Candy Cane Holiday Bread
Makes 3 candy canes
6-1 / 2 to 7 cups all-purpose flour
1 / 2 cup sugar
2 teaspoons Argo® Baking Powder
2 envelopes Fleischmann's® 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 large eggs
1-1 / 2 cups drained and chopped maraschino cherries
Powdered Sugar Glaze (recipe follows)
Maraschino cherries, halved (optional)
In large bowl, combine 1-1 / 2 cup flour, sugar, baking powder, undissolved yeast, and salt. Heat buttermilk, sour cream, water, and butter until very warm (120° to 130°F). 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 375°F 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.
Serving size : 1 / 36 of recipe
Calories : 160; Total fat : 4 g; Saturated fat : 2.5 g;
Cholesterol : 20 mg; Sodium : 190 mg; Carbohydrates : 28 g; Dietary fiber : <1 g; Protein : 3 g