Pulla

Most countries have a traditional bread: France it is baguette, Italy ciabatta, Portugal massa sovada. My father was from Finland. Its bread is pulla.

¾ cup milk, warmed to 110 degrees F
¼ cup water, warmed to 110 degrees F
1/3 cup sugar
1 ¼ tsp. active dry yeast (1 package)
4 ½ cups unbleached all-purpose flour
2 eggs, room temperature
2 tsp. ground cardamom
¾ tsp. salt
4 Tbsp. unsalted butter, melted and cooled
1 egg beaten with 1 Tbsp. of water (for egg wash)
Coarse sugar and sliced almonds (for topping)

In a large bowl (or bowl of your stand mixer), combine milk, water and sugar. Sprinkle the yeast over the top and let stand for 5 minutes, until foamy. Add 2 cups of flour, eggs, cardamom and salt. Mix until smooth. Add the butter and mix until combined. 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.

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 ½ hours, or until doubled. 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 braided loaf on a parchment line 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. Near the end of rising time, preheat your oven to 375 degrees F. Bake the bread for 25-30 minutes until golden and hollow sounding when tapped. Remove the loaf from the oven and let cool slightly on a wire rack before cutting. Bread will keep for one week on the counter in an air-tight container.