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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Meet the Cook: Whether at Thanksgiving, Christmas or New Year's, this is a good party bread. You can't beat it as a gift either...everyone I make it for really enjoys it My husband and I have a daughter, 3, and twins (a boy and girl) who are 2. -Mary Lindow, Florence, Wisconsin Ingredients:
3 to 3-1/2 cups king arthur unbleached all-purpose flour, divided |
1/4 cup sugar |
1/2 teaspoon salt |
1 package (1/4 ounce) active dry yeast |
1/2 teaspoon ground nutmeg |
1-1/4 cups eggnog |
1/4 cup butter |
1/2 cup dried cranberries |
glaze: |
1 cup confectioners' sugar |
1 to 2 tablespoons eggnog |
1/4 teaspoon vanilla extract |
dash nutmeg |
Directions:
1. In a 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° (the butter does not need to melt); add to flour mixture. Beat on low until moistened; beat on medium for 3 minutes.
2. Stir in cranberries and enough remaining flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide into thirds. Shape each third into a 16-in. rope. Braid ropes on a greased baking sheet; seal ends. Cover and let rise until nearly doubled, about 30 minutes.
4. Bake at 350° for 25-30 minutes or until golden. Immediately remove from pan to a wire rack to cool completely. Combine the first three glaze ingredients; drizzle over braid. Dust with nutmeg. Yield: 1 loaf.
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