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Braided Lemon Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 10 May 2015 14:40:07 -0700
v115.n018.4
* Exported from MasterCook *

                             Bread, Braided Lemon

Recipe By     :
Serving Size  : 22    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                          sponge:
       3/4           cup  warm water
    2          teaspoons  sugar
    1         tablespoon  instant yeast
       1/2           cup  Unbleached All-Purpose Flour -- King Arthur
                          dough:
                          all of the sponge
       1/2           cup  unsalted butter -- (1 stick), softened
    2              large  eggs -- beaten
       1/2           cup  sugar
    2          teaspoons  salt
    2          teaspoons  vanilla -- or Buttery Sweet Dough Flavor
    5               cups  Unbleached All-Purpose Flour -- King Arthur
                          egg wash -- for brushing braid
                          pearl sugar -- or sparkling white sugar for 
sprinkling on braid
                          cream cheese filling:
       2/3           cup  cream cheese -- softened
       1/4           cup  sugar
       1/4           cup  sour cream
    2          teaspoons  fresh lemon juice
       1/4           cup  Unbleached All-Purpose Flour -- King Arthur
       1/2           cup  prepared lemon curd

Hands-on time:	20 mins. to 25 mins.
Baking time:	25 mins. to 30 mins.
Total time:	2 hrs 55 mins. to 3 hrs 5 mins.
Yield:	two braided loaves

The bright yellow color and zippy taste can't be beat. This bread 
combines a soft and tender sweet dough with the tangy flavor of 
lemon, and wraps it all up in a beautiful yet easy-to-shape mock braid.

In a small bowl, combine the sponge ingredients. Stir well to 
combine, loosely cover with plastic wrap, and set aside to proof for 
10 to 15 minutes.

In the bowl of your stand mixer combine the sponge, yogurt, butter, 
eggs, sugar, salt, and flavoring. Add 4 1/2 cups of flour and mix 
with the paddle attachment until the dough is a rough, shaggy mass. 
Switch to the dough hook and knead on speed 2 until a soft, smooth 
dough forms, about 5 to 6 minutes, adding more flour if needed to 
achieve the correct consistency.If you're using a bread machine, 
combine all the dough ingredients in the pan and set the machine on 
the dough cycle. Be sure to check the dough as it kneads and adjust 
the flour or water as needed to achieve a soft, supple consistency. 
Let the cycle complete itself.

If working by hand or stand mixer, place the kneaded dough in a 
lightly greased bowl, cover with plastic wrap, and allow to rise for 
60 to 90 minutes, until quite puffy and nearly doubled.

While the dough is rising, prepare the filling. Combine all the 
filling ingredients (except the lemon curd) in a small bowl, mixing 
until smooth and lump-free. Reserve the filling and lemon curd until 
ready to fill the braids.

Gently deflate the dough and divide it in half. Cover half with 
plastic wrap and set it aside as you roll out the first piece into a 
10" x 15" rectangle. Rolling on parchment paper makes moving the 
bread to the baking sheet much, much easier. Lightly press two lines 
down the dough lengthwise, to divide it into 3 equal sections. Spread 
half the cream cheese filling down the center section, and top with 
half the lemon curd, leaving 1" free on all sides of the filling.

To form the mock braid, cut 1" crosswise strips down the length of 
the outside sections, making sure you have the same number of strips 
down each side. Beginning on the left, lift the top dough strip and 
gently bring it across the filling diagonally. Repeat on the other 
side with the top dough strip, so that the two strips crisscross each 
other. Continue down the entire braid, alternating strips to form the loaf

Repeat the rolling, filling, and braiding steps for the second piece 
of dough, using the remaining cream cheese filling and lemon curd. 
Set both loaves aside, lightly covered, to rise for 45 to 50 minutes, 
or until quite puffy

Preheat the oven to 375F. Brush the loaves with egg wash (one lightly 
beaten egg, 2 teaspoons water and a pinch of salt), and sprinkle with 
coarse sparkling sugar, if desired. Bake for 25 to 30 minutes, or 
until the loaves are golden brown. Remove from the oven and cool for 
15 to 20 minutes before serving.

Yield: 2 loaves.

tips from our bakers:

Change the filling in this recipe by substituting your favorite jam 
or preserves for the lemon curd. Raspberry jam, strawberry preserves, 
and apricot jam are all delicious; feel free to choose your own 
special favorite, though.

Source:
    "kingarthurflour.com"
S(Internet Address):
    "http://www.kingarthurflour.com/recipes/braided-lemon-bread-recipe";
Yield:
    "2 loaves."
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 223 Calories; 8g Fat (32.3% 
calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 
39mg Cholesterol; 224mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.