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.
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