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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 32 |
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This pretty plaited bread comes all the way from North Pole - Alaska, that is! Resident Jean Erickson makes it each December for family and friends. It's become a tasty tradition we all look forward to, she smiles. The nutty cheese filling is so good! Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1/2 cup butter, softened |
2 tablespoons sugar |
1/2 teaspoon salt |
1 egg |
2 to 2-1/2 cups king arthur unbleached all-purpose flour |
filling: |
2 packages (3 ounces each) cream cheese, softened |
3/4 cup sugar |
1/2 cup finely chopped walnuts |
confectioners' sugar |
Directions:
1. In a large bowl, dissolve yeast in water. Add butter, sugar, salt, egg and 1-1/2 cups flour; beat on low for 3 minutes, scraping bowl occasionally. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, beat the cream cheese and sugar; set aside.
3. Punch dough down; divide in half. On a floured surface, roll each portion into a 12-in. x 8-in. rectangle and place on greased baking sheets. Spread half of the filling down the center third of each rectangle. Sprinkle with walnuts.
4. On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Seal ends. Cover and let rise for 30 minutes.
5. Bake at 375° for 15-20 minutes or until browned. Cool on wire racks. Dust with confectioners' sugar if desired. Store for refrigerator. Yield: 2 loaves.
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