Eggnog Bread

• 1 pkg. dry yeast
• 1/4 c. warm water
• 1 c. warm commercial eggnog
• 3 Tbsp. butter or margarine, softened
• 2 Tbsp. sugar
• 1 tsp. salt
• 1/2 tsp. ground cardamon
• 1/4 tsp. nutmeg
• 3 to 3 1/4 c. all-purpose flour
• 1 egg yolk
• 1 Tbsp. eggnog
• 2 Tbsp. sliced almonds
• 2 tsp. sugar

1. Dissolve yeast in warm water in large bowl.
2. Add next 6 ingredients.
3. Stir in enough flour to make soft dough.
4. Turn out onto floured surface and knead about 6 to 8 minutes until smooth and elastic.
5. Shape into ball and place in greased bowl, turning to grease top.
6. Cover and let rise in warm place for 1 hour. Punch dough down; place on lightly floured surface.
7. Divide into thirds.
8. Shape each third into a 16-inch rope.
9. Place rope onto greased baking sheet.
10. (Do not stretch.)
11. Braid ropes together, pinching ends to seal.
12. Cover and let rise in warm place, about 45 minutes or until double in bulk.
13. Combine egg yolk and 1 tablespoon eggnog.
14. Gently brush over loaf.
15. Sprinkle with almonds and 2 teaspoons sugar.
16. Bake at 375u0b0 for 25 minutes.
17. Cool.
18. Makes 1 loaf.

yeast, warm water, warm commercial eggnog, butter, sugar, salt, ground cardamon, nutmeg, allpurpose, egg yolk, eggnog, almonds, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518532 (may not work)