Title: Pulla (finnish braided sweet bread)
 Categories: Breads
      Yield: 1 Servings
 
    1/2    To 3/4 cup warm water
      4 tb Sugar
      1 pk Active dry yeast
      2    Eggs
  2 3/4 c  All-purpose flour
    1/4 c  Cold butter or margarine,
           -cut into 4 pieces
      1 ts Salt
    1/2 ts Ground cardamom
 
  Makes 1 loaf
  
  Crushed sugar cubes, pearl sugar and/or sliced almonds
  
  Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast.
  Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
  Add 1 egg and stir until blended.
  
  Fit processor with steel blade.  Measure flour, butter, remaining 3
  tablespoons of the sugar, salt and cardamom into work bowl. Process
  until mixed, about 15 seconds.
  
  Add yeast mixture to flour mixture.  Process until blended, about 10
  seconds.
  
  Turn on processor and very slowly drizzle just enough remaining water
  through feed tube into flour mixture so dough forms a ball that cleans
  sides of the bowl. Process until ball turns around bowl about 25
  times. Turn off processor and let dough stand 1 to 2 minutes.
  
  Turn on processor and gradually drizzle in enough remaining water to
  make dough soft, smooth and satiny but not sticky. Process until
  dough turns around bowl about 15 times.
  
  Turn dough onto lightly floured surface.  Shape into ball and place in
  lightly greased bowl, turning to grease all sides. Cover with plastic
  wrap and let stand in warm place until coubled, about 1 hour.
  
  Punch down dough.  Divide dough into 3 equal parts. Shape each part
  into 18-inch strand.  Braid strands together and place on greased
  cookie sheet. Tuck ends under and pinch to seal. Cover loosely with
  plastic wrap. Let stand in war place until doubled, about 1 hour.
  
  Heat oven to 375 F.  Beat remaining egg with fork. Brush egg over
  braid. Sprinkle with sugar and/or almonds.
  
  Bake until loaf is evenly brown, 20 - 25 minutes. Remove from cookie
  sheet and cool on wire rack.
  
  Food Processor Bread Book From the collection of Jim Vorheis