Menorah Bread

Have the kids help shape this tender yeast bread to resemble a Menorah as a fun and delicious way to involve them in celebrating the holiday.

Yield: 1 loaf (18 slices)

Ingredients

• 4 1/2 cups Gold Medal all-purpose flour or Harvest King or Better for Bread bread flour
• 1 package regular or quick active dry yeast
• 2 tablespoons granulated sugar
• 2 teaspoons salt
• 1 cup water
• 1/4 cup butter or margarine, softened
• 2 eggs
• 1 egg white, beaten
• 9 large yellow gumdrops
• About 1/2 cup Betty Crocker Rich & Creamy vanilla frosting or wooden picks

Instructions

1. Mix 2 cups of the flour, the yeast, sugar and salt in large bowl.
2. Heat water and butter in a 1 quart saucepan over medium heat, stirring occasionally, until very warm (120 degrees F to 130 degrees F).
3. Add water mixture to flour mixture. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently.
4. Beat in 2 eggs until smooth.
5. Stir in enough remaining flour to make dough easy to handle.
6. Place dough on lightly floured surface. Knead about 10 minutes or until smooth and elastic.
7. Place dough in greased bowl; turn greased side up. Cover and let rise in warm place 1 to 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.)
8. Heat oven to 400 degrees F. Lightly grease a cookie sheet.
9. Gently push fist into dough to deflate. Divide dough in half. Roll 1 half into a 32 inch rope. Shape rope into large U shape, then double-twist the bottom 4 inches of the U shape together. Place crosswise on cookie sheet. Open ends, making a straight line of dough parallel to long side of cookie sheet.
10. Divide remaining half of dough into thirds. Roll 1 part into 5 inch rope; press on menorah for center candle. Roll each remaining part of dough into 10 inch rope; cut each rope into fourths. Press 4 pieces on each side of center candle on menorah, about 1 inch apart, for remaining candles.
11. Brush egg white over dough.
12. Bake for about 15 minutes or until golden brown.
13. Cool on cookie sheet.
14. Attach gumdrops to tops of candles, using frosting or wooden picks.

Notes

It may seem warmer than usual but most "quick-mix" methods combine the flour, yeast and sugar and very warm water (120 degrees F to 130 degrees F). It is often faster than the traditional method that requires the added step of first dissolving the yeast in warm water (105 degrees F to 115 degrees F)

To shape gumdrops like flames gently roll and pinch them between fingers or on a heavily sugared surface.

Like other yeast breads, this holiday bread needs time to rise. Be sure to plan ahead.

Nutrition

Per serving: Calories 210 (Calories from Fat 45); Total Fat 5g (Saturated Fat 3g); Cholesterol 30mg; Sodium 290mg; Total Carbohydrate 38g (Dietary Fiber 1 g); Protein 4 g
Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 8%
Exchanges: 1 1/2 Starch; 1 Fruit; 1 Fat
* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens