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Granny White
Candy Cane Bread
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recipe basic sweet yeast dough
cup coarsely crushed peppermint candy
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
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1
cup powdered sugar
to 2 drops peppermint extract
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
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