* Exported from MasterCook *
Bread, Braided Lemon
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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SPONGE
170 g warm water -- (3/4C, 6 oz)
2 teaspoons sugar
1 tablespoon instant yeast
57 g Unbleached All-Purpose Flour -- (1/2C, 2 oz)
DOUGH
all of the sponge
170 g plain or vanilla yogurt -- (3/4C, 6 oz)
113 g unsalted butter -- softened (1/2C or 8T, 4 oz)
2 large eggs -- beaten
99 g sugar -- (1/2C, 3 1/2 oz)
2 teaspoons salt
2 teaspoons vanilla -- OR Buttery Sweet Dough Flavor
602 g Unbleached All-Purpose Flour -- (5C, 21 1/4 oz)
egg wash -- for brushing braid
pearl sugar -- or sparkling white sugar for
sprinkling on braid
CREAM CHEESE FILLING
142 g cream cheese -- softened, (2/3C, 5 oz)
50 g sugar -- (1/4C, 1 3/4 oz)
57 g sour cream -- (1/4C, 2 oz)
2 teaspoons fresh lemon juice
28 g Unbleached All-Purpose Flour -- (1/4C, 1 oz)
113 g prepared lemon curd -- (1/2C, 4 oz)
There's just something about lemon that brings a smile and cheerful
laugh in the middle of even the dullest of days. 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.
PREP: 20 mins. to 25 mins.
BAKE: 25 mins. to 30 mins.
TOTAL: 2:55 to 3:05
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. For a helpful visual of this process, see our video: How to
make a filled braid.
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.
Cal 210, Fat 8g, Carb 31g, Sod 230mg, Fiber 1g, Pro 5g
Review: I baked this recipe at altitude (6,000 feel), and it turned
out wonderful. My entire family loved it. I baked one loaf was filled
with the lemon curd, the second was filled with strawberry preserves.
The only change I made was using turbinado sugar instead of the sugar
topping called for. Great recipe
Review: First of all i hate anything with lemon in it , but this
recipe made me change my mind , and i have made it 3 times already .
Thank you guys for the best lemon bread recipe ever.Totally Amazing !!!
Review: Fantastic recipe!, cant get enough lemon! lemons are the
bright life of a home kitchen, I always have them on hand, cheers up
anything, try a curl of zest in your coffee with the bread, excellent!
Review: This recipe was wonderful. Very pleased with how it came out.
It took a little while to puzzle together how to 'braid' the loaf. I
think having a picture of that step or at least the full, final bread
would be super helpful. Otherwise, it has a gorgeous, light crumb and
was a perfect balance of sweet and bready. We used a vanilla greek
yogurt, but I think trying it with a strawberry yogurt and using a
berry sauce of some sort would be delightful.
S(Internet address):
https://www.kingarthurflour.com/recipes/braided-lemon-bread-recipe
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Per Serving (excluding unknown items): 202 Calories; 7g Fat (32.8%
calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber;
36mg Cholesterol; 207mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 1125