Braided Eggnog Bread
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5.0
6 reviews
Excellent
Braided Eggnog Bread
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An easy to follow recipe for braided sweet loaf made with spiced eggnog.
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Ingredients
- ¼ cup warm water
- 2½ teaspoon dried active yeast
- 3 tablespoon caster sugar or superfine granulated
- 2¼ cup all purpose flour or plain flour
- 1 cup strong bread flour
- 1 teaspoon salt
- 1½ teaspoon ground nutmeg
- 2 eggs + 1 for glazing
- ⅓ cup flavorless oil such as canola oil or sunflower oil
- ½ cup + 2 tbsp eggnog
Instructions
- In a small bowl, sprinkle the yeast over the top of warm water. This should not be boiling water, but instead roughly 104°F/40C is ideal. Add a teaspoon of the sugar, stir and set aside for 10 minutes for the yeast to get foamy.
- In the bowl of a standing mixer, fitted with a dough hook, add the flours, 2 tablespoons of the sugar, salt and 1 teaspoon of nutmeg. Stir together.
- Meanwhile, add the eggs, oil and eggnog to a jug and whisk together.
- Once the yeast is foamy, add this to the flour mixture, immediately followed by the egg mixture. Turn the mixer on to a medium low speed and knead together until a dough forms. Continue kneading for 10-15 minutes until the dough is pulling itself off the sides of the bowl.
- While the dough is kneading, lightly oil a large mixing bowl. Once the dough has finished kneading, scrape this into the oiled bowl and cover in cling film or a clean dish towel. Place in a warm place to proof for 2 hours, until doubled in size.
- After the dough has doubled in size, turn out onto a clean work surface and knock back, pressing lightly into a rectangle.
- Use a sharp knife or dough scraper to cut the rectangle into three equal parts (see blog post for pictures). Then stretch these into strands.
- In order to braid the eggnog bread, pinch the three strands together at the top. Start by taking the strand on the far right, crossing this over the middle strand. Then take the strand on the left and cross over the new middle. Repeat the process until you reach the end of the bread. Pinch the three ends together. Gently tuck the ends of the braided loaf under itself and place on a lined baking sheet. Cover with a clean tea towel and proof again for about 30 minutes.
- Preheat your oven to 375°F (190C/170C Fan) and make your egg wash by whisking together the extra egg with about a half tablespoon of cool water.
- In a small bowl, mix together the remaining sugar and ½ teaspoon of nutmeg.
- When the loaf has finished its second proof, use a brush to apply the egg wash over the top and sprinkle with the sugar and nutmeg mixture. Bake in the preheated oven for about 30 minutes until the top is golden.
- Remove from the oven and cool on a wire rack.
Nutrition Information
Show Details
Calories
279kcal
(14%)
Carbohydrates
35.8g
(12%)
Protein
6.9g
(14%)
Fat
12.3g
(19%)
Saturated Fat
2.3g
(12%)
Cholesterol
53mg
(18%)
Sodium
318mg
(13%)
Potassium
95mg
(3%)
Fiber
1.5g
(6%)
Sugar
6.7g
(13%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 35.8g | 12% |
| Protein | 6.9g | 14% |
| Fat | 12.3g | 19% |
| Saturated Fat | 2.3g | 12% |
| Cholesterol | 53mg | 18% |
| Sodium | 318mg | 13% |
| Potassium | 95mg | 2% |
| Fiber | 1.5g | 6% |
| Sugar | 6.7g | 13% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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