INGREDIENTS

INSTRUCTIONS

In a very large bowl, combine the boiling water, dried milk, butter,
salt and sugar with a whisk. Stir and let stand at room temperature
until lukewarm, about 20 minutes. In a small bowl, sprinkle. the  yeast
and pinch of sugar over the warm water. Stir to dissolve and  let stand
until foamy, about 10 minutes. Remove the seeds from the  cardamom pods
and crush with a rolling pin on a piece of waxed paper.  Set aside. Add
16oz/500g of the flour, cardamom seeds, and yeast  mixture to the milk
and butter mixture. Beat hard with a whisk for 2  minutes, or until
smooth and creamy. Switch to a wooden spoon and add  the remaining
flour 2oz/60g at a time to form a soft, shaggy dough  that clears the
sides of the bowl. Turn Out onto a lightly floured  work surface and
knead until the dough is smooth and resilient to the  touch but not
dry, 5 to 8 minutes, adding the flour 1tbsp at a time  as necessary to
prevent sticking. Place the dough in a greased deep  container, turn
once to coat the top, and cover with plastic wrap.  Allow to rise at
room temperature until doubled in bulk, about 1 1/2  hours. Turn the
dough out onto the work surface and divide into 4  equal portions.
Shape into rectangular loaves and place in four  greased 9in x 5in loaf
pans. Cover loosely with plastic wrap and let  rise again at room
temperature until 1in above the rim of the pans,  about 40 minutes.
Twenty minutes before baking, preheat the oven to  180øC/350øF/Gas
Mark 4. With a serrated knife, score the tops  decoratively and brush
with egg glaze. Bake in the centre of the  preheated oven until browned
and hollow sounding when tapped, about  40 to 45 minutes. Remove from
the pans immediately to cool on racks.  Converted by MC_Buster.  NOTES
: Makes: 4 9in x 5in loaves  Converted by MM_Buster v2.0l.

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