Candy Cane Bread
candy cane bread
Ingredients
- 1 recipe basic sweet yeast dough
- 1 cup coarsely crushed peppermint candy
- 1 egg white blended with 2 to 6 drops red food coloring
- course red decorating sugar, if desired
- 1/3 to 1/2 cup finely crushed peppermint candy
- 1 cup powdered sugar
- 1 to 2 drops peppermint extract
- 1 to 2 tablespoons milk
Instructions
- 1
Prepare basic sweet yeast dough through the first rising.
- 2
Grease 2 large baking sheets: set aside.
- 3
Punch down dough: knead for 30 seconds. On a lightly floured surface, roll or pat out dough to a large rectangle. Sprinkle with 1 cup of candy. Fold dough over candy, then knead to distribute evenly.
- 4
Divide dough into 4 equal pieces. Roll each piece into a 22 inch rope. Tightly twist 2 ropes together, pinch the ends to seal. Repeat with remaining 2 ropes. Place twisted ropes on prepared baking sheets, curving like candy canes. Cover with a dry towel. Let rise in a warm place free from drafts, until doubled in bulk, about 1 hour.
- 5
Preheat oven to 350F (175C).
- 6
Carefully brush every other section of twists with red egg-white mixture. If desired, sprinkle coarse red sugar over red sections of twists.
- 7
Bake 25 to 35 minutes or until bread sounds hollow when tapped on top.
- 8
Cool on racks. Drizzle Peppermint Glaze over white sections of twists. Sprinkle with finely crushed candy.