Candy Cane Bread

Adapted from Festive & Holiday Breads

12 servings

Prepare two large baking sheets with cooking spray; set aside. Punch down dough: knead for 30 seconds. On a lightly floured surface, roll out dough to a large rectangle. Sprinkle with one cup of coarsely candy. Fold dough over candy, then knead to distribute evenly. Work quickly to avoid melting the candy. Divide dough into four equal pieces. Roll each piece into a 22" rope. Tightly twist two ropes together, pinch the ends to seal. Repeat with remaining two ropes. Place twisted ropes on prepared baking sheets, curving like candy canes. Cover with a dry towel. Let rise in a warm place free from drafts, until doubled in size, or about one hour. Preheat oven to 350. In a small bowl, combine egg and red food coloring. Mix well. Brush every other section of twists with mixture. Sprinkle red colored sugars over red sections of twists. Bake for 25 minutes, or until bread sounds hollow when tapped on top. Cool on racks. Meanwhile, to prepare glaze, combine powdered sugar and peppermint extract. Stir in enough milk to make a smooth creamy glaze of drizzling consistency. Drizzle over white sections of twists. Sprinkle with remaining peppermint candies.