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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 6 |
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These rich yeast loaves have a surprise inside. Each strip of dough is stuffed with a sweet cream cheese filling before being braided together. Ingredients:
2 cups bread flour |
3 cups all-purpose flour |
1 (1/4 ounce) envelope active dry yeast |
3 tablespoons sugar |
1/2 teaspoon salt |
1/4 cup unsalted butter, cut up |
1 cup water |
3 large eggs, slightly beaten |
6 ounces cream cheese, softened |
1/4 cup sugar |
1/4 cup all-purpose flour |
1 large egg |
1 teaspoon vanilla extract |
1/4 teaspoon ground nutmeg |
1 large egg, slightly beaten |
Directions:
1. DOUGH: In a large bowl, mix 1 cup bread flour, 1 cup all-purpose flour, yeast, sugar and salt.
2. In saucepan, melt butter in water. Let cool to 120°F to 130°F on instant-read thermometer. Add to flour; beat with spoon until combined. Stir in eggs. Stir in remaining bread flour, and all-purpose flour 1 cup at a time.
3. Knead dough on floured surface until smooth, 5 to 10 minutes, adding flour if needed. Place in greased bowl; turn to coat. Cover with towel. Let rise in a warm place until doubled, 1 hour.
4. FILLING: In small bowl, beat cream cheese, sugar, flour, egg, vanilla and nutmeg until smooth. Set aside.
5. Punch down dough; let rest 5 minutes.
6. Divide dough in half. Cover one half. Divide remaining half into thirds. Roll out a third into 15- x 5-inch rectangle. Spread with 3 tablespoons filling. Roll up from long side. Repeat with remaining 2 pieces.
7. Lightly coat 2 baking sheets with cooking spray. Braid 3 ropes. Tuck ends under. Place on baking sheet. Cover loosely with plastic wrap.
8. Repeat with other half of dough for second loaf. Cover; let rise until doubled, about 45 minutes.
9. Heat oven to 375°F Uncover loaves. Brush with egg glaze.
10. Bake in 375°F oven for 30 minutes or until loaves sound hollow when tapped. Transfer to rack; cool.
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