Ingredients

14-inch Dutch oven
8-inch Dutch oven

Dough:
1 package active dry yeast
1/4 cup warm water
1 1/2 cups milk, scalded and cooled to lukewarm
3/4 cup sugar
3/4 teaspoon salt
10-12 whole cardamom pods, seeded and crushed (about 1 teaspoon)
3 eggs, beaten
7-8 cups sifted flour
1/2 cup butter, melted

Glaze:
1 egg, beaten
1/2 cup sliced almonds
1/2 cup crushed lump sugar

Directions

Dissolve yeast in warm water. Scald milk in 8-inch Dutch oven and pour into a large bowl. Add sugar, salt, cardamom and eggs. Cool to 105 degrees. Add yeast.

Whisk 2 cups of sifted flour into milk mixture. Stir until smooth. Add another 2 cups until dough is smooth. Add melted butter. Stir until dough looks glossy. Knead in remaining flour until dough forms into a stiff ball.

Turn out onto a lightly floured board and cover with inverted mixing bowl. Let the dough rest for 15 minutes. Knead until smooth and satiny. Place in a lightly greased mixing bowl, turn the dough to grease the top, cover lightly and let rise in warm place until double in bulk (about 30 minutes).

Turn out again onto a slightly floured board and divide into three parts. Roll each portion into a strip about 24 to 36 inches long. Let dough rest a few minutes so that it will stretch more easily.

Braid the strips together; shape into a circle by folding the ends together. Place on a 12-inch piece of parchment paper and place in the 14-inch Dutch oven. Let rise for 20 minutes. Glaze with beaten egg. Decorate with sliced almonds and sprinkle with crushed sugar. Place Dutch oven over 10 coals and place 18-22 coals on top. Bake 30-40 minutes or until light golden brown. Lift bread out of oven and cool on rack for 15 minutes before serving. Garnish if desired.