Golden Eggnog Holiday Braid Recipe
2 tablespoons warm water (105� to 115�F)
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
2-1/2 cups all-purpose flour
2 tablespoons butter or margarine, cut into 2 pieces
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 to 3/4 cup dairy eggnog, at room temperature
Vegetable oil
Dairy eggnog
Crushed sugar cubes or sliced almonds
Combine water, sugar and yeast. Stir to dissolve yeast and let stand until
bubbly, about 5 minutes.
Fit processor with steel blade. Measure flour, butter, salt and nutmeg into work
bowl. Process until mixed, about 15 seconds. Add yeast mixture; process until
blended, about 10 seconds.
Turn on processor and very slowly drizzle just enough eggnog through feed tube
so dough forms a ball that cleans the sides of the bowl. Process until ball
turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2
minutes.
Turn on processor and gradually drizzle in enough remaining eggnog to make dough
soft, smooth and satiny but not sticky. Process until dough turns around bowl
about 15 times.
Let dough stand in work bowl 10 minutes. Turn dough onto lightly floured surface
and shape into ball. Place in lightly greased bowl, turning to grease all sides.
Cover loosely with plastic wrap and let stand in warm place (85�F) until
doubled, about 1 hour.
Punch down dough. Let stand 10 minutes. Divide into 3 equal parts. Shape each
part into strand 20 inches long. Braid strands together; tuck ends under and
pinch to seal. Place on greased cookie sheet. Brush with oil and let stand in
warm place until doubled, about 45 minutes.
Heat oven to 375�F. Brush braid with eggnog and sprinkle with sugar or almonds.
Bake until golden, 25 to 30 minutes. Remove braid from cookie sheet. Cool on
wire rack.
Makes 1 loaf.
Razzle Dazzle
Recipes
http://www.razzledazzlerecipes.com
Don't forget to visit our other Recipe site at
That's My Home