Cranberry Eggnog Braid

a Christmas morning tradition

2 1/2 - 3 1/2 cups all-purpose flour
1/4 cup sugar
1 pkg. active dry yeast
1/2 tsp. nutmeg
1 1/4 cups eggnog
1/4 cup butter, softened
1/2 cup sweetened dried cranberries ( Craisins )

Glaze:
1 cup powdered sugar
1/4 tsp. rum extract
eggnog to thin
1 T. nutmeg

Lightly spoon flour into measuring cup; level off. In large mixing bowl, combine 1 1/2 cups flour, sugar, yeast, 1/2 tsp. nutmeg; mix well. In small saucepan, heat 1 1/4 cups eggnog and butter until very warm ( 120 - 130 degrees ) Add warm liquid to flour mixture. Blend at low speed with electric mixer until moistened; beat 2 minutes at med. speed. By hand, stir in cranberries and additional 1/2 - 1 cup flour. Turn onto floured surface and knead in 1/2 - 1 cup remaining flour, until smooth and elastic, about 5 minutes. Place dough in a greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light and doubled in size - about 1 hour. Grease lg. cookie sheet. Punch down dough.
Divide dough into 3 equal parts. On lightly floured surface, roll each part into 18-inch rope. Place ropes side by side on greased cookie sheet. Braid loosely from center to end. Pinch ends together, tuck under to seal. Cover with towel and let rise in warm place until light and doubled in size, about 3o minutes.
Heat oven to 350. Uncover dough. Bake 25-35 minutes, or until bread is golden brown and loaf sounds hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire rack. In small bowl, combine glaze ingredients, except for nutmeg. Add enough eggnog for desired drizzling consistency. Drizzle glaze all over the cool bread; sprinkle with nutmeg.