Menorah Bread

Ingredients

• 4.5 cups flour all-purpose for flour
• 1 package yeast dry quick
• 2 tablespoons sugar 
• 2 teaspoons salt 
• 1 cup water 
• 0.3 cup butter softened
• 2  eggs 
• 1  egg whites beaten
• 9 large gumdrops yellow
• 16 oz vanilla frosting 

Equipment

• bowl
• baking sheet
• sauce pan
• oven

Directions

1. Mix 2 cups of the flour, the yeast, sugar and salt in large bowl.
2. Heat water and butter in 1-quart saucepan over medium heat, stirring occasionally, until very warm (120°F to 130°F).
3. 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.
4. Place dough on lightly floured surface. Knead about 10 minutes or until smooth and elastic.
5. 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.)
6. Heat oven to 400°F. Lightly grease cookie sheet. Gently push fist into dough to deflate. Divide dough in half.
7. 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.
8. Place crosswise on cookie sheet. Open ends, making a straight line of dough parallel to long side of cookie sheet.
9. Divide remaining half of dough into thirds.
10. Roll 1 part into 5 inch rope; press on menorah for center candle.
11. 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.
12. Brush egg white over dough.
13. Bake about 15 minutes or until golden brown. Cool on cookie sheet. Attach gumdrops to tops of candles, using frosting.