Holiday Braid Food

HOLIDAY BRAIDED BREAD

Steps:

• Mix yeast, milk, and 2 tsp sugar. Cover with a paper towel and soak 5-10 minutes.
• Mix 5 cups flour, remaining sugar, salt, cardamom, butter, and eggs. Add yeast mixture.
• Knead in remaining flour as needed until soft and elastic.
• Pinch dough into two sections and shape into rolls or loaves. Let rise until double in size.
• Bake 20-25 minutes at 375 degrees Fahrenheit.
• To braid: Roll loaf into a long rectangle with a rolling pin. Spread about 1/2 cup filling in a stripe from top to bottom (the long way). Using kitchen shears cut the long edges into strips, about an inch wide each with a corresponding strip on the opposite edges. Fold strips across the filling back and forth. Tuck the ends under the "braid." Let rise, bake, and serve.

GOLDEN EGGNOG HOLIDAY BRAID RECIPE

Steps:

• 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.