Christollen Bread

In a large mixing bowl stir together 2 cups of the flour, the yeast, and cardamom. In a medium saucepan heat and stir the milk, sugar, margarine or butter, and salt till warm (120 to 130 degrees F) and margarine or butter is almost melted. Add to flour mixture along with egg.

Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in candied fruits and peels, raisins, walnuts, and lemon peel; then stir in as much of the remaining flour as you can.

Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place till double (about 1 to 1 1/2 hours).

Punch dough down. Turn out onto a lightly floured surface. Divide dough in half, divide each half into thirds. Cover and let rest for 10 minutes. With hands, roll each piece into a 1-inch-thick rope about 15 inches long.

Line up 3 of the ropes, 1 inch apart, on a greased baking sheet. Starting in the middle, braid the dough by bringing the left rope underneath the center rope; lay it down. Then bring the right rope under the new center rope; lay it down. Repeat to end of loaf.

On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the ropes loosely so the bread has room to expand.) Press rope ends together to seal. Repeat braiding with the remaining 3 ropes on another greased baking sheet. Cover and let rise till nearly double (about 1 hour).

Brush loaves with milk. Bake in a 350 degrees F oven for 20 to 25 minutes or till golden and loaves sound hollow when tapped. (Switch baking sheets to a different oven rack halfway through baking tune.) If necessary, cover with foil the last few minutes. to prevent over-browning Remove from baking sheets. Cool on a wire rack.

cook's notes

Germans have baled this rich, fruit filled bread at Christmas time ever since the Middle Ages. It's particularly tasty toasted.