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Cardamon Bread

4 cups flour -- (4 to 4 1/2)
2 pkg. yeast
1/2 cup sugar
1 tsp. salt
1 tsp. cardamom
1 cup water 130 degrees F.
1/2 cup butter -- melted
3 eggs

Topping

1 egg
1 tablespoon milk
1/4 cup almonds -- sliced

Lightly spoon flour into measuring cup; level off. In large mixing bowl, combine 2 cups flour, yeast, sugar, salt and cardamom. Add hot water, margarine and eggs. Mix at low speed until moistened; beat 2 minutes at medium speed. Stir in 2 to 2-1/2 cups flour to form stiff dough. Cover tighly with plastic wrap; refrigerate at least 2 hours or up to 4 days. Grease 2 cookie sheets. On lightly floured surface, divide chilled dough in half; divide each part into thirds. On a lightly floured surface, roll each piece into a 16-inch rope. Place 3 ropes lengthwise on each greased cookie sheet. Braid ropes loosely from center to each end. Pinch ends together; tuck under to seal. Cover loosely with plastic wrap and cloth towel; let rise in warm place (80 to 85 degrees F.) until doubled in size, 45 to 60 minutes. Heat oven to 375 degrees F. Uncover dough. In small bowl, beat egg and milk; brush on loaves. Sprinkle with almonds. Bake at 375 degrees F. for 18 to 28 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheets. Cool completely. 2 (16-slice) loaves.