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Breads Sweet- Candy Cane Christmas Braid Recipe

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This recipe for Breads Sweet- Candy Cane Christmas Braid, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Liz Kirkby


2 homemade dough*
1 tsp. almond extract
1 8oz. cream cheese, softened
c. powdered sugar
1 can cherry pie filling

Homemade Dough for Cherry Candy Cane Bread:
2 cups sour cream
Approx 6 cups flour
c. margarine
2 tsp. salt
1/3 c. granulated sugar
c. warm water
2 eggs
2 pkg. yeast (1 tsp.)

Heat sour cream over low heat until warm. Meanwhile, In large mixing bowl, dissolve yeast in warm water. When activated, add remaining ingredients, except 3 cups of the flour. Slowly add the warm sour cream to the mixture. Knead in bowl, until blended. Add remaining 3 cups flour. Do not add extra flour. Oil hands and knead dough inside the bowl. Cover and let rise for at least 1 hour. Divide dough into 8 sections.

Candy Cane Assembly:
Combine cherry pie filling and almond extract. Set aside. Combine soft cream cheese and powdered sugar. Set aside.

Divide dough in half (for two large candy canes) or in eights (for 8 small gift candy canes). Roll dough out on flat stone or cookie sheet into a rectangle. Spread cream cheese mixture down vertical center of rectangle and spoon cherry mixture on top of cream cheese.

With knife, cut 3/4 inch slits in dough towards center on each side of filling (smaller slits for smaller candy canes). Take one slit from each side and twist them together over top of filling. Repeat all the way down the dough. The filling will show through the braid slightly. Take top of braid and bend it to the side to make the "hook" of the candy cane. Bake at 375 degrees for 40 minutes or until dough is completely cooked.




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