(makes 3 braided loaves)

1/2 c. lukewarm water

2 Tbs. yeast

3 c. whole milk, scalded & cooled to lukewarm

1 1/2 c. sugar

9 whole cardamon shelled & finely ground (or scant 1 Tbs. ground)

1 Tbs. salt

11 1/2 c. flour

4 eggs

1/2c. butter, melted

Glaze:

1/4c. espresso, brewed

1/2c. powdered sugar

1 Tbs. butter, melted

Dissolve yeast in lukewarm water, set aside.  Place milk, sugar, cardamon and salt in mixing bowl.  Add 5 cups flour and beat with mixer until smooth.  Add dissolved yeast & water.  Beat well.  Then add eggs one at a time, beating well after each addition.  Add enough remaining flour to form a moderately stiff dough that is smooth & elastic.  Knead well.  Then add butter in 3 installments, kneading after each addition until it is incorporated.  Cover with a damp towel, set in a warm place free from drafts and let rise about 1 1/2 hours until doubled in size.

Punch dough down and divide into 9 equal parts.  Roll each of the 9 pieces of dough into ropes about 18" long.  Braid the dough strips, 3 at a time, into three loaves, each about 12" long overall.

Place loaves on buttered baking sheets, cover and let rise till double in size.

Bake at 375 F until crust is dark brown or until bread is well baked (about 30 minutes).

Brush glaze over the warm loaves.  Place back in the oven for a minute to dry.