Tuesday, March 16, 2010

Candy Cane Bread

Candy Cane Bread


2 cups dairy sour cream
2 packages active dry yeast
½ cup warm water (105 - 115°)
¼ cup butter or margarine, softened 1/3 cup sugar
2 teaspoons salt
2 eggs
About 6 cups all –purpose flour
½ can cherry pie filing for each coffeecake
one package cream cheese - add powdered sugar to sweeten (to taste)


Heat sour cream over low heat just until lukewarm. Dissolve yeast in warm water. Stir in sour cream, ¼ cup butter, the sugar, salt, eggs and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto well-floured board; knead until smooth, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.

Heat oven to 375° (I cooked mine at 350°). Punch down dough; divide into 3 equal parts. Roll each part into rectangle, 15x6”; place on greased baking sheet. With scissors (a pizza cutter also works well), make 2-inch cuts at ½ inch intervals on long sides of rectangles.

Spread the cream cheese mixture down the center of each rectangle. Spread cherries over the cream cheese mixture (do not over-fill). Crisscross strips over filling. Stretch dough to 22 inches. Curve to form cane.

Bake 15 to 20 minutes or until golden brown. While warm, brush with butter and drizzle canes with Thin Icing. If desired, decorate with cherry halves or pieces.

Thin Icing
Blend 2 cups confectioners’ sugar with about 2 tablespoons water. If icing is too stiff, stir in few drops water. (my mom suggested using milk, a bit of melted butter, and we also added vanilla - it was yummy)

(makes three cakes)
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