Eggnog Bread - ABM

A holiday yeast bread that uses eggnog as its sole liquid. The richness, sugar, and warm spice of the nog get baked right into the crumb, creating a soft, slightly sweet loaf with a faint custard color. A pinch of nutmeg doubles down on that classic eggnog flavor profile.

The half-to-three-quarters-cup eggnog range is intentional. Eggnog brands vary widely in thickness; commercial dairy-aisle eggnog runs thicker than homemade, so you may need less liquid than a thinner version. Start at the lower end of the range and add more during the first knead if the dough looks dry.

Room temperature eggnog matters. Cold liquid slows yeast activity and can stall the rise entirely. Pull the carton out of the fridge thirty minutes before starting.

Slice and toast for breakfast, slathered with butter or cream cheese. Use stale slices for French toast, since the eggnog-rich crumb soaks up custard like a dream. The bread also makes excellent bread pudding or eggnog-flavored croutons for holiday salads.

Bread Machine Tips

• Add ingredients in your machine’s required order (yeast last in most models). Check your manual.
• Push the yeast into a small flour well away from the salt. Direct contact between salt and yeast can kill the leavening.
• Watch the first knead. Add bread flour a tablespoon at a time if the dough looks too wet.
• Cool fully before slicing. Warm yeast bread tears under a knife and the crumb stays gummy.

Variations

• Add a half teaspoon of vanilla extract for a more dessert-like note.
• Sprinkle the loaf with cinnamon-sugar before baking (in a conventional oven) for a glittery top.
• Stir in a quarter cup of dried cranberries or raisins during the second knead for festive fruit pops.