Sarasotas Candy Cane Bread Recipes

CANDY CANE BREAD

Steps:

• Stir together flour, brown sugar, baking powder and salt.
• Cut in the butter or margarine until mixture resembles coarse crumbs. Add nuts.
• Mix egg and milk. Stir into dry mixture just till moistened.
• On a lightly floured surface, pat dough to a 10 x 7-inch rectangle, 1/2 inch thick. Cut crosswise into 1-inch strips. Twist each strip by holding both ends. Bend 1 end to form a candy cane.
• Place several inches apart on greased baking sheet. Bake at 425 degrees for 10 minutes or till light brown.
• Carefully transfer to rack. Cool. Coat each cane with powdered Sugar Icing. Decorate, using decorator icing, cinnamon candies, or peppermint candies as desired. Makes 10.
• Powdered Sugar Icing: In bowl combine 2 cups sifted powdered sugar and enough milk to make of drizzling consistency.

CANDY CANE HOLIDAY BREAD

Steps:

• Combine cranberries, maraschino cherries, and raisins in a food processor, meat grinder, or baby food mill fitted with the blade. Process until finely chopped.
• Transfer the fruit mixture to a saucepan; add sugar and honey. Bring to a boil. Cook over medium heat until quite thick, 5 to 10 minutes. Let cool, about 15 minutes. Refrigerate filling; it should thicken to the consistency of thick jam.
• Combine water, yeast, and 1 teaspoon sugar in a 1-cup glass measuring cup. Let stand until foamy, about 5 minutes.
• Meanwhile, microwave 1 cup butter in a 4-cup glass measuring cup until melted, about 1 minute on high. Add milk and microwave on medium until steaming, about 3 minutes. Let cool slightly.
• Stir proofed yeast and eggs into the milk mixture. Mix flour and 3 tablespoons sugar in a large bowl; make a well in the center. Pour yeast mixture into the well. Stir until well combined. Cover bowl with greased plastic wrap or a lid and refrigerate, 3 hours to overnight.
• Line 2 baking sheet with foil and grease lightly with 1 teaspoon butter.
• Divide dough into 2 pieces. Roll a piece out into 18x14-inch rectangle on the foil. Cut eighteen 1-inch flaps down each long side like the legs of a centipede. Spread 1/2 of the filling down the center strip. Overlap the flaps of dough alternately over the filling, tucking the ends under. Repeat with the second piece of dough and remaining filling.
• Gently curve the tops of the loaves to form a candy cane shape. Leave at least a couple inches all around for dough to expand. Cover with dry towels and let rise until puffed and doubled in size, about 45 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Uncover loaves and bake in the preheated oven until golden brown, about 15 minutes.
• Mix icing sugar, melted butter, and milk in a small bowl or glass measuring cup to make icing. Spoon into a resealable plastic bag and snip off a bottom corner. Drizzle icing over candy cane loaves while still warm.

PARMESAN BREADSTICK "CANDY CANES"

Steps:

• Preheat oven to 350°F. Separate breadsticks; cut each crosswise in half. Dip in butter, then in cheese, turning to evenly coat all sides.
• Twist breadsticks; shape into candy-cane shapes on ungreased baking sheet.
• Bake 14 to 18 min. or until golden brown. Serve warm.

CANDY CANE CHOCOLATE LOAVES

Steps:

• Preheat oven to 350°. Coat three 8x4-in. loaf pans with cooking spray. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts until blended., In another bowl, whisk flour, cocoa, baking soda and salt; add to brown sugar mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.