Twisted Cinnamon and Cardamom Loaf
For Dough:
  • 2cups all purpose flour
  • 2cups bread flour
  • 2teaspoons salt
  • 2tablespoons sugar
  • 1tablespoon instant yeast
  • 2cups wateraround 100°F
For Shaping:
  • 1/2cup sugar
  • 2tablespoons cinnamon
  • 2teaspoons Cardamom
  1. Mix together both types of flour, salt, sugar, and yeast in a large bowl. Form a small well in the center of the dry ingredients and pour in the water.
  2. Using a bowl scraper or your clean hands, pull the flour mixture into the water and slowly work the ingredients together. Once the water and flour have formed a shaggy dough, turn it out onto a clean counter.
  3. Knead the dough for 10 minutes, until it forms a smooth ball and you can perform a successful windowpane test.
  4. Place the dough in a large oiled bowl, cover with a damp towel or plastic wrap, and allow to rest at room temperature for an hour, or until doubled in size.
  5. On a clean countertop, roll the dough out into an 18-inch by 24-inch rectangle, about 1/2 inch thick. Dust with an even layer of sugar, cinnamon, and cardamom, then slice in half horizontally so that you have two 18-inch by 12-inch rectangles.
  6. Roll each rectangle against the horizontal axis, into a tight log that’s about 18 inches long.
  7. Slice each log lengthwise in the middle just halfway through, leaving one inch unsliced on either end.
  8. Form an arc with one log on your rolling surface. Then, using the other log, form a second rainbow shape on top and to the left of the first.
  9. Pull the right-most end of the bottom log over the right-most leg of the top. Then pull the right-most leg of the top log to meet the left leg of the bottom log.
  10. Wrap the remaining two ends around the perimeter and tuck the tips under the loaf.
  11. Place the loaf in an oiled 9-inch cake pan and rest for one hour. Preheat the oven to 375°F.
  12. Bake for 25 minutes, or until the inside of the bread is between 180 and 200°F.