Unicorn twist bread is a fun and trendy white bread that's easy to make and colorful to look at. With sweet swirls of pink, blue, and purple, this bread is a great snack.
Place the ingredients for the bread in your machine in the order listed by the owner's manual. Mine states wet, dry, yeast last, but yours may vary.
Press the dough cycle and wait for it to complete.
By Hand Option
In a large bowl dissolve the yeast in warm milk and water (about 110 degrees) for about 10 minutes until foamy.
Add in the eggs, butter, sugar, and salt. Add in the flour a little at a time until the dough comes together to form a ball and pulls away from the sides of the bowl. You may not need all of the flour.
Knead the dough until it's elastic (about 8 minutes). You should be able to poke it and have the dough spring back to fill in the indent quickly. Then place it in a greased bowl with plastic wrap over the top and let it rise in a warm place until doubled in size, about 1 hour.
Both Options Follow Along From Here
In a bowl, combine your vanilla, powdered sugar, and cream cheese. Divide that into 3 bowls and then add the food coloring to each until the desired color is reached.
Roll the dough out onto a lightly floured surface and punch it down. Divide it into 3 equal sized parts. Or as close as you can get.
Roll each bread section out into a rectangle of about the same size. It's okay if they aren't the same size because you can fix that later, but aim for neat rectangle shapes.
Spread the cream cheese on each section, one color per section. It's okay if it touches the edges.
Roll up the dough from one long side to the other until it's a tightly rolled log. (Like you're making cinnamon rolls).
Slice each log in half down the middle, revealing the colorful stripes inside.
Gently pick up each half and arrange them. Lay three side by side in the order desired.
Braid them from the top to the bottom, pinching at the ends to hold them together if needed. As you braid ou can pull on the bread ropes that are shorter than the others to extend them enough to complete this. It's okay if one stripe is about 2 inches short, it'll be on the bottom of a bread loaf and unnoticed. Promise.
Lay the bread braids in greased bread pans by placing the ends in first and laying the center on top, stripes facing up. Think deflated tire.
Let rise until doubled (about 45min-60min).
Bake for 35 minutes in a 350F degree preheated oven, checking mid-way through. If you don't want it too browned, place a piece of aluminum foil over the tops of the bread to prevent them from browning any further.
Let cool 10 minutes in bread pan, then turn onto a wired rack to complete cooling.
Use as desired and enjoy.
Notes
Your dough might be a little sticky, but as you knead it in the flour (after the first rise) it will fix itself right out.When you divide the dough and roll them out, it's okay if they aren't 100% exactly the same length because when you braid them together you can tug on the bread a little bit to stretch it out and make it longer.I recommend keeping paper towels handy as the rolling, cutting, and braiding can get messy. Keeping your hands clean helps to prevent smearing the colors all over the place.When you place the bread in the pans, the bread braid WILL be longer than the bread pan. What you're basically doing is folding the ends in under the braid to where top and bottom meet and the center's on top, much like a deflated circle.When the bread does its second rise and bakes, it all comes together to create the swirly unicorn bread from top to bottom.StorageAfter the bread has completely cooled, wrap it tightly in plastic wrap and keep it stored in an airtight container for up to a week. The bread should be kept stored at room temperature as the cold fridge air will cause it to dry out.Eat one now and save one for later! After its completely cooled, wrap it tightly in plastic wrap and store it in a freezer safe Ziplock bag. Keep there for up to 3 months. To thaw, simply place it on the counter overnight.