Cardamom Bread

170g (3/4c) milk
2 eggs
1# flour (a cup of flour generally weighs between 4 and 5.5oz)
3/4 tsp salt
2 tsp active dry yeast (reduce to 1 tsp if using instant)
3oz sugar (scant half cup)
1 tsp freshly ground cardamom (double or triple if using pre-ground)
1/4c butter

Mix dough by hand or machine. Form into 1 large of 2 small round loaves and prove until it doesn't spring back when gently poked (30 minutes to an hour, depending on conditions). Brush with beaten egg and sprinkle with sugar. Bake at 350*F for 25-30 minutes (for small loaves).

I frequently use 60%-75% white flour and 40%-25% whole wheat flour.

Use a Dutch oven for better rise and a thinner crust. My 3qt is just a tad too small for the large loaf--one can see where it hit the lid. 30 minutes or so at 350°F covered, then 15-20 minutes at 325°F uncovered to brown.

Slightly modified version of my grand aunt Delia's recipe.