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Bread Machine Cardamom Bread
SUBMITTED BY:
Darcy
PHOTO BY:
pomplemousse
"This bread is commonly made during the Christmas season but can be enjoyed anytime of the year. It smells delicious as it's kneading and baking and it makes wonderful French toast. It is made using the dough cycle of your bread machine."
RECIPE RATING:
Read Reviews
(13)
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PREP TIME
10 Min
COOK TIME
35 Min
READY IN
2 Hrs 45 Min
Original recipe yield 1 - 1 1/2 pound loaf
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup milk
1 egg
1/4 cup honey
1/4 cup unsweetened applesauce
1/4 teaspoon salt
3 cups bread flour
1/2 teaspoon ground cardamom
2 teaspoons active dry yeast
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DIRECTIONS
Place ingredients into the pan of your bread machine in the order recommended by the manufacturer. Select the Dough cycle and press Start.
When the bread machine indicates that the cycle has ended, remove the dough, and knead slightly. Form into a loaf shape, and place into a greased 9x5 inch bread pan. Cover, and let rise in a warm place until doubled in size, about 45 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Uncover the loaf, and brush the top with water. Bake for 40 to 45 minutes in the preheated oven, or until nicely browned, and the loaf makes a hollow sound when tapped on the bottom. Allow to cool for 10 minutes before removing from the pan. Cool for about 1 hour before slicing.
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REVIEWS
Reviewed on Nov. 9, 2004 by
DARLA C.
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DARLA C.
Nov. 9, 2004
I made this using my KitchenAid mixer, and found that I'd made a mistake dumping in all the flour called for, it could have used maybe as much as half a cup less. It was way too stiff, and the resulting loaf wasn't as light as I prefer. I made some deep slashes in the dough before proofing in the pan, and after baking, brushed all over with butter. It was a very pretty bread, and the flavor was simple; mildly sweet. But the cardamom didn't show thru like I'd hoped.
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14 users found this review helpful
I made this using my KitchenAid mixer, and found that I'd made a mistake dumping in all the...
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Reviewed on Feb. 10, 2006 by borges
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borges
Feb. 10, 2006
This bread is wonderful. I tripled the amount of cardamom and used 1/2 cup less flour than called for. This bread is aromatic, tasty, and perfectly risen. I baked it in the bread machine, and it is a beautiful loaf. It has a nice, crunchy crust.
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11 users found this review helpful
This bread is wonderful. I tripled the amount of cardamom and used 1/2 cup less flour than...
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Reviewed on Oct. 10, 2004 by MACKALLEN
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MACKALLEN
Oct. 10, 2004
I made 12 rolls and baked them for 22 minutes in a 350 oven. I could have taken them out at 20 minutes. They got a bit too brown. These were crusty on the outside, which is good, but I thought they could use a little bit more salt.
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11 users found this review helpful
I made 12 rolls and baked them for 22 minutes in a 350 oven. I could have taken them out at 20...
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Reviewed on Jan. 31, 2005 by
MADGECKO13
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MADGECKO13
Jan. 31, 2005
Worked out pretty well. Maybe needed a tad less flour. I added a full tsp cardamom and probably could have even gone stronger. Mildly sweet and good with carrot and leek soup.
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10 users found this review helpful
Worked out pretty well. Maybe needed a tad less flour. I added a full tsp cardamom and...
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Reviewed on Dec. 26, 2005 by GEORGE WHITE
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GEORGE WHITE
Dec. 26, 2005
Made this Bread several times and have gifted some loaves. Everyone says it is excellant.
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9 users found this review helpful
Made this Bread several times and have gifted some loaves. Everyone says it is excellant.
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Reviewed on Dec. 9, 2005 by OBRIGADA
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OBRIGADA
Dec. 9, 2005
Excellent bread. Only change I made was baked for 30 minutes instead of the 40-45 in the recipe as the top was already past a desirable browned point. I might add more cardamom next time if I intend to use it as a "sweet" bread. The way it is, it will be perfect for salads---or French toast, as noted in the recipe.
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7 users found this review helpful
Excellent bread. Only change I made was baked for 30 minutes instead of the 40-45 in the...
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Reviewed on Apr. 15, 2007 by
blondechef
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blondechef
Apr. 15, 2007
I used 2 tsp. freshly ground cardamon seeds which gave it a nice aromatic but not overwhelming flavor - very good texture and taste.
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5 users found this review helpful
I used 2 tsp. freshly ground cardamon seeds which gave it a nice aromatic but not...
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Reviewed on Mar. 9, 2008 by
Melissa H.
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Melissa H.
Mar. 9, 2008
Also good kept in the bread machine the whole time, under 1.5 lb, light crust setting. Yum!
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3 users found this review helpful
Also good kept in the bread machine the whole time, under 1.5 lb, light crust setting. Yum!
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Reviewed on Sep. 23, 2007 by
Nandabear
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Nandabear
Sep. 23, 2007
I wish this had turned out for me. I didn't read the reviews and I wish I had. It was too dry. Needs less flour than what was called for. I also had trouble with it rising. I didn't warm up the milk and maybe I should have. It was heavy and dry. I don't know if I'll try it again with a few modifications or not.
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2 users found this review helpful
I wish this had turned out for me. I didn't read the reviews and I wish I had. It was too...
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Reviewed on May 20, 2008 by missy
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missy
May 20, 2008
I'm giving this recipe 4 stars as it is. With these changes I'd say it's 5 stars. I've made this bread 5 times now. It does need more cardamom, 1 tsp works well. I also use less flour, about 2 3/4 cup. And I use 1 tsp of salt. I learned that the hard way. The first few times I made it it would fall in the middle, then I researched bread making and I learned that the salt keeps it from falling in the middle. Now I love making this bread and giving it as gifts, it's really delicious.
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1 user found this review helpful