Recipe: Refrigerator Cardamom Bread (makes 2 braids, with eggs, almost no-knead)

Refrigerator Cardamom Bread (makes 2 braids, with eggs, almost no-knead)

"The bread is made with refrigerator dough, meaning the dough doesn't have to be kneaded and will develop while chilling."

2 packages active dry yeast
1 cup warm water (105-115 degrees F)
3 eggs
1/2 cup non-fat dry milk powder
1/2 cup granulated sugar
1 teaspoon freshly ground cardamom
1 teaspoon salt
4 1/2 to 5 cups flour, divided use
1/2 stick (1/4 cup) butter, softened
For the Glaze:
1 beaten egg
Sliced almonds and/or Swedish pearl sugar*

Dissolve the yeast in the warm water in a large bowl. Add the eggs, non-fat dry milk powder, granulated sugar, cardamom and salt; stir well. Add 2 1/4 cups of the flour; mix until smooth. Stir in the butter. Add 2 cups of the flour; mix until very smooth. Stir in the remaining 1/4 to 3/4 cup flour to make a stiff but sticky dough. Cover; refrigerate overnight or at least 8 hours.

TO SHAPE AND BAKE:
Knead dough until smooth, about 4 minutes. Divide chilled dough in half; divide each half into three sections. Shape each section into a 20-inch rope. Braid three ropes together to make each loaf.

Place two loaves on a greased baking sheet. Cover; let rise until puffy, 45 minutes-1 hour.

Heat oven to 350 degrees F.

Brush loaves with the beaten egg; sprinkle with almonds and/or pearl sugar.

Bake until golden, about 23-25 minutes.

*Swedish pearl sugar has large granules that don't lose their shape when baked.

Makes 2 loaves
From: Chicago Tribune, February 13, 2008
Adapted from source: Beatrice Ojakangas