Norwegian Julekaga

Recipe from:  Mrs. Gieleson

2 oz cake yeast (or 6 3/4 tsp dry yeast)

1/2 c lukewarm water

1/2 c sugar

1/2 tsp ground cardamon

2 tsp salt

1 egg (beaten)

1 c milk (scalded)

1/4 c butter

5 c sifted flour

1/2 c raisins

1/2 c citron

Combine yeast, warm water and 1 Tbsp sugar.  Let stand about 5 minutes.  Stir in remaining sugar, cardamon, salt, and egg.

To scalded milk, add butter, stirring until melted; cool to lukewarm.  Add to yeast mixture.

Add 3 c flour and beat well.  Add raisins, citron and rest of flour; mix well.  Knead until smooth.  

Cover and let rise until doubled.  Divide in half and left rest 10 minutes.  Knead and divide each half into 3 equal parts and braid.  Put each braid in a 9x5x3 loaf pan.  Brush tops with melted butter.  Cover and let raise until light.

Bake in 350^o oven.

Makes 2 loaves.

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