Swedish Cardamon Bread

• 2 scant Tbsp. dry yeast
• 1/3 c. beer
• 1 c. milk
• 1/2 c. sugar
• 1/2 tsp. salt
• 2 eggs, beaten lightly
• 1 egg yolk, beaten with 1 Tbsp. milk
• 4 to 5 c. flour
• 1/2 c. melted and cooled butter
• 1/2 tsp. cardamon
• 1 Tbsp. grated orange rind

1. Dissolve yeast in warm beer in a large bowl.
2. Heat milk to warm and add to yeast; stir in sugar and salt. Gradually stir in 2 cups flour; stir the batter with a spoon for 100 strokes or more. Add melted butter, cardamon, orange rind and eggs and stir well. Gradually add remaining flour until 2 more cups have been added. If needed, add 1 more cup flour.
3. Dough should be soft, but not too sticky.
4. Turn onto board.
5. Let rise to twice size.
6. Rework the dough and form into 4 long strips.
7. Braid into 2 loaves.
8. Let raise and brush top with yolk and milk mixture.
9. Bake until brown.

yeast, beer, milk, sugar, salt, eggs, egg yolk, flour, butter, cardamon, orange rind

Taken from www.cookbooks.com/Recipe-Details.aspx?id=592517 (may not work)