Recipe: Candy Cane Bread

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CANDY CANE BREAD

1 0.00 SWEET DOUGH
2 500.00 mL sour cream
3 2.00 packages active dry yeast
4 125.00 mL lukewarm water
5 50.00 mL butter or margarine, softened
6 75.00 mL sugar
7 10.00 mL salt
8 2.00 eggs
8 1500.00 mL all-purpose flour
10 750.00 mL glazed fruit peel, chopped
11 0.00 GLAZE
12 300.00 mL sifted icing sugar
13 0.00 Dash cinnamon
14 0.00 Dash nutmeg
15 2.00 mL rum extract
16 1.00 mL almond extract
17 25.00 mL to 30 mL milk

SWEET DOUGH Heat sour cream over low heat until lukewarm. Dissolve yeast in water. Stir in sour cream, butter or
margarine, sugar, salt, eggs and 500 mL flour. Beat until smooth. Work in enough flour to make soft dough. Turn onto floured
board and knead until smooth and elastic (8 to 10 min). Shape in ball and place in greased bowl, turning to grease top. Cover
and let rise in a warm place until double in bulk (about 1 h). Punch down and divide in three equal portions. Roll each portions
into rectangle 40x16 cm; place on greased baking sheet. With scissors, make 5 cm cuts at 1.5 cm intervals on long sides of
rectangles. Spread 250 mL fruit peel on center of each rectangle. Crisscross strips over filling. Stretch dough to 56 cm. Curve
to form cane. Bake at 190 C until golden brown (15 to 20 min). GLAZE Mix sugar and spices. Stir in rum and almond extract.
Add enough milk to make a thin glaze. Drizzle over cooled canes. Garnish with chopped candied fruit, if desired. Makes 3
candy canes.