The following is a recipe that was a favorite in the classes I taught.
In the instructions there are directions for making it in the Cuisinart
food processor, or making it with a mixer or by hand.
Many processors will not handle bread dough successively--from experience
I know the Cuisinart brand will---both the older models and the new one
that just came out. I have the older model and have made hundreds of
loaves with it.
The recipe is great for the coming holiday season.
WREATH
3 Tablespoons warm water
1 teaspoon sugar
1 package (1 Tablespoon) yeast
3 3/4 cups bread flour
3 Tablespoons butter
1 1/2 teaspoon salt
2 Tablespoons sugar
3/4 teaspoon nutmeg (preferably freshly ground)
1 cup dairy eggnog (may need 2 Tablespoons more)
1 teaspoon vanilla
1/2 teaspoon almond extract
TO COMPLETE:
1 egg white
1 Tablespoon water
coarse sugar (pearl sugar can be ordered from King Arthur and is
beautiful)
sliced almonds
10 candied cherries, halved
1. Combine yeast, 1 teaspoon sugar and warm water. Let stand while
measuring the rest of the ingredients.
PROCESSOR METHOD: Place dough blade in workbowl. Add flour, butter, salt,
remaining sugar and nutmeg. Pulse. Stir together the eggnog with the
extracts. Set aside. Turn machine on and pour the yeast in through the
small feed tube. Without stopping the machine, pour in the eggnog mixture
in a slow steady stream. Add the extra 2 Tablespoons eggnog, if needed,
to pull the dough together into a ball. Let ball revolve about 30 times
in the workbowl to fully knead it.
Place dough in an oiled bowl or a plastic bag and set in a warm place to
rise. NOTE: sweet, rich doughs often take longer to develop, perhaps
75-90 minutes to double--watch to see how yours acts.
MIXER OR HAND METHOD: Put proofed yeast in a large bowl. Add eggnog,
extracts and melted butter. Stir to combine. Add nutmeg and salt. Add
half of the flour and beat for 2 minutes. Add half of remaining flour and
beat again for 2 minutes. Empty remaining flour into the dough. Knead
dough for about 8 minutes. Dough should be soft but not overly sticky.
Set in warm place until doubled. See NOTE above.
BOTH METHODS: Spray smooth work surface with non-stick pan spray. Spray a
large cookie sheet. Empty risen dough out onto sprayed area and shape
into a roll about 22-24 inches long. Cut this roll in half, lengthwise.
Starting in middle, working to both ends, lap the 2 long pieces over and
over each other to form one long twisted rope shape. Lift rope onto
cookie sheet. Shape rope into a round wreath, joining a top twist from
one end to a bottom twist from the other end. Repeat with other 2 ends.
Cover loosely with sprayed plastic wrap and set aside to double in size.
BEFORE DOUGH FINISHES DOUBLING, PREHEAT OVEN TO 375 DEGREES.
Whisk egg white and water together. When dough has doubled, brush with
egg white mixture then sprinkle first with sliced almonds and then the
coarse sugar. Stick halves of the candied cherries, firmly, around as you
like. BAKE FOR 25-30 MINUTES. Transfer to rack to cool. Cover when cooled
Serve with EGGNOG BUTTER
Beat with mixer until smooth and fluffy: 1 stick unsalted butter
(important that it be unsalted), 1/3 cup eggnog, 1/2 teaspoon vanilla,
1/2 teaspoon nutmeg, 2 Tablespoons powdered sugar, 1 teaspoon lemon
juice. NOTE: This mixture takes a long time to get smooth---i.e., 5-6
minutes. Keep beating and it will come together nicely. Mound in a bowl
and refrigerate at least 30 minutes before serving as a spread for slices
of the wreath.
Enjoy. Gloria Martin.