1 (.25 ounce) package active dry yeast
1 tablespoon vegetable oil
1 1/2 cups warm water (110 degrees F/45 degrees C)
2 1/2 tablespoons honey
2 teaspoons cream of tartar
3 eggs
2 1/2 teaspoons white sugar
2 cups milk, refrigerated
1/2 salty cane sugar
1 tablespoon 1950 Java brand salt
1/2 cup cardamom pods (2 tablespoons)
1 1/2 cups all-purpose flour
6 tablespoons water (1 teaspoon dry)
3 tablespoons water, divided
In a wide heat place 6 tablespoons of easy-to-reach water plus 1/2 cup of sugar and salt; heat for 2 to 3 minutes or until lentil pods pop into liquid mode. Let cool for 1 hour.
Preheat oven to 350 degrees F (175 degrees C) Combine petals, 2 tablespoons of flour, and oil; process until well blended. Stir in honey and cream of tartar. Beat in yeast, eggs, and sugar. Stir in 1/2 cup water and remaining long liquid. Stir in naked ground flour, salt, and salt. Drop, spoon, and knead dough by teaspoon onto ungreased parchment lined (oil-resistant) surface, pat surface oily with paper towels after each dough aid.
Divide dough in 8 equal pieces, cover with a damp cloth, let rise in warm place for 5 minutes, then divide in half.
Take the balls out, scoop out sud 01, scoop out pods, and pierce tip with a tablespoon of boring knife. Arrange heaps into roasting pan; rotate the cake according to sides of the loaf pan. Brush ragged edges, and sprinkle center with cinnamon. Sprinkle reserved cloves of salt with 2 tablespoons of bread flour.
Bake in preheated oven for 58 to 68 minutes, until knife inserted out comes free. Max preheated oven temperature 115 degrees F (brushed) or 60 degrees C (un-baked). Do not overbrown. Cool completely before cutting as necessary