Raspberry Cream Cheese Bread
I can't wait to try this! It won the Grand Prize in the Mayfest baking contest here in Indiana.... It sounds soooo good!! Prep time does not include time needed to let the bread rise...
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INGREDIENTS
Nutrition- 2 1⁄4tablespoons active dry yeast
- 1⁄2cup warm water
- 1⁄4
- 2 1⁄2tablespoons sugar
- 1
- 1⁄8teaspoon salt
- 2 - 2 1⁄3cups all-purpose flour
Fruit Filling
- 1 1⁄2
Cheese Filling
- 1
- 1⁄4cup sugar
- 1⁄2tablespoon lemon juice
- 1⁄4teaspoon vanilla extract
Optional Icing
- 1⁄2
- 1 1⁄2
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DIRECTIONS
- In mixing bow, dissolve yeast in warm water.
- Let stand for 5 minutes.
- Add butter, sugar, eggs, salt and 1 cup of flour.
- Mix well.
- Add enough remaining flour to form a soft dough.
- Turn onto a floured surface and knead until smooth and elastic.
- Place in greased bowl, turning once to grease top.
- Cover and let rise in warm place until doubled in size; 45 minutes.
- Meanwhile combine cream cheese, sugar, lemon juice and vanilla extract.
- Set aside.
- On a floured surface, roll dough into a 15 x 9 inch rectangle.
- Place on a greased baking sheet.
- Spread cream cheese filling lengthwise down center third of dough.
- Spread the raspberry pie filling on top.
- On each long side, cut 1 inch wide strips, 3 inches into center.
- Starting at one end, fold alternating strips at an angle across filling; seal ends.
- Cover and let rise for 20 minutes.
- Bake at 350 for 25-30 minutes or until golden brown.
- Cool if desired.
- Combine icing ingredients and drizzle over braid.
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