Recipe by Annacia
This is a lovely presentation bread that tastes every bit as good as it looks. It's popular throughout the holiday season isn't difficult to make. Enjoy!
Top Review by loof
What a delightful bread! I made this using a stand mixer instead of a food processor. I topped with the almonds and thought that was lovely with the subtle eggnog and nutmeg flavors. I liked that this bread is not overly sweet, just nice and rich, great plain or warmed with a little butter. Thanks for sharing a great recipe! Made for the Sweet December holiday event, 2013
- 2 tablespoons warm water (105 to 115 F)
- 2 tablespoons sugar
- 1 (1/4 ounce) package active dry yeast
- 2 1⁄2 cups all-purpose flour
- 2 tablespoons butter or 2 tablespoons margarine, cut into 2 pieces
- 1 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄2-3⁄4 cup dairy eggnog, at room temperature
- vegetable oil
- dairy eggnog
- crushed sugar cubes or sliced almonds
Directions See How It's Made
- 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.