Candy Cane Bread

1. 1

   On floured surface, roll dough into a 15-inch x 6-inch rectangle.

2. 2

   In a medium bowl, mix bran, brown sugar, walnuts, raisins, and margarine.

3. 3

   Spoon mixture over dough to within 1/2 inch of edges.

4. 4

   Roll up tightly from long edge; seal seam and ends.

5. 5

   Coat a baking sheet with cooking spray.

6. 6

   Place dough roll seam side down on the baking sheet; form into candy cane shape.

7. 7

   Cover with damp towel; let rise in warm draft-free place until doubled in size, about 45 minutes.

8. 8

   Meanwhile, preheat oven to 375F

9. 9

   With sharp knife, lightly slash top of loaf at 2-inch intervals.

10. 10

    Beat together egg white and water; brush on dough.

11. 11

    Bake 15 to 20 minutes or until golden brown and loaf sounds hollow when tapped.

12. 12

    Cool completely on wire rack.

13. 13

    Decorate with candied cherries.

No additional tips available.