Cardamom Braid

Cardamom Braid Bread
Sean's Christmas favorite

1 package yeast
1/4 cup warm water (110-115*)
   Let stand 5-10 minutes

Meanwhile, in large bowl
1/2 cup butter
1/3 cup sugar
1 tsp salt
1 cup milk, scalding (just starts to bubble around the edges)
  Let stand until lukewarm

Blend in 1 cup sifted flour to wet ingredients and beat until smooth. Stir in yeast, mixing well.
Then add another 1 cup sifted flour and beat until very smooth. Add 1 egg, well beaten. Then add 1 to 1 1/2 cups more flour until dough is soft and no longer sticky.

Turn dough onto a lightly floured surface and allow to rest 5-10 minutes.
Knead dough by folding opposite side over toward you. Using heels of hands, gently push dough away. Give it 1/4 turn. Repeat process rhythmically until the dough is smooth and elastic (about 5-8 minutes), using as little additional flour as possible.
Form dough into a large ball and place into a greased, deep bowl. Turn dough to bring greased surface to top. Cover with damp towel and let stand in warm place (about 80*) until dough has doubled.
Puch down with fist, pull edges of dough in center, and turn dough completely over in bowl. Cover and let rise again until doubled. Punch down adn turn dough out onto lightly floured surgace. Divide dough into 6 equal portions. Roll each portion into a strip about 1 inch thick. Place 3 strips on each greased baking sheet and braid, tucking open ends under. Place on two greased baking sheets. Brush with one slightly beaten egg white, then sprinkle 1/3 cup sugar crystals and 1/2 cup slivered almonds. Cover with damp towel and let rise about 45 minutes or until doubled.
Bake at 375* for about 25 minutes or until lightly browned.