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Cardamom Bread

December 22, 2010

Every year when I bake Swedish Cardamom bread for our Christmas morning brunch, I wonder why I reserve it for Christmas alone. It is beautiful, relatively easy to make, and tastes so tender and delicious.  I love it!

Cardamom is not a spice that gets a lot of play in standard American fare.  I know it best through Swedish and  Indian recipes.  This bread features it prominently.  The key is to grind the cardamom seeds just before adding to dough.  (Do not use pre-ground cardamom powder, please.  It is not the same.)  I like to hull the pods, then grind the seeds in a mortar and pestle until they are fine, but still contain some larger chunks (think pre-ground pepper and course pepper ground in your mill for a size comparison).  The courser bits add a flavorful crunch when biting the bread.

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