Figgy Cardamom Bread
This delightful cardamom bread is a comforting treat, perfect for any time of day. The aroma of freshly baked bread filled with warm spices will fill your kitchen, inviting everyone to gather 'round for a slice. The soft, flavorful dough is speckled with sweet dried figs, adding a lovely texture and taste. This recipe yields a beautiful braided loaf that is sure to impress your family and friends. A sprinkle of sugar on top adds a touch of sweetness to every bite. Enjoy a slice with a cup of tea or coffee for a cozy moment of pure joy.
— Constant Cookbook
Ingredients
- 1 cup milk, warmed (110°F)
- 1 package (2 1/4 tsp.) active dry yeast
- 1/3 cup sugar, plus more for sprinkling
- 3 1/2 cups all-purpose flour
- 1 tsp. kosher salt
- 1 tsp. ground cardamom
- 3 eggs
- 6 Tbs. (3/4 stick) unsalted butter, at room temperature, cut into chunks
- 1 1/2 cups quartered dried figs
Instructions
- In the bowl of an electric mixer, stir together the milk, yeast and the 1/3 cup sugar. Let stand until foamy, about 10 minutes.
- In another bowl, whisk together the flour, salt and cardamom. Add the flour mixture and 2 of the eggs to the yeast mixture. Attach the dough hook and knead the dough on medium-low speed until it starts to look shaggy. While continuing to knead, add the butter. Knead until the dough is fairly smooth, about 10 minutes. Dump the dough onto a floured work surface and flatten into a disk. Scatter the figs over the dough and gather it into a ball. Knead the dough gently to incorporate the figs. Gather the dough into a ball, transfer to an oiled bowl, cover with plastic wrap and let rise in a warm, draft-free spot until doubled in volume, about 1 hour.
- Line a baking sheet with parchment paper. Dump the dough onto the lightly floured work surface and divide it into 3 equal pieces. Roll each piece into a rope about 16 inches long. Lay the ropes next to each other, touching, on the work surface. Braid the ropes together, tucking the ends underneath the braid. Place on the prepared pan, cover loosely with a kitchen towel and let rise until puffy, about 45 minutes.
- Preheat an oven to 350°F.
- In a small bowl, beat the remaining egg with a little water. Brush the dough gently with the egg mixture, then sprinkle generously with sugar. Bake until golden brown, about 35 minutes. Transfer to a wire rack and let cool completely before slicing. Makes 1 large loaf.
- <b>Baker&rsquo;s note:</b> For a more traditional cardamom bread, omit the figs and top the bread with sliced almonds or toasted walnuts just before baking, then drizzle with a vanilla glaze after the bread cools for a bit. To make the glaze, in a small bowl, stir together 1/2 cup confectioners&rsquo; sugar, 1 tsp. vanilla extract and 1 tsp. milk until smooth. You can also top the loaf with coarse sugar before baking.
- Adapted from Williams-Sonoma <i>Home Baked Comfort</i>, by Kim Laidlaw (Weldon Owen, 2011).
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