Candy Cane Bread
Candy Cane Bread
| 1 loaf | Bridgford Frozen Ready-Dough®, thawed |
| ½ cup | granulated sugar |
| ¼ cup | freeze dried strawberries that have been turned to fine crumbs in food processor |
| 2 tablespoons | cold butter, grated |
| 2 tablespoons | melted butter |
| Vanilla glaze (1 cup powdered sugar, 1 tsp. vanilla extract, 1-2 Tbsp. water or milk) |
Lightly grease a large baking sheet; set aside. In a food processor, place freeze dried strawberries. Grind into fine crumbs. Add sugar and pulse a few quick times to blend; set aside.
On a lightly floured surface, roll thawed loaf of dough into a rectangle 10 x 14 inches. Spoon strawberry-sugar down center third of dough (14-inch side). With a cheese grater, grate cold butter evenly over sugar. With a knife, kitchen shears or pizza cutter, make 2-inch-long cuts (or until the cut hits the filling) at 1-inch intervals down both 14-inch sides. Fold strips diagonally over filling, overlapping strips to give a braided look. Transfer braided dough to prepared sheet pan. Shape the braid into a candy cane. Brush with melted butter. Let rise in a warm area until puffy (45 minutes to 1 hour). Bake in a preheated 375-degree oven for 20-25 minutes or until golden brown. Remove from oven to cool on wire rack. Combine icing ingredients and mix well. Drizzle over bread.