Scald the milk. Place milk, sugar, and butter in a large mixing bowl.

When the milk is lukewarm, add the yeast, the egg, the cardamom, and 4 cups of the flour; beat thoroughly. Gradually add the remaining flour. Knead until smooth and elastic.

Place the dough in a greased bowl and brush top with melted butter. Let rise until doubled in bulk (2 to 4 hours). Punch down and knead again. Shape and place in bread pans. Brush with melted butter and let rise until very light (1 or 2 hours).

Bake 15 to 20 minutes.

Source >from lara@froghouse.org >from Caravanserai: Mixing Spices with History: Recipes With Cardamom www.bayarea.net/~emerald/caravan/ Site has information about the history of cardamom, its storage, uses and folklore

Preheat oven to 400F and grease two bread pans.