Cardamom Braid

In a small mixing bowl, dissolve yeast and 1 teaspoon sugar in the warm water; set aside for 10 minutes.

In a large mixing bowl, combine the warm milk, 1/2 cup sugar, the melted and cooled butter, oil, orange peel, cardamom and salt. Beat with an electric mixer on low to medium speed until combined. Stir in 1 cup of the flour. Add the yeast mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in 2 cups flour, one cup at a time. (The dough should be slightly slightly wet.) Cover; let dough rest for 10 minutes.

Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease the surface. Cover; let rise in a warm place until doubled in size (1 to 1 1/4 hours).

Punch down dough. Turn out dough onto a lightly floured surface. Cover; let rest for 10 minutes.

Divide dough into thirds. Shape each portion into a 14-inch-long rope. Place the ropes 1 inch apart on a lightly greased baking sheet. Starting in the middle, loosely braid to each end. Pinch the ends to seal and tuck under the loaf. Cover; let rise in a warm place until nearly doubled (about 1 hour).

Lightly brush or mist top of braids with water; sprinkle with coarse sugar.

Bake in a 375° oven for 25 to 30 minutes or until bread sounds hollow when you tap the top. (Internal temperature should be 180°) If necessary to prevent overbrowning, cover loosely with foil for the last 10 minutes of baking. Remove from baking sheet. Cool on a wire rack.