Instructions: 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.

NOTES : 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.

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