MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Candy Cane Twist
 Categories: Bread, Holiday
      Yield: 1 servings
 
      1 x  Pack yeast
    1/3 c  Sugar
    2/3 c  Warm water (105-115)
      1 c  Toasted skinned hazelnuts**
      3 c  Flour
      1 ts Salt
    1/4 c  Room temp unsalted butter
      1 x  Egg
    1/2 c  Dried cherries or raisins
           Icing
 
  Dissolve yeast & 1 tsp. sugar in water. Let st& until foamy, 5-10
  minutes. Place half of hazelnuts in food processor. Whirl until
  chopped; remove & reserve. Place remaining nuts in processor along
  with remaining sugar. Whirl until finely ground. Add the flour, salt
  & butter to processor. With machine running, add egg & the yeast mix.
  Whirl until mix forms a ball; whirl 30 seconds more to knead.
  Transfer dough to a large greased bowl; turn to coat. Cover with a
  damp cloth. Let rise in warm place, away from drafts, until doubled
  in bulk, about 1 1/2 hours. Punch dough down. On lightly floured
  surface, knead in remaining nuts & the cherries or raisins. Divide
  the dough in half. Roll each half into a 24" long rope. Twist the
  ropes together. On a greased sheet, form the braided loaf into a c&y
  cane shape. Cover with a damp cloth. Let rise in a warm place, away
  from drafts, until doubled in bulk, about 1 hour. Preheat oven to
  350. Bake for 25-30 minutes or until golden brown & hollow sounding
  when tapped. Cool bread on wire rack. Prepare icing. Divide icing in
  half. Tint half with red food coloring. Drizzle or pipe red & white
  icings in c&y cane stripes over bread. Icing: Stir together 1 1/2
  cups confectioners sugar & about 2-3 Tbls. milk until blended & good
  icing consistency.
  
  **NOTE: To toast hazelnuts, spread nuts on baking sheet. Bake in
  preheated 350 oven for 8-10 minutes or until toasted. Rub nuts in a
  clean kitchen towel to remove the skins.
 
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