'Mom's The Word

Cardamom. I don't know what it is about this little green jewel of spice. Recently I have been finding as many ways as possible to get this into my cooking (and subsequently my tummy). I'm sure it's exhaustive but I've not quite reached that point yet. Today, no less, a friend of mine brought me some cardamom scented rice pudding. It does not have to be confined to the realms of dairy (NB wonderful things happen if you do decide to match it with dairy, particularly white chocolate) as this little number demonstrates:


Norwegian Cardamom Bread

By beautiful mother is a Norwegian expat, so this one is for Mother dear - who is the reason that everyone in my family is a little too excited by food. This is probably best made on a rainy afternoon when you have time to spare and other bits to do as there is a lot of resting time.


2 eggs
7 tbsp whole milk
3 tbsp vegetable oil
5 tbsp honey
1.5 tsp salt
seeds of 10 cardamom pods finely ground
400 g bread flour (15 oz)
1 tbsp yeast
3 handfuls of chopped dried apricots
6 tbsp sultanas
6 tbsp slivered almonds

egg wash:
1 egg beaten
granulated sugar to sprinkle over the top

• Sift the flour, cardamom and salt into a large mixing bowl, creating a well in the middle. Warm the milk and stir in the yeast. Crack the eggs into the well and add the oil, milk mixture and honey and begin to mix with the dry ingredients. Add the nuts and dried fruit half way through as the dough starts to come together and mix well until it has come into a dough.
• Turn out onto a floured surface and knead well for fifteen minutes. Cover with either a damp, CLEAN tea towel or greased cling film and leave in a warm place to rise for an hour and a half.
• When dough is ready punch down lightly on a floured surface and let it rest for a few minutes. Cut into three equal parts and roll out into a rope about 15 inches long.
• Lay the three pieces on a non-stick or lightly buttered surface. Beginning at one end, pinch the ends together and braid the three ropes. Use the egg wash where the ropes cross each other to ensure they stick and pinch the ends together.
• Cover and let rise for another 45 to 60 minutes.
  
• Preheat the oven to 190 C/375 F. Use the rest of the egg wash to cover the top and sprinkle some granulated sugar over the top.
• Place in a preheated oven and bake until the top is golden brown, 30 to 40 minutes.
• Place on a cooling rack and if your fingers can take it, rip off the end, cover it in some unsalted butter and enjoy!

This is sort of like a tea cake or hot cross bun in terms of a spiced, sweet bread. It takes on new life when toasted and eaten with marmalade.