Instructions: In a large bowl, sprinkle yeast over 1/2 cup warm (110 degrees) water. Let stand until yeast is soft, about 5 minutes. Crush cardamom seed on a hard surface with a flat-bottom glass. Add cardamom to bowl along with salt, 1/2 cup granulated sugar, orange peel, milk, 1/3 cup melted butter, and egg yolks; mix to blend. Add 5 cups flour and stir until moistened.

To knead with a dough hook, beat on medium speed until dough no longer feels sticky and pulls cleanly from bowl, 8 to 10 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time.

To knead by hand, scrape dough onto a lightly floured board and knead until smooth and no longer sticky, 10 to 15 minutes; add flour as required to prevent sticking. Return dough to bowl.

Cover bowl with plastic wrap and let dough rise in a warm place until at least doubled in volume, 2 to 2 1/2 hours. Mix with dough hook or knead briefly on a lightly floured board to expel air.

Divide dough into 6 equal pieces. Shape each piece into a smooth ball, set slightly apart on a floured board, and cover loosely with plastic wrap. Let rest 15 minutes.

On an unfloured board, roll each ball under your palms to form a 16-inch rope. Place ropes parallel and slightly apart on a buttered 14- by 17-inch baking sheet. At 1 end, pinch ropes together. Gently lift each rope up and off the center of the baking sheet, laying ends parallel and over pan edges to make an inverted V with 3 legs on each side.

To form braid, cross your right arm over your left, then pick up the 2 outer dough ropes. Uncross arms, and in doing so, cross the dough ropes over each other near the pinched ends, and lay ropes parallel to the inner part of the V. Repeat to lift the next 2 outer ropes, cross them just below the preceding ropes, and lay parallel to the inner part of the V. Continue braiding to the ends of the ropes. Pinch braid ends together.

Cover braid loosely with plastic wrap and let rise in a warm place until slightly puffy, 35 to 45 minutes. In a small bowl, beat egg to blend. Uncover braid and brush lightly with egg; save extra for other uses or discard. Sprinkle braid evenly with coarse sugar.

Bake in a 325 degree oven (300 degrees in a convection oven) until bread is deep golden brown, 45 to 50 minutes.

Slide a wide spatula under bread to release from pan, then gently slide loaf onto a rack. Let cool at least 45 minutes. Slice to serve warm or cool.

This recipe yields 1 loaf (3 lbs); 16 servings.

Comments: For many generations, bread baking has been a passion in Greg Mistells family. He grew up making yeast breads with his father. In fact, he enjoyed the craft so much, he turned it into a career. He is owner, and frequently the head baker, of Delphinas and Pearl bakeries in Portland. This rich cardamom loaf, sold at Delphinas, is also a favorite that Mistell makes at home with his 10-year-old daughter, Alisen. "Shaping a six-strand braid is fun, and the results are prettier than a standard braid," Mistell notes.

Candied orange peel can be ordered from King Arthur Flour ($3.50 for 6 ounces; 800/827-6836 or www.kingarthurflour.com). Look for coarse sugar with baking ingredients in supermarkets or specialty food stores. If making up to 1 day ahead, cool loaf, wrap airtight, and store at room temperature; freeze to store longer. Reheat, sealed in foil and thawed, in a 325 degree oven until warm, 10 to 15 minutes.

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