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1
Dissolve the yeast in the warm water.
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2
Stir in the milk, sugar, salt, cardamon, eggs and enough flour to make a batter (approx. 2 cups).
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3
Beat until dough is smooth and elastic.
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4
Add about 3 cups of flour and beat well.
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5
Dough should be smooth and glossy in appearance.
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6
Add remaining flour 1 cup at a time until dough is stiff.
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7
Add the butter; beat until dough looks glossy again.
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8
Turn out onto floured board, cover with inverted bowl.
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9
Let rest for 15 minutes.
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10
Knead until smooth and satiny.
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11
Place in lightly greased bowl, turn dough to grease top, cover lightly and let rise in warm place- until doubled in size.
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12
Punch down; let rise again.
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13
Turn out onton a lightly floured board, divide into 3 parts, and divide each part into 3.
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14
Shape each piece of dough into a strip 16 inches long by rolling between palms and board.
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15
Braid 3 strips together into a straight loaf and pinch ends together and tuck under.
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16
Repeat for second and third loafs.
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17
Place on lightly greased baking sheets.
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18
Let rise until puffy (1/2 to 1 hour).
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19
Glaze loaves with a mixture of beaten egg and milk.
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20
Sprinkle with sugar and sliced almonds.
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21
Bake at 400 degrees for 25-30 minutes.
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22
Do not overbake- or bread will be dry.
