Yield: 1 Loaf
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Active dry yeast |
| 2 cups | Bread flour |
| ½ teaspoon | Ground cardamon |
| 2 tablespoons | Sugar |
| ½ teaspoon | Salt |
| 2 tablespoons | Butter |
| 1 | Egg |
| Egg yolk | |
| ½ cup | Mashed potatoes |
| ½ cup | Water |
| 2 tablespoons | Sliced almonds |
| 2 tablespoons | Currants |
| 1¼ teaspoon | Active dry yeast |
| 3 cups | Bread flour |
| ¾ teaspoon | Ground cardamon |
| 3 tablespoons | Sugar |
| 1 teaspoon | Salt |
| 3 tablespoons | Butter |
| 1 | Egg |
| 1 | Egg yolk |
| ¾ cup | Mashed potatoes |
| ¾ cup | Water |
| 3 tablespoons | Sliced almonds |
| 3 tablespoons | Currants |
L POUND LOAF
1½ POUND LOAF
Note: For the truest flavor, use crushed seeds from cardamon pods rather than ground cardamon.
1. Add all ingredients except the almonds and currants in the order suggested by your bread machine manual and pricess on the bread cycle according to the manufacturer's directions.
2. At the beep (or at the end of the first kneading), add the almonds and currants.
The Best Bread Machine Cookbook Ever Ethnic Breads by Madge Rosenberg ISBN 0-06-017093-X pg 113