Cranberry Braid

 

2 pkgs (5 tsp) dry yeast 

1/3 C warm water 

1 C scalded milk 

1 C Sugar 5½ C flour

1/3 C shortening 

1½ tsp salt 

2 eggs

1 tsp ground cardamom

1/4 tsp nutmeg

1½ C fresh (or frozen) cranberries, chopped

1 tsp lemon peel

 

Sprinkle yeast over warm water; let stand 5 minutes. Then stir to blend well. Combine milk, sugar, shortening and salt in a large bowl; cool until lukewarm. Beat in eggs, spices and yeast. Stir in 1/2 of the flour and blend well. Add cranberries and lemon peel; mix well. Add remaining flour and stir until a dough is formed that can be handled. Turn out onto a well floured surface and knead until smooth and elastic; 8-10 minutes. Place in a greased bowl and turn once to grease the top. Cover and let rise in a warm place until doubled. Punch down and divide into 6 equal parts.

On a floured surface, shape each piece into a 16” rope. Braid three of the ropes together and place on a greased baking sheet, braid the remaining three ropes and place beside the first three.

Cover and let rise until doubled in size.

Bake in a 350 degree oven for 25-30 minutes or until golden brown.

Top with a glaze of 2 C powdered sugar and 3 Tbsp hot milk.