Cardamom Bread

This bread is very sweet. I'm not sure if it is meant to be sweet or if I just put too much caster sugar in. Anyway the point of this blurb is that don't try this if you don't like sweet bread. I also found out that the yeast I used was expired which explains why it didn't rise like it should have. May also explain why I found my mum sneaking it outside for the birds to eat... even they wouldn't eat it.

Ingredients

125ml water

75g butter

50g caster sugar, plus 1 tsp caster sugar

175ml warm water

1 ½ tsp dried yeast or 15g fresh yeast or 1x7g sachet fast-acting yeast

1 egg

½ tsp salt

1 tbsp freshly ground cardamom using the seeds from approximately 28 pods

600g plain flour, sifted

Butter or oil a baking tray.

Place the 125ml of water and butter in a saucepan and bring to the boil

Once the butter is melted, pour the mixture into a large bowl and allow to cool,

In a measuring jug, mix the teaspoon of caster sugar with 60ml of the warm water and yeast and allow to stand in a warm place for 5minutes until frothy.

Or if using fast acting yeast, they can go straight into the ingredients.

In another bowl, whisk together the eggs, the 50g caster sugar and the salt, then add the remaining warm water and whisk until blended

When the butter and water mixture has cooled but is still warm, add the yeast mixture, the egg mixture and the ground cardamom and stir until blended.

Add the flour and mix

Turn onto a floured surface and knead for about 10minutes until smooth and soft.

Add more flour if the dough is sticky.

Place the dough in a large oiled bowl, cover with gladwrap or a clean tea towel and allow to rise in a warm, draught-free place for about 2 hours or until doubled in size.

Pre heat the oven to 180°C . Knock back the dough in the bowl and then turn it onto a lightly floured work surface and knead for a few seconds.

Shape the dough into a plated or plain loaf and place on the prepared baking tray.

Cover with a clean tea towel and allow to rise for 20-30 minutes or until doubled in size.

Bake in the oven for 30-35 minutes or until it sounds hollow when tapped on the base.

Remove the load from the oven and transfer to a wire rack.

Rub loaf with some butter and dust with flour.

From Bake by Rachel Allen