* 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."
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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.