Swedish Cardamom Braid

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Title: Swedish Cardamom Braid
Categories: Diabetic, Vegetarian, Breads/bm
Yield: 12 servings

2 tb Active Dry Yeast 1/4 c Vegetable Oil
1/2 c Lukewarm Water (105 to 110 1 Egg
-degrees) 3 1/2 To 4 c Flour
1/2 c Milk, scalded 1 ts Ground Cardamom
1/4 c Sugar 1/2 c Raisins, dark or golden
1/2 ts Salt

Combine the yeast and the lukewarm water. Let stand until dissolved.
Pour the hot milk over the sugar to dissolve it. Pour the hot milk
over the sugar to dissolve it. Add the salt and vegetable oil. Cool.

Stir in the yeast mixture, egg, 3 cups of the flour and the cardamom
into the sugar mixture. Add the raisins and extra flour. Beat until
smooth. Turn the dough onto a lightly-floured surface. Knead until
smooth and elastic.

Transfer to a lightly-oiled bowl, cover with a damp towel and let
rise in a warm place until doubled, about 1 hour.

Punch down the dough and transfer to a lightly-floured surface.
Divide into thirds. Roll each part into a 10-inch-long strand. Braid
loosely. Place on a lightly-oiled baking sheet. Cover and let rise in
a warm place until doubled, about 1 hour.

Bake in a 350-degree oven for 30 to 35 minutes.

Serves 12

One Serving = Calories: 121 Carbohydrates: 17 Protein: 2 Fat: 5
Sodium: 94 Potassium: 89 Cholesterol: 23

Exchange Value: 1 Bread Exchange + 1 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

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