Cardamom Bread – Must Make

This recipe was given to me by a crew member who had fantastic memories of her mom making it growing up.  That mom is Betsy Maislen and has since come sailing with us for many years in the fall as my end of season lifesaver.  She’s funny, quick, and a wonderful cook.  She still make this recipe at home even though it’s just she and her husband.  I’ve adapted it a little to fit my recipe format, but left the rest of it the same as it needs no changing what so ever.  Your house is going to smell amazing!bread baking, homemade bread, baking bread, how to bake bread, cardamon bread

Cardamom Bread Photo Rocky Coast Photography

Cardamom Bread Photo Rocky Coast Photography

Cardamom Bread
1 cup warm water
2 tablespoons yeast
2 tablespoons sugar
6 tablespoons butter, plus a little extra for the bread when it comes out of the oven
1 cup whole milk
3 eggs
1/2 cup sugar
2 teaspoons table salt
8 to 15 cardamom seeds, cut hulls, pulverize centers (or 1 teaspoon ground cardamom)
8 cups flour

In a small bowl, combine water, yeast and sugar and let stand for 5 minutes. In a large bowl, combine butter, milk, eggs, second sugar amount, salt and cardamom. Add yeast mix and then flour. Knead well for 10 to 15 minutes by hand or 4 to 6 minutes by machine. Rub the bowl and dough with a little oil and cover with plastic wrap. Set aside to double, about 1 hour. Remove from bowl and shape into 2 loaves. Place into 2 greased bread pans. Let rise another 45 minutes or so to double again. Bake in a 325F° oven for 35 to 45 minutes. Rub with butter when hot. Let rest in pans for 5 minutes and then remove.

Annie
Heaven in a pan

Maine Gourmet Food Cruises – Bread Baking

Fresh sourdough baguette straight from a wood fired oven?  Sure!  Off the coast of Maine on an historic sail boat?  Even better.

Gourmet cooking cruises, culinary travel, or Maine Food Cruises, no matter what you call them, they all have the same thing in common – local Maine food, grown sustainably, and served with care and attention on the deck of the Schooner J. & E. Riggin.  We serve what I call swanky comfort food all summer long, but our special Cooking with Annie trips have an additional element – a bit of education.

Kalamata Olive and Black Pepper Bread.  Yum.
Kalamata Olive and Black Pepper Bread. Yum.

We aren’t “in class” all day long, so if you have a spouse or friends that are just interested in eating well while you learn a few more tips and techniques to add to your culinary arsenal, this is perfectly planned.

That said, anyone who wants to spend all day in the galley with me, watching and learning, absolutely can.  From 6am to 7pm, I’m in the galley making breakfast, lunch and dinner, so there are plenty of chances to get your hands doughy or dirty, so to speak.

The first in the series of topics that we talk about during the trip is bread.

Breads – to knead or not to knead, sourdough or quick breads, baguette or stirata, the world of bread is big and the options are many.

Bread Tip:  Did you know that there are two ways to encourage the formation of gluten (what gives a loaf it’s loft and structure) in bread?  Kneading is one and more moisture is another.  So to achieve a similar result, you can either spend 5 to 10 minutes kneading your bread or you can add more liquid to your dough and let time do the work.

 

Annie
Gourmet cooking cruises?  Who doesn’t want to eat well on vacation?  July 6 to 9th is our next Maine Gourmet Food Cruise.