Candy Cane Loaf Bread
2-pound loaf (24 slices)
1/2 cup milk
1/4 cup water
2 eggs
1/3 cup margarine or butter, cut up
4 cups bread flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons active dry yeast or bread machine yeast
1/4 cup red-colored sugar
Peppermint Powdered Sugar Icing (recipe below)
Add the first 8 ingredients to the machine according to manufacturer's
directions. Select the dough cycle. When cycle is complete, remove dough from
machine. Punch down. Cover and let rest 10 minutes. Divide dough in half; roll
each half into a 24-inch-long rope. Roll 1 of the ropes in red sugar. (If the
sugar does not stick, spray the dough lightly with nonstick coating and re-roll
in sugar.) Line up both ropes, 1 inch apart on a greased baking sheet. Twist the
ropes together; press ends together. Curve one end to form a cane shape. Cover
and let rise in a warm place about 1 hour or until nearly double. Bake in 350
degree oven about 25 minutes or until bread sounds hollow when tapped. Remove;
cool. Frost the plain portion with Peppermint Powdered Sugar Icing. Peppermint
Powdered Sugar Icing: Combine 1 cup sifted powdered sugar, 1 tablespoon milk,
and a few drops peppermint or almond extract. Stir in a little milk, if needed,
to make an icing of spreading consistency.