Candy Cane Bread

Prepare basic sweet yeast dough through the first rising. Grease 2 large baking sheets: set aside. Punch down dough: knead for 30 seconds. On a lightly floured surface, roll or pat out dough to a large retangle. Sprinkle with 1 cup of candy. Fold dough over candy, then knead to distribute evenly. Divide dough into 4 equal pieces. Roll each piece into a 22 inch rope. Tightly twist 2 ropes togather, pinch the ends to seal. Repeat with remaining 2 ropes. Place twisted ropes on prepaires baking sheets, curving like candy canes. Cover with a dry towel. Let rise in a warm place free from drafts, untill doubled in bulk, about 1 hour. Preheat oven to 350F (175C). Carefully brush every other section of twists with red egg-white mixture. If desired, sprinkle coarse red sugar over red sections of twists. Bake 25 to 35 minutes or until bread sounds hollow when tapped on top. Cool on racks. Drizzle Peppermint Glaze over white sections of twists. Sprinkle with finely crushed candy. Makes two loaves. In a small bowl, combine powdered sugar and peppermint extract. Stir in enough milk to make a smooth creamy glaze of drizzing consistency.