By pattikay in L.A. on June 14, 2007
Photo by Luschka
Photo by Luschka
"From Bernard Clayton's Complete Book of Breads, posted for ZWT 3, Scandinavia."
Serving Size: 1 (911 g)
Servings Per Recipe: 1
"My DH and I would rate this much higher than 5 if we could. We loved the combination of the raisins and the cardamom. So delicious we ate the loaf morning, noon and night! I guess the key is for me to make some more :) Thank you for posting this Patti! Perfection all the way around!"
"I'd never have thought of putting cardamom in a bread before! In the end I only used 1/2 cup butter which still seemed to work fine. I also made it in a loaf tin rather than plaiting it. I had to go out during the day so it had hours to rise and it got huge!"
"This bread is so delicious! The cardamom makes it smell wonderful too. Be sure to let it rise long enough; I wasn't patient enough and my loaf turned out a bit too dense. It was still great bread though. I love this authentic recipe!"
"Yummy and buttery! This was wonderful. Not too much cardamom, too. Instead of brushing the outside with egg white, I brushed with butter and sugar when it came out. The crust was flaky and the middle was soft goodness. I let it do the 2nd rise in the fridge overnight. Thanks, pattikay!"
"5 stars for ease, instructions and texture. It is very light inside with a nice slightly crunchy outside crust. Personally, I would like a little more cardamom - but that's me - there is nothing wrong with the recipe as is. My friends mother made a similar loaf however, she added candied orange peel as well as the raisins. Thanks pattikay for a lovely loaf that turned out super good"
"An exquisite bread this! Really enjoyed the taste! We had it with fish and salad and it was the perfect compliment, sweet, yet not like a pudding... just delicious. This will go in my favorites cookbook! Thanks Pattikay!P.S. I didn't put enough yeast in, so it didn't rise very much, but it was still delicious!"