| 4 1/2 | cups Gold Medal® all-purpose flour or Better for Bread™ flour |
| 1 | package regular or quick active dry yeast |
| 2 | tablespoons 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 toothpicks |
| 1. | Mix 2 cups of the flour, the yeast, sugar and salt in large bowl. Heat water and butter in 1-quart saucepan over medium heat, stirring occasionally, until very warm (120°F to 130°F). Add water mixture to flour mixture. Beat with electric mixter on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Beat in 2 eggs until smooth. Stir in enough remaining flour to make dough easy to handle. |
| 2. | Place dough on lightly floured surface. Knead about 10 minutes or until smooth and elastic. 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.) |
| 3. | Heat oven to 400°F. Lightly grease cookie sheet. Gently push fist into dough to deflate. Divide dough in half. Roll 1 half into 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. |
| 4. | 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. |
| 5. | Brush egg white over dough. Bake about 15 minutes or until golden brown. Cool on cookie sheet. Attach gumdrops to tops of candles, using frosting or toothpicks. |
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| It may seem warmer than usual but most "quick-mix" methods combine the flour, yeast and sugar and very warm water (120° to 130°). It is often faster than the traditional method that requires the added step of first dissolving the yeast in warm water (105° to 115°) |
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| To shape gumdrops like flames gently roll and pinch them between fingers or on a heavily sugared surface. |
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| Like other yeast breads, this holiday bread needs time to rise. Be sure to plan ahead. |
Nutrition Information:
210 ( 45 ); 5 g ( 3 g); 30 mg; 290 mg; 38 g ( 1 g); 4 g 2 %; 0%; 0%; 8 % 1 1/2 ; 1 ; 1