Dessert time: braided cranberry bread

A beautifully braided sweet bread filled with cranberries and drizzled with glaze makes a welcome addition to any holiday. By using eggnog instead of milk, the bread's texture is. Try this recipe at your next holiday brunch!

Prep time 35 min

Cook time 30 min

Makes 1

Bread

• 400 465g (3 to 3 1/2 c) all-purpose flour, divided
• 50 g (1/4 c) sugar
• 1 g (1/2 tsp) salt
• 1 pkg (8 g/1/4 oz) active dry yeast
• 2 g (1/2 tsp) ground nutmeg
• 300 ml (1 1/4 c) eggnog
• 50 g (1/4 c) unsalted butter or margarine
• 125 ml (1/2 c) dried cranberries
• 5 ml (1 tsp) oilGlaze
• 130 g (1 c) confectioners' sugar
• 15 to 30 ml (1 to 2 tbsp) eggnog
• 1 ml (1/4 tsp) vanilla extract
• Dash of nutmeg

1. For bread, in a large bowl, combine 200 grams (1 1/2 cups) of the flour, the sugar, salt, yeast and nutmeg; set aside.
2. In a small pot, heat the eggnog and butter or margarine to 48° to 54°C (120° to 130°F); add to the flour mixture. Beat on low until moistened, then beat on medium for three minutes.
3. Stir in the cranberries and enough remaining flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, six to eight minutes. Coat a large bowl with the oil and add the dough, turning to coat. Cover the bowl and let rise in a warm place (29°C/85°F) free from drafts until the dough has doubled in bulk, about one hour.
4. Punch dough down and divide into thirds. Shape each third into a 42 centimetre (16 inch) rope. Braid the ropes on a greased baking sheet and seal the ends. Cover and let rise until nearly doubled, about 30 minutes.
5. Preheat the oven to 180°C (350°F). Bake until golden, 25 to 30 minutes. Immediately remove from the pan to a wire rack to cool completely.
6. For glaze, combine the confectioners' sugar, eggnog and vanilla in a small bowl. Drizzle over the braid, then dust with nutmeg.

If you prefer not to use eggnog, use whole milk or half-and-half instead.

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