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1
In a mixing bowl, measure 1 cup flour and add the dry ingredients.
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2
Blend with a wooden spoon. pour in the hot water and stir with 25 strong strokes, or for 2 minutes with the mixer flat beater.
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3
Cut the soft butter into several pieces and drop into the batterlike dough.
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4
Add the egg, cardamom and raisins.
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5
Stir in additional flour, 1/4 cup at a time, first with the spoon and then by hand, or with the beater and then the dough hook.
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6
The dough will form a rough mass and clean the sides of the bowl.
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7
Because of the large amount of butter, the dough will not be sticky. It should be firm, but not stiff.
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8
Turn the dough out onto a floured work surface. With a strong push turn fold action, knead till the dough is smooth and elastic, about 8 minutes, or knead with the mixer under the dough hook for the same length of time.
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9
Return the dough to the bowl; cover with plastic wrap and put aside at room temperature till the dough has doubled in volume, about 1 hour.
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10
Punch down the dough and turn it onto a floured surface; knead briefly to work out air bubbles.
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11
Divide the dough into 3 equal parts. Roll each part under your palms into a strand 14 inches long.
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12
Beginning in the middle of the strands, braid loosely to one end. Reverse the loaf and again braid from middle to end.
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13
Pinch the ends closed and place on a baking sheet.
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14
Cover the dough with wax paper and leave till doubled in bulk and puffy to the touch, about 1 hour.
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15
Preheat oven to 350u00b0F 20 minutes before baking.
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16
Before baking, brush the braid with the egg white glaze.
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17
Bake till the crust is rich brown, about 45 minutes.
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18
A wooden toothpick inserted in the center should come out clean.
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19
Remove braid from the oven. Use a metal spatula to lift it off the baking sheet, because the hot loaf will be fragile and might break.
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20
Cool on a wire rack.
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21
This bread keeps well and toasts beautifully and also freezes well.
