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.