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.
Stir until yeast is dissolved.
Mix in about 1C flour.
Mix in 1C milk.
Mix in sugar. Blend well.
Mix in sour cream and another 1C flour. Mix in 1C milk.
Add remaining flour to form a dough.
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.
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.
Spread on rolled-out doughs.
Roll up and pinch to seal the edge.
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.