Peppermint Bread

Today I made Peppermint Bread!

3 envelopes dry yeast, 1/4C water, 2C skim milk, 2/3C sugar, 2C powdered sugar, 2T peppermint extract, 8 oz lowfat sour cream, 4 eggs, 7-8C flour, 4T skim milk

Pour warm water (105 to 115 degrees Fahrenheit) on yeast in an extra-large bowl.

Peppermint Bread

Stir until yeast is dissolved.

Peppermint Bread

Mix in about 1C flour.

Peppermint Bread

Mix in 1C milk.

Peppermint Bread

Peppermint Bread

Mix in sugar. Blend well.

Peppermint Bread

Add eggs.

Peppermint Bread

Mix in sour cream and another 1C flour. Mix in 1C milk.

Peppermint Bread

Peppermint Bread

Add remaining flour to form a dough.

Peppermint Bread

Peppermint Bread

Divide dough in two. Knead a few minutes. Roll each into a ball. Place in two large, greased bowls. (For a little extra flavor, grease bowls with peanut butter instead of butter or oil.) Turn over once. Cover bowls with plastic wrap. Let rise two hours.

Peppermint Bread

Punch down dough to make two large loaves or three medium loaves. Roll out each ball on a flat, floured surface, into two or three rectangles. In medium bowl, stir powdered sugar with extract and 4T milk until barely pourable.

Peppermint Bread

Peppermint Bread

Peppermint Bread

Spread on rolled-out doughs.

Peppermint Bread

Peppermint Bread

Roll up and pinch to seal the edge.

Peppermint Bread

Place in two or three large greased loaf pans. Let rise at least 6 hours in the refrigerator. Preheat oven to 325F. Bake loaves 40-50 minutes or until golden brown and inside is baked through.

Peppermint Bread