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Candy Cane Bread |
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Serves: 3 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Candy Cane Bread recipe on the web!!* See note below. _ packages yeast active dry _ teaspoon sugar ___ cup water warm (105° to 115°) _ 1/2 cups milk warm ___ cup butter or margarine, softened ___ cup honey _ tablespoons sugar _ eggs large _ teaspoons salt _ to 8 cups flour Spice-Nut Filling (see below) Melted butter (optional) _ or 2 recipes of Vanilla Glaze Candied cherries, halved (optional) Walnut halves (optional) * If you don't have three baking sheets, shape and raise the third loaf on greased foil and slide onto an empty baking sheet after the first two breads are baked. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water; let stand until foamy, 5 to 10 minutes. In a large mixer bowl at low speed, beat milk, softened butter, honey, 6 tablespoons sugar, eggs and salt until blended. Add yeast mixture. Gradually add 4 cups of the flour, beating until smooth. Stir in remaining flour until mixture forms a stiff dough. On a lightly floured surface, knead for about 5 minutes or until smooth and elastic. Place in a greased bowl; turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 1 1/4 hours. Punch down dough. Divide into 3 equal portions; cover with a towel. On a lightly floured surface, roll one portion at a time into a 16 x 10-inch rectangle. Crumble one-third of the filling over the dough. Starting from a long side, roll like a jelly roll, pinching seam to seal. Transfer to a greased baking sheet, placing seam-side down and stretching lengthwise to 18 inches. With a sharp knife, make diagonal cuts 1 inch apart along one long side of roll. Curve top of each roll to form a candy cane shape, with cut side on top of the curve. Slightly spread cuts apart to allow room for rising. Cover and let rise in a warm place for 20 minutes. Bake in a preheated 375° oven for 25 to 28 minutes or until lightly browned, covering with foil toward end of baking to prevent over-browning. Transfer to a wire rack. Brush with melted butter if desired. Cool for 15 minutes. Spoon glaze over bread and decorate with cherries and nuts if desired. Serve warm or at room temperature. Best served within 2 days. If preparing ahead, cool completely without glaze. Wrap tightly in foil and freeze up to 2 months. Thaw, glaze and decorate. Place bread on a cutting board or foil-covered piece of cardboard and overwrap with cellophane or plastic wrap. Tie with red or green ribbons and attach small candy canes. Add a big Santa or snowman gift tag. Spice-Nut Filling Holiday Fruit Stollen Carrot-Pineapple Bread Lemon Tea Loaves |
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