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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Candy Cane Bread Recipe

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This recipe for Candy Cane Bread is from Reth Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups sour cream
2 pkg active dry yeast
1/2 cup warm water
1/4 cup butter softened
1/3 cup sugar
2 tsp. salt
2 eggs
About 6 cups flour
Directions:
Directions:
Heat sour cream over low heat until lukewarm. Dissolve yeast in warm water. Stir in sour cream, 1/4 cup butter, 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 doubled, about 1 hour.

Heat oven to 375 degrees. Punch down dough; divide into 3 equal parts. Roll each part into rectangle, 15 x 6 inches; place on greased baking sheet. With knife, make 2 inch cuts at 1/2 inch intervals on long sides of rectangles. Spread cinnamon and sugar down center of each rectangle. Criss-cross strips over filling. Stretch dough to 22 inches. Curve to form cane. Bake 15-20 minutes or until golden brown.
While warm, brush with butter and drizzle canes with Thin Icing. 3 coffee cakes. (Thin icing - 2 cups powdered sugar and 2 Tbsp water)
Personal Notes:
Personal Notes:
My husband tries to guilt me into making this for every Christmas morning.

 

 

 

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