Cardamom Tea Bread Food

CARDAMOM BREAD

Steps:

• Place all ingredients into bread machine in the proper order for your machine. Use the Dough cycle.
• At end of the Dough cycle, remove dough from the machine. Place on a lightly floured board, and let it rest, covered, for about 10 minutes.
• Shape dough into a loaf, and place it in a 9 x 5 inch greased bread pan. Cover, and let rise for 45 minutes.
• Just before baking, brush the top of the dough with a little milk, and slash a line down the center. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from pan, and cool on a wire rack.

KUMQUAT-CARDAMOM TEA BREAD

Steps:

• Place quartered kumquats in processor; puree 3 minutes. Measure 1/3 cup puree for glaze; set aside.
• Position rack in center of oven; preheat to 350°F. Spray two 8 1/2x4 1/2x2 1/2-inch metal loaf pans with nonstick spray. Combine flour, tea powder (if desired), baking powder, baking soda, cardamom, and 1 1/2 teaspoons salt in medium bowl; whisk to blend. Using electric mixer, blend 1 1/4 cups sugar and oil in large bowl. Beat in eggs, 1 at a time, then vanilla, 2/3 cup kumquat puree, and pineapple with juice. Gradually add dry ingredients, beating just until blended. Fold in walnuts. Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool 5 minutes in pans on rack. Turn cakes out; place top side up on rack and cool.
• Place reserved 1/3 cup puree in large bowl. Whisk in butter, powdered sugar, lemon juice, and 1/2 teaspoon salt. Spread glaze over cakes, dividing equally. Top with kumquat slices. Let stand until icing sets. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)

CARDAMOM BRAID BREAD

Steps:

• In a large bowl, combine 2 cups flour, yeast, cardamom and salt. In a small saucepan, heat 1-1/2 cups milk, butter and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes. , Brush with remaining milk and sprinkle with sugar. Bake at 375° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

CARDAMOM, CURRANT, AND CASHEW BREAD

Steps:

• Place warm milk, oil, maple syrup, bread flour, cardamom, salt, and yeast in a bread machine in the order listed. Select Basic cycle. Add currants and cashews at the Add Ingredient signal. Remove loaf from the machine after the cycle is done and the loaf is baked, about 3 1/2 hours total.

CARDAMOM TEA

Steps:

• Place all ingredients in 2 1/2 cups of water, heat, but do not boil, for half an hour and strain.
• Add honey and milk. Enjoy!

CARDAMOM BREAD

Steps:

• Combine water, yeast, and 1 Tbs. of sugar in a bowl. Stir to dissolve yeast.
• Add the rest of the sugar, eggs, butter, evaporated milk, and cardamom. Mix well.
• Stir in 3 cups of the flour and beat well.
• Add remaining flour and mix until a soft dough is formed.
• Cover and let rest for about 30 minute.
• Turn out onto a lightly floured surface. Knead until smooth and elastic.
• Put dough into a greased bowl and turn over to coat both sides.
• Cover and let rise until doubled in bulk (about 1 hour).
• Put raised dough onto a lightly oiled surface, and divide into 2 pieces.
• Shape each into a loaf (I just leave it in a ball) and place on a greased baking sheet.
• Beat egg and milk (or water) for egg wash. Brush entire surface of dough with the egg wash.
• Again let rise until doubled, and then brush with the egg wash once more.
• Bake bread at 375°F for 35 minutes, or until loaf sounds hollow when tapped with a finger.

CARDAMOM TEA LOAF

Steps:

• Preheat oven to 350°F.
• Grease and flour a loaf pan.
• Combine dry ingredients in a bowl and set aside.
• Beat eggs and sugar together until creamy. Add dry ingredients and mix until combined. Mix in sour cream and melted butter.
• Pour batter into prepared pan, baking until done, about an hour.
• Cool in pan for 15 minutes, then turn out onto rack and finish cooling.
• Dust with powdered sugar.

PEAR CARDAMOM BREAD

Steps:

• Preheat oven to 350°F; grease bottom of loaf pan.
• Mix all ingredients, except topping, in a large bowl.
• Pour into loaf pan. Mix topping ingredients and sprinkle on top.
• Bake 55-65 minutes, until toothpick inserted in center comes out clean cool 10 minutes; remove to wire rack to cool completely, 1 hour.

CRANBERRY TEA BREAD

Steps:

• Preheat oven to 350°. Lightly oil and flour an 8 1/2-by-4 1/2-inch loaf pan.
• Spread oats on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes. Transfer to a food processor and pulse until finely ground. Place in a large bowl; stir in flour, sugar, baking powder, baking soda, salt, and cardamom.
• In a separate bowl, stir together yogurt, oil, and eggs; whisk until combined. Make a well in the center of the dry ingredients and pour in the liquid ingredients; stir until just combined. Fold in cranberries and ginger.
• Spoon mixture into the prepared pan and smooth top with a rubber spatula. Bake until a toothpick inserted in center of the loaf comes out just clean, about 50 minutes. Check the loaf after 30 minutes and tent with aluminum foil if browning too quickly. Cool 10 minutes in the pan, and then run a metal spatula around edges and invert loaf onto a rack. Turn right side up to cool completely before slicing.

LEMON-GLAZED CARDAMOM PEAR TEA BREAD

Steps:

• Preheat the oven to 350 degrees. Grease one 9 1/2-by-5 1/2-inch loaf pan or three 5 1/4-by-3 1/2-inch loaf pans.
• To make the bread, combine the oil, pears, egg, lemon peel and milk in a small bowl. In a mixing bowl, stir together the flour, sugar, baking powder, salt and cardamom seeds. Fold in the pear mixture until the dry ingredients are moistened. Stir in the nuts. Spoon the dough into the prepared pan or pans. Bake 55 to 60 minutes for a large loaf or 35 to 45 minutes for smaller loaves, or until they test done. Remove from the pan and cook on a rack.
• While the bread bakes, stir together the glaze ingredients. Spoon the glaze over the still-warm bread. Continue to cool.

CRANBERRY TEA BREAD

Steps:

• Preheat oven to 350 degrees. Lightly oil and flour an 8 1/2-by-4 1/2-inch loaf pan. Spread oats on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes. Transfer to a food processor and pulse until finely ground. Place in a large bowl; stir in flour, sugar, baking powder, baking soda, salt, and cardamom.
• In a separate bowl, stir together yogurt, oil, and eggs; whisk until combined. Make a well in the center of the dry ingredients and pour in the liquid ingredients; stir until just combined. Fold in cranberries and ginger.
• Spoon mixture into the prepared pan and smooth top with a rubber spatula. Bake until a toothpick inserted in center of the loaf comes out just clean, about 50 minutes. Check the loaf after 30 minutes and tent with aluminum foil if browning too quickly. Cool 10 minutes in the pan, and then run a metal spatula around edges and invert loaf onto a rack. Turn right side up to cool completely before slicing.