Eggnog Holiday Braid

On our holiday baking kick, we decided to make this eggnog holiday braid. Using rapid-rise yeast cuts the rising time significantly, and using the food processor eliminates the need for kneading the dough. (If you don't have a food processor, you can also knead the dough for 8 minutes in a mixer or by hand, until smooth.) If the kitchen room temperature is cooler than 85 degrees, heat the oven to 200 degrees Fahrenheit for one minute. Then turn off the oven and place the dough to rise in the warmed oven. Alternatively, you can place the dough to rise in the oven with a pan of boiling water on the rack underneath the bowl. 

The resulting bread is rich, full of cranberries, and delicious. The next morning we took some of the leftover eggnog to make french toast with the remaining bread. For french toast, just mix 1/2 cup eggnog with an egg or two, dip in the bread slices, and pan fry in a little butter. (I used the remaining egg from the eggwash the night before.) You can also add ground cinnamon or allspice to the egg mixture before dipping the bread slices.

Eggnog Holiday Braid

2 tbsp warm water (105-115 degrees Fahrenheit)

2 tbsp sugar

1 package rapid-rise yeast

2 1/2 cups unbleached all-purpose flour

2 tbsp unsalted butter

1 tsp salt

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1/2 to 3/4 cup dairy eggnog

1/2 cup dried cranberries

1 egg

sugar for dusting

Combine sugar, water, and yeast in a measuring cup. Stir to dissolve and let stand until bubbly, for 5 minutes. Fit food processor with dough blade. Measure the flour, butter, salt, nutmeg, and allspice into the work bowl. Process until mixed, for about 15 seconds.

Add yeast mixture to flour mixture. Process about 10 seconds until blended. With the processor on, very slowly drizzle in just enough eggnog through the feed tube, until the dough forms a ball that cleans the sides of the bowl. Process until the dough ball turns around the bowl about 25 times, turn off the processor and let stand in the work bowl for 10 minutes.

Turn the dough onto a lightly floured surface, shape into a smooth ball. Place in a lightly greased bowl, and turn the dough to coat with oil on all sides. Cover the bowl with plastic wrap and let stand in a warm place until doubled, about 45 minutes to an hour. 

Punch down the dough. Let stand 10 minutes. Divide into 3 equal parts. Shape each part into a long strand, like rolling a snake, about 20 inches long. Braid the 3 strands and tuck the ends under the braid, sealing the ends. Place the braid on a cookie sheet lined with parchment paper. Cover loosely with plastic wrap and let rise in a warm place until doubled, about 30 minutes.

Heat oven to 375 degrees Fahrenheit. Beat the egg and add the tablespoon of water. Gently brush the dough braid with the eggwash, and sprinkle with sugar. 

Bake 25-30 minutes, until the dough sounds hollow when tapped with your finger or a wooden spoon. Let cool on a wire rack.