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Cream Cheese Bread

Kathleen <kmschuller@comcast.net>
Mon, 01 Mar 2010 15:47:37 -0500
v110.n008.6
With both sour cream and cream cheese, I would expect this to be a 
very soft and rich bread.

kathleen

                              Cream Cheese Bread

Recipe By     :Tammy Algood, for www.picktnproducts.org (Tennessee 
Dept of Agriculture)
Serving Size  : 0     Preparation Time :0:00
Categories    : Breads

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    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

In a heavy saucepan, combine the sour cream, 1/2 cup of the sugar, 
butter and salt over medium heat. Stir occasionally until the butter 
melts. Cool to 110 to 115 F. Meanwhile, combine the yeast and warm 
water in a mixing bowl. Let stand 5 minutes.

Stir the sour cream mixture and 2 of the eggs into the yeast mixture. 
Blend well. Gradually add the flour a cup at a time. Cover and 
refrigerate at least 8 hours. When ready to assemble, beat the cream 
cheese, remaining sugar and egg at medium speed of an electric mixer 
until smooth. Fold into the extract and set aside.

Divide the dough in four pieces. Turn each onto a well-floured 
surface and knead five times. Roll each dough portion into a 12-inch 
by 8-inch rectangle. Spread each rectangle with a quarter of the 
cream cheese mixture, leaving a 1-inch border around the edges.

Starting at the long side, carefully roll the dough. Press the seams 
together. Place the seam side down on a lightly greased baking sheet. 
Cut six equally spaced x's on the top of each loaf. Cover and let 
rise in a warm place away from drafts for 1 hour or until doubled in size.

Preheat the oven to 375 degrees. Bake 20 minutes or until lightly 
browned. Cool before slicing and serving.

Yield: 4 loaves

Source: "The Tennessee Magazine, February 2010, page 35"
Copyright: "2010, Tennessee Electric Cooperative Association, ISSN 0492-746x"
Yield: "4 loaves"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 5892 Calories; 317g Fat (48.2% 
calories from fat); 113g Protein; 654g Carbohydrate; 13g Dietary 
Fiber; 1483mg Cholesterol; 3831mg Sodium.  Exchanges: 25 
Grain(Starch); 7 1/2 Lean Meat; 1/2 Non-Fat Milk; 58 Fat; 17 Other 
Carbohydrates.