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    Bread-Sweet: Cranberry Eggnog Braid

    Source of Recipe

    posted to recipecircus by Stella, from Country Woman Magazine 1996

    List of Ingredients

    3 to 3-1/2 cups all purpose flour, divided
    1/4 cup sugar
    1/2 tsp salt
    1 pkg (1/4 oz) active dry yeast
    1/2 tsp ground nutmeg
    1-1/4 cups eggnog (commercially prepared)
    1/4 cup butter or margarine
    1/2 cup dried cranberries

    Glaze:
    1 cup confectioners' sugar
    1 to 2 Tblsp eggnog
    1/4 tsp vanilla extract
    dash nutmeg

    Recipe

    In a mixing bowl, combine 1-1/2 cups of flour, sugar, salt, yeast and nutmeg - set aside. In a saucepan, heat eggnog and butter to 120-130 degrees (the butter does not need to melt) - add to the flour mixture.

    Beat on low till moistened - then beat on medium for 3 minutes. Stir in cranberries and enough of remaining flour to make a soft dough. Turn onto floured surface - knead until smooth and elastic (about 6-8 minutes). Place in a greased bowl, turning once to grease top of dough.

    Cover and let rise in a warm place until doubled, about 1 hr. Punch down dough; divide into thirds. Shape each third into a 16" rope. Braid ropes on a greased baking sheet, sealing ends. Cover and let rise until nearly doubled, about 30-45 mins.

    Bake at 350 degrees for 25-30 minutes or till lightly golden. Immediately remove from pan to a wire rack to cool.

    While loaf is warm, combine the first 3 glaze ingredients - drizzle over braid. Dust with nutmeg. Allow to cool completely.

 

 

 


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