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Directions
Initial Preparation
Put the lukewarm water in a warmed mixing bowl, and add the yeast and one teaspoonful of
sugar. Let the yeast prove.
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Put the milk and butter in a small saucepan. Bring to the boil, and simmer gently
until the butter melts. Let cool.
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Grind the raw almonds in a food processor or blender. Sift them over a bowl until you
have at least one cup of finely ground nuts. Reserve the coarse remainder.
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Making the Dough
Sift together half of the flour, and all of the sugar, salt,
and ground cardamom. Add this to the yeast; add the milk/butter mixture; and beat the
egg slightly with a fork, and add that also. Cream with a mixer until smooth.
Add the finely ground almonds, and stir them in. Mix the dough thoroughly.
Cover the bowl with a piece of waxed paper or plastic, and
tuck a dishcloth over to keep it from shifting. Allow the dough to rise in a warm
place for a few hours until it is approximately double the bulk.
Kneading the Dough
When the dough has risen, stir it down with a spurtle or wooden spoon. Then add the
rest of the flour to the risen dough. Mix thoroughly. Shape the dough into a
ball, and put it on a clean, smooth surface (such as a kitchen counter) that has been dusted
with flour. Knead the dough well.
Braiding the Loaf
Divide the dough into three equal portions. Gently and evenly squeeze each into a long,
thin length. Press together one end of each of them, and then braid the pieces.
Make as many twists as you can, and tuck the ends under so they won't come loose.
Then go back to the beginning, take that end apart, rebraid it tightly, and tuck
those ends under as well.
Final Assembly
Cover a large baking sheet with aluminum foil, grease it, and dust it with flour.
Place the loaf on it, with the sealed joins in the dough on the down side, so that the ends
won't pop open when the dough rises.
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Brush the top of the loaf with beaten egg. Be careful to work the egg into the cracks
between the braided dough.
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Sprinkle the reserved coarsely ground almonds thickly over the top and sides.
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Leave the loaf overnight to rise again.
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Baking
Bake at 400°F for twenty minutes, or until golden brown.
Serve hot.
Makes one large loaf.
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Lucy Bun 
