Goddess Rhiannon
December 17th, 2005, 09:46 PM
White and semisweet chocolate dough, a holiday shape, a pink-and-
white glaze, and sugar-dusted sparkle -- these magical ingredients
make for memorable holiday mornings.
Ingredients
Qty. Measurement Description
1/2 cup milk
1/4 cup water
1 egg
2 tablespoons margarine or butter, cut up
3 cups bread flour
2 tablespoons sugar
3/4 teaspoon salt
1-1/4 teaspoons active dry yeast or bread machine yeast
1/2 cup white baking pieces
1/2 cup semisweet chocolate pieces
3/4 cup sifted powdered sugar
Few drops peppermint extract
Milk
Preparation Rise: 45 minutes, Prep: 25 minutes, Bake: 25 minutes
Add the first 8 ingredients to a 1-1/2- or 2-pound bread machine
according to the manufacturer's directions. Select the dough cycle.
When cycle is complete, remove dough. Punch down. Cover and let rest
for 10 minutes.
On a lightly floured surface, roll dough into a 20x10-inch rectangle.
Cut rectangle in half lengthwise to make two 20x5-inch rectangles.
Sprinkle the white baking pieces down the center of one of the
rectangles. Sprinkle the semisweet chocolate pieces down the center
of the other rectangle. Brush edges of dough with water. Fold long
sides of dough over filling; seal edges. Gently roll the dough into
ropes.
Place the filled ropes, seams down, 1 inch apart on a greased large
baking sheet. Twist the ropes together; press ends together. Curve
one end to form a candy cane shape. Cover and let rise in a warm
place for 45 to 60 minutes or until nearly double.
Bake in a 350 degree F oven about 25 minutes or until bread sounds
hollow when lightly tapped. Remove from baking sheet; cool slightly
on a wire rack.
In a small bowl combine powdered sugar and a few drops peppermint
extract. Stir in enough milk (2 to 4 teaspoons) to make a glaze of
drizzling consistency. For white glaze, reserve half of the mixture.
For pink glaze, stir 1 drop red liquid food coloring into the
remaining mixture. Drizzle white and pink glaze over loaf. Sprinkle
with coarse sugar. Serve warm. Makes 18 servings.
Nutritional Analysis
Number of Servings: 18 servings
Per Serving Amount
calories 165
total fat 4g
saturated fat 2g
cholesterol 13mg
sodium 124mg
carbohydrate 28g
fiber 1g
protein 4g
calcium 2%
iron 6%
white glaze, and sugar-dusted sparkle -- these magical ingredients
make for memorable holiday mornings.
Ingredients
Qty. Measurement Description
1/2 cup milk
1/4 cup water
1 egg
2 tablespoons margarine or butter, cut up
3 cups bread flour
2 tablespoons sugar
3/4 teaspoon salt
1-1/4 teaspoons active dry yeast or bread machine yeast
1/2 cup white baking pieces
1/2 cup semisweet chocolate pieces
3/4 cup sifted powdered sugar
Few drops peppermint extract
Milk
Preparation Rise: 45 minutes, Prep: 25 minutes, Bake: 25 minutes
Add the first 8 ingredients to a 1-1/2- or 2-pound bread machine
according to the manufacturer's directions. Select the dough cycle.
When cycle is complete, remove dough. Punch down. Cover and let rest
for 10 minutes.
On a lightly floured surface, roll dough into a 20x10-inch rectangle.
Cut rectangle in half lengthwise to make two 20x5-inch rectangles.
Sprinkle the white baking pieces down the center of one of the
rectangles. Sprinkle the semisweet chocolate pieces down the center
of the other rectangle. Brush edges of dough with water. Fold long
sides of dough over filling; seal edges. Gently roll the dough into
ropes.
Place the filled ropes, seams down, 1 inch apart on a greased large
baking sheet. Twist the ropes together; press ends together. Curve
one end to form a candy cane shape. Cover and let rise in a warm
place for 45 to 60 minutes or until nearly double.
Bake in a 350 degree F oven about 25 minutes or until bread sounds
hollow when lightly tapped. Remove from baking sheet; cool slightly
on a wire rack.
In a small bowl combine powdered sugar and a few drops peppermint
extract. Stir in enough milk (2 to 4 teaspoons) to make a glaze of
drizzling consistency. For white glaze, reserve half of the mixture.
For pink glaze, stir 1 drop red liquid food coloring into the
remaining mixture. Drizzle white and pink glaze over loaf. Sprinkle
with coarse sugar. Serve warm. Makes 18 servings.
Nutritional Analysis
Number of Servings: 18 servings
Per Serving Amount
calories 165
total fat 4g
saturated fat 2g
cholesterol 13mg
sodium 124mg
carbohydrate 28g
fiber 1g
protein 4g
calcium 2%
iron 6%