Cream Cheese Filled Sweet Bread |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Tennessee Dept of Agriculture for this sweet bread, dough is made 8 hrs ahead of time and filled with a sweet cream cheese Ingredients:
8 ounces sour cream -- 1 container |
1 1/4 cups sugar -- divided |
1/2 cup unsalted butter -- cut into pieces |
1 teaspoon salt |
2 packages active dried yeast -- (two 0.25 oz packets) |
1/2 cup hot water -- (110 to 115f) |
3 eggs |
4 cups all-purpose flour |
16 ounces cream cheese -- softened (two 8-oz packages) |
2 teaspoons pure vanilla -- or almond extract |
Directions:
1. In a heavy saucepan, combine the sour cream, 1/2 cup of the sugar,
2. butter and salt over medium heat.
3. Stir occasionally until the butter melts.
4. Cool to 110 to 115 F.
5. Meanwhile, combine the yeast and warm water in a mixing bowl.
6. Let stand 5 minutes.
7. Stir the sour cream mixture and 2 of the eggs into the yeast mixture.
8. Blend well.
9. Gradually add the flour a cup at a time.
10. Cover and refrigerate at least 8 hours.
11. When ready to assemble, beat the cream cheese, remaining sugar and egg at medium speed of an electric mixer until smooth.
12. Fold into the extract and set aside.
13. Divide the dough in four pieces.
14. Turn each onto a well-floured surface and knead five times.
15. Roll each dough portion into a 12-inch by 8-inch rectangle.
16. Spread each rectangle with a quarter of the cream cheese mixture, leaving a 1-inch border around the edges.
17. Starting at the long side, carefully roll the dough.
18. Press the seams together.
19. Place the seam side down on a lightly greased baking sheet.
20. Cut six equally spaced x's on the top of each loaf.
21. Cover and let rise in a warm place away from drafts for 1 hour or until doubled in size.
22. Preheat the oven to 375 degrees.
23. Bake 20 minutes or until lightly browned.
24. Cool before slicing and serving.
25. Yield: 4 loaves
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