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Cardamom Bread Fast2eat

Cardamom Bread Fast2eat
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Cardamom Bread is a sweet and rich bread spiced with a magic ingredient.

Cardamom is the distinctive ingredient in this recipe. This secret magic ingredient is a winner and makes the recipe memorable and irresistibly tasty.

You may not have that spice in your kitchen now, but after you try this bread, you’ll never be without it again. After I tried a store-bought toast with cardamon, I started looking for it to make my own bread using cardamon. I haven’t found the powder, so I bought the pod. But if you find the powder, it will be much easy to make this bread.

What is cardamom?

They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds.

Cardamom has a strong, sweet, unique taste, with an intensely pungent flavour and aromatic, resinous fragrance that’s difficult to describe. Its taste is a bit exotic.

Green cardamom is one of the most expensive spices by weight, but little is needed to impart flavour. It is best stored in the pod, as exposed or ground seeds quickly lose their flavour. Grinding the pods and seeds together lowers both the quality and the price.

The powder looks like a pale-coloured cinnamon powder, but the taste is different.

What can I substitute for cardamom?

You could leave it out or substitute cinnamon. And it will probably be delicious. But I promise, if you try the cardamom, people will rave. They will ask you about that mysterious flavour. More than likely, they will come back for another slice. It is that good!


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Cardamom Bread Fast2eat
Prep Time: 5 minutes
Cook Time: 3 hours 27 minutes
Waiting time: 15 minutes
Total Time: 3 hours 47 minutes
Cardamom bread is considered a traditional food among the Nordic countries, in particular Sweden, Norway, and Finland. They are eaten along with coffee or tea. Cardamom is the distinctive ingredient in this recipe and makes the recipe memorable and irresistibly tasty.
Servings: 16 slices
Author: Susana Macedo

Ingredients

  • 3/4 cups Milk - 75°– 85°F / 24°– 30°C - or 3/4 cup water + 2 1/4 tbsp dry milk
  • 1 Egg
  • 1/4 cup Butter -

    room temperature or Margarine

  • 3 cups Bread flour
  • 1/4 cup Sugar
  • 1/2 tsp Salt
  • 3/4 tsp Cardamom - seeds or powder
  • 2 1/4 tsp Active Dry Yeast

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Select the “Sweet” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer, set Light or Dark) and loaf size (1.5LB) and press the Start button.
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use a Bread Slicer with an Electric Knife.

Video

Notes

 
It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the dough ball.
The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan, KEEP it locked in the machine. Do NOT turn off the bread maker to adjust the dough.

Weather can affect your ingredients
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

You may also make this bread without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven.
Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

How can you tell if the bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.

Also check:


* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf

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Course : Appetizers & Starters, Breakfast & Brunch
Cuisine : American, Brazilian, Canadian
Keyword : Bake bread, Basic, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Cardamom Bread, cardamom bread machine recipe, cardamom bread recipe, Easy, estonian cardamom bread, Fast, finnish cardamom bread recipe, Homemade bread, Milk Bread, norwegian cardamom bread, Quick, Recipe, Swedish Cardamom Bread, Sweet Cycle

Nutrition

Calories: 146kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 111mg | Potassium: 63mg | Fiber: 1g | Sugar: 4g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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