - 1 1/2 pound loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place ingredients into the pan of your bread machine in the order recommended by the manufacturer. Select the Dough cycle and press Start.

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  • When the bread machine indicates that the cycle has ended, remove the dough, and knead slightly. Form into a loaf shape, and place into a greased 9x5 inch bread pan. Cover, and let rise in a warm place until doubled in size, about 45 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Uncover the loaf, and brush the top with water. Bake for 40 to 45 minutes in the preheated oven, or until nicely browned, and the loaf makes a hollow sound when tapped on the bottom. Allow to cool for 10 minutes before removing from the pan. Cool for about 1 hour before slicing.

Nutrition Facts

161 calories; protein 5.3g; carbohydrates 32.1g; fat 1.2g; cholesterol 16.3mg; sodium 59.9mg. Full Nutrition
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Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/20/2008
I'm giving this recipe 4 stars as it is. With these changes I'd say it's 5 stars. I've made this bread 5 times now. It does need more cardamom 1 tsp works well. I also use less flour about 2 3/4 cup. And I use 1 tsp of salt. I learned that the hard way. The first few times I made it it would fall in the middle then I researched bread making and I learned that the salt keeps it from falling in the middle. Now I love making this bread and giving it as gifts it's really delicious. Read More
(107)

Most helpful critical review

Rating: 3 stars
11/09/2004
I made this using my KitchenAid mixer and found that I'd made a mistake dumping in all the flour called for it could have used maybe as much as half a cup less. It was way too stiff and the resulting loaf wasn't as light as I prefer. I made some deep slashes in the dough before proofing in the pan and after baking brushed all over with butter. It was a very pretty bread and the flavor was simple; mildly sweet. But the cardamom didn't show thru like I'd hoped. Read More
(27)
47 Ratings
  • 5 star values: 31
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/20/2008
I'm giving this recipe 4 stars as it is. With these changes I'd say it's 5 stars. I've made this bread 5 times now. It does need more cardamom 1 tsp works well. I also use less flour about 2 3/4 cup. And I use 1 tsp of salt. I learned that the hard way. The first few times I made it it would fall in the middle then I researched bread making and I learned that the salt keeps it from falling in the middle. Now I love making this bread and giving it as gifts it's really delicious. Read More
(107)
Rating: 5 stars
02/10/2006
This bread is wonderful. I tripled the amount of cardamom and used 1/2 cup less flour than called for. This bread is aromatic, tasty, and perfectly risen. I baked it in the bread machine, and it is a beautiful loaf. It has a nice, crunchy crust. Read More
(63)
Rating: 5 stars
03/09/2008
Also good kept in the bread machine the whole time, under 1.5 lb, light crust setting. Yum! Read More
(45)
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Rating: 3 stars
11/09/2004
I made this using my KitchenAid mixer and found that I'd made a mistake dumping in all the flour called for it could have used maybe as much as half a cup less. It was way too stiff and the resulting loaf wasn't as light as I prefer. I made some deep slashes in the dough before proofing in the pan and after baking brushed all over with butter. It was a very pretty bread and the flavor was simple; mildly sweet. But the cardamom didn't show thru like I'd hoped. Read More
(27)
Rating: 5 stars
12/11/2008
Excellent light moist texture. I made 12 rolls. On the advice of several reviewers here I doubled the cardamom and I feel it was a mistake to do so. That much cardamom gave it a medicinal taste. Perhaps it was because the bottle of cardamom was brand new so it was more potent - don't know for sure. Shame on me - I should have followed the recipe as written the first time since I believe that subtlety works so much better in bread products than in-your-face spice does. As written this recipe is most likely just about perfect. Read More
(18)
Rating: 4 stars
10/10/2004
I made 12 rolls and baked them for 22 minutes in a 350 oven. I could have taken them out at 20 minutes. They got a bit too brown. These were crusty on the outside which is good but I thought they could use a little bit more salt. Read More
(15)
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Rating: 4 stars
01/31/2005
Worked out pretty well. Maybe needed a tad less flour. I added a full tsp cardamom and probably could have even gone stronger. Mildly sweet and good with carrot and leek soup. Read More
(14)
Rating: 5 stars
04/16/2007
I used 2 tsp. freshly ground cardamon seeds which gave it a nice aromatic but not overwhelming flavor - very good texture and taste. Read More
(13)
Rating: 5 stars
12/26/2005
Made this Bread several times and have gifted some loaves. Everyone says it is excellant. Read More
(12)
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