Cardamom Twist

• 1/2 cup medium carrot, sliced
• 4 teaspoons cardamom pods
• 2 packages (1/4 ounce each) active dry yeast
• 1-3/4 cups warm water (110u0b0 to 115u0b0)
• 3/4 cup sugar
• 1/3 cup canola oil
• 2 teaspoons salt
• 4-3/4 to 5-1/4 cups all-purpose flour
• 1 large egg white
• 1 tablespoon water
• 2 teaspoons coarse sugar

1. Place 1 in. of water in a small saucepan; add carrot. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; cool slightly. Transfer carrot and reserved cooking liquid to a small food processor; process until smooth.
2. Remove seeds from cardamom pods; discard pods. Coarsely crush seeds with a mortar and pestle.
3. In a small bowl, dissolve yeast in warm water. In a large bowl, combine crushed cardamom, sugar, oil, salt, pureed carrot, yeast mixture and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
4. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
5. Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 25-in. rope. Place ropes on a greased
6. and braid. Pinch ends together, forming a round loaf.
7. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350u0b0.
8. In a small bowl, whisk egg white and water until blended; brush over loaf. Sprinkle with coarse sugar. Bake 25-35 minutes or until golden brown. Remove from pan to a wire rack to cool.

carrot, cardamom pods, active dry yeast, warm water, sugar, canola oil, salt, flour, egg white, water, coarse sugar

Taken from www.tasteofhome.com/recipes/cardamom-twist/ (may not work)