Step 1

In a large bowl (or the bowl of your stand mixer), combine milk, water and sugar. Sprinkle the yeast over top and let stand for 5 minutes, until foamy.

Step 2

Add 2 cups of flour, eggs, cardamom, and salt. Mix until smooth.

Step 3

Add the butter and mix until combined.

Step 4

Knead the dough in the bowl, adding enough of the remaining flour to keep it from sticking, until the dough comes clean from the sides of the bowl and doesn’t stick to your hands.

Step 5

Shape the dough into a ball in the bowl and cover it with a damp tea towel. Let the dough rise in a warm, draft free place for 1 - 1 ½ hours, or until doubled.

Step 6

Once risen, knock back the dough and divide it into 3 strands for a braid.* Roll each strand into a 20 inch snake. Braid the strands and place the braided loaf on a parchment lined baking sheet. Brush the top of the loaf with the egg wash and sprinkle it with sugar and almonds, if desired. Let the loaf rise for 30-40 minutes, or until doubled in bulk.

Step 7

Near the end of rising time, preheat your oven to 375F.

Step 8

Bake the bred for 25-30 minutes, until golden and hollow sounding when tapped.

Step 9

Remove the loaf from the oven and let it cool slightly on a wire rack before cutting.

Step 10

Bread will keep for 1 week on the counter in an air-tight container.