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Print this Recipe    Candycane Bread

Candy Cane Bread

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

Prepare basic sweet yeast dough through the first rising.

Grease 2 large baking sheets: set aside.

Punch down dough: knead for 30 seconds. On a lightly floured surface,
roll or pat out dough to a large retangle. Sprinkle with 1 cup of
candy. Fold dough over candy, then knead to distribute evenly.

Divide dough into 4 equal pieces. Roll each piece into a 22 inch
rope. Tightly twist 2 ropes togather, pinch the ends to seal. Repeat
with remaining 2 ropes. Place twisted ropes on prepaires baking
sheets, curving like candy canes. Cover with a dry towel. Let rise
in a warm place free from drafts, untill doubled in bulk, about 1
hour.

Preheat oven to 350F (175C).

Carefully brush every other section of twists with red egg-white
mixture. If desired, sprinkle coarse red sugar over red sections
of twists. Bake 25 to 35 minutes or until bread sounds hollow when
tapped on top. Cool on racks. Drizzle Peppermint Glaze over white
sections of twists. Sprinkle with finely crushed candy. Makes two
loaves.

In a small bowl, combine powdered sugar and peppermint extract.
Stir in enough milk to make a smooth creamy glaze of drizzing
consistency.

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