Copyright Thomas Saaristo  All Rights Reserved
Cardamom sweet bread (Pulla)
This recipe was handed down to me by my paternal grandmother who came to
America from Finland where she and my paternal grandfather settled in Detroit MI.
More often than not, there was Pulla when I went to visit. When I was a child I liked to
schmear slices with concord grape jelly

2 packages of dry yeast  
2 cups lukewarm milk  
1 cup + 2 tablespoons sugar  
3 teaspoons ground Cardamom     
2 teaspoons salt
5 whole eggs, lightly beaten
8 cups flour
1/2 cup butter, melted, and cooled
1/3 cup water

Heat oven to 350 degrees Fahrenheit

Dissolve yeast in milk in large bowl. Add salt and 1 cup sugar and stir until dissolved.
Add flour; sprinkle cardamom on flour and mix. Add beaten eggs and mix. Add cooled
butter, mix

Knead with greased hands until dough is no longer sticky. Put dough into a greased
bowl and cover loosely with a towel. Put the bowl in a warm place and let the dough
rest until it has doubled in size

Knead the risen dough lightly on a pastry board. Divide dough into 4 equal parts
Divide each part into 3. Roll into long ropes and braid them together

Put loaves into greased loaf pans, cover loosely with a towel and let rest a second time
until it has doubled in size

Bake loaves 2o to 23 minutes until golden brown

Sprinkle with remaining 2 tablespoons sugar while loaves are still warm.

Makes 4 loaves Cardamom sweet bread. Store loaves in plastic bakery bags tied with
twist ties and keep air tight.