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Cranberry Eggnog Braid

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

10-12 ServingsPrep: 25 min. + rising Bake: 25 min. + cooling

Ingredients

3 to 3-1/2 cups 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

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.
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.

2 of 2

Cranberry Eggnog Braid (continued)

Directions (continued)

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.
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.

Nutrition Facts: 1 serving (1 slice) equals 257 calories, 6 g fat (4 g saturated fat), 27 mg cholesterol, 153 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.