Golden Eggnog Holiday Braid Recipe
- 2 tablespoons warm water (105 to 115 F)
- 2 tablespoons sugar
- 1 (1/4 ounce) package active dry yeast
- 2 12 cups all-purpose flour
- 2 tablespoons butter or 2 tablespoons margarine, cut into 2 pieces
- 1 teaspoon salt
- 14 teaspoon ground nutmeg
- 12-34 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 (85F) 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 375F 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.
water, sugar, active dry yeast, flour, butter, salt, ground nutmeg, eggnog, vegetable oil, eggnog, sugar
Taken from www.food.com/recipe/golden-eggnog-holiday-braid-recipe-186656 (may not work)