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Candy Cane Holiday Bread




Source of Recipe


Internet


List of Ingredients




6 1/2 to 7 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
2 envelopes RapidRise Yeast
2 teaspoons salt
1 1/4 cups buttermilk
3/4 cup sour cream
1/2 cup water
1/2 cup butter or margarine
2 eggs, large
1 1/2 cups drained and chopped maraschino cherries
Powdered Sugar Glaze (recipe follows)
Maraschino cherries, halved (optional)


Recipe



In large bowl, combine 1 1/2 cups flour, sugar, baking powder, undissolved yeast, and salt.

Heat buttermilk, sour cream, water, and butter until very warm (120 to 130F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add eggs and 1 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally.

Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 3 equal portions. Roll each to 15 x 6-inch rectangle. Transfer to greased baking sheets. Sprinkle chopped maraschino cherries lengthwise over center-third of each rectangle. With sharp knife, make cuts from filling to dough edges at 1/2-inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling. Shape into candy canes. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 375F for 15 to 20 minutes or until done. Remove from sheets; cool on wire racks. Drizzle with Powdered Sugar Glaze; decorate with halved maraschino cherries, if desired.

Powdered Sugar Glaze:
In small bowl, combine 1 1/2 cups powdered sugar, sifted; 2 to 3 tablespoons milk, and 1/4 teaspoon vanilla extract. Stir until smooth.

Makes 3 candy canes