Cranberry Eggnog Braid

• 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
• 1 cup confectioners' sugar
• 1 to 2 tablespoons eggnog
• 1/4 teaspoon vanilla extract
• Dash nutmeg

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 120u0b0-130u0b0 (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
4. ; seal ends. Cover and let rise until nearly doubled, about 30 minutes.
5. Bake at 350u0b0 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.

flour, sugar, salt, active dry yeast, ground nutmeg, eggnog, butter, cranberries, sugar, eggnog, vanilla, nutmeg

Taken from www.tasteofhome.com/recipes/cranberry-eggnog-braid/ (may not work)