Bread, Muffin and Scone Recipes

Cranberry Eggnog Braid

Yield: 1 loaf

3 to 3 1/2 cups all-purpose flour, divided
1/4 cup granulated sugar
1/2 teaspoon salt
1 (1/4 ounce) package active dry yeast
1/2 teaspoon ground nutmeg
1 1/4 cups commercially prepared eggnog
1/4 cup butter or margarine
1/2 cup dried, sweetened cranberries

Glaze:
1/2 cup confectioners' sugar
1 tablespoon eggnog
1/4 teaspoon vanilla extract
Dash nutmeg

In a mixing bowl, combine 1 1/2 cups of the flour with the sugar, salt, yeast, and nutmeg; set aside.

In a saucepan, heat eggnog and butter to 120-130 degrees F (the butter does not need to melt); add to flour mixture. Beat with an electric mixer on low until moistened; beat on medium for 3 minutes. Stir in cranberries and enough remaining flour to make a soft dough.

Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. ALTERNATELY, knead with a bread dough hook for 6-8 minutes in a standing electric mixer. Place in a greased bowl, turning once to grease the top. Cover with a dish towel and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide into 3 parts. Shape each part into a 16-inch rope. Braid the ropes together on a greased baking sheet; seal ends. Cover and let rise until nearly doubled, about 30 minutes.

Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove to a wire rack to cool completely. Combine the first 3 glaze ingredients and drizzle over cooled loaf. Sprinkle with nutmeg.