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Yeast: Cranberry Eggnog Braid

Source of Recipe

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.