- 1 1/2 cups milk
- 1 ounce active dry yeast
- 2 tablespoons butter, melted
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon ground cardamom
- 4 cups flour
- 1 egg, lightly beaten
In a small saucepan, heat milk to lukewarm. Place yeast in a large bowl. Pour milk over and let rest 10 minutes. Whisk in butter.
Add sugar, salt and cardamom to bowl and whisk until combined. Add flour and stir until the dough pulls away from the sides of the bowl, forming a ball.
On a lightly floured surface, knead bread until smooth and elastic, five to ten minutes minutes. Cover with a kitchen towel and leave in a warm place until doubled in volume, about 1 hour.
Punch dough to release air. Knead dough for five minutes. If making a plain loaf, shape dough into a round ball. Place loaf on a baking sheet lined with parchment paper. Cover with a dish towel and let rise for 30 minutes.
Preheat oven to 400°F. Brush the top of the loaf with the egg wash. Bake loaf until golden and sounds hollow when you tap the bottom, about 25 minutes.