Recipe#2498

Title: Candy Cane

Newsgroups: rec.food.recipes 
 From: GARY gep@hotmail.com 
 Subject: Candy Cane Bread 
 Message-ID: E1n9C9.18v@taranto.com 
 Date: Fri, 29 Nov 1996 18:14:32 GMT 

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.