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CHEEZY RAISIN BREAD




Source of Recipe


unknown


Recipe Introduction


Some compare this with Cinnamon Raisin Bread, and it is similar, though I like to think of it as a delicious change of pace with a bread that can be made ahead and frozen, too. Great for the cream cheese lovers!


List of Ingredients




DOUGH:
1 c. water
1 pkg. yeast
1/2 c. sugar
1 tsp. salt
2 eggs
1/4 c. oil
4-5 c. all-purpose flour

FILLING:
8 oz. cream cheese, softened
1/2 c. sugar
1/2 c. soaked raisins (soak in water, 30 minutes, drain, reserving liquid)
3 tbsp. reserved raisin liquid


Recipe



To make dough:
Mix together first 6 ingredients. Add flour gradually to form dough. Knead on floured surface until smooth, about 10 minutes.. Place in a greased bowl, turning to coat all over. Cover with a Kitchen towel and srt in a warm, dry, draft-free place. Let rise until doubled. Meanwhile, make filling.

To make filling:
Whip cream cheese, sugar, and raisin water. Add raisins.

To assemble:
Divide into two equal parts. Roll out each piece into a 10 X 14 inch Rectangle. Spread 1/2 filling on dough and roll up jelly roll fashion, starting at the 10 inch side. Repeat with the other dough and remaining filling. Pinch well to seal ends and seams. Place in two greased and floured bread pans, making sure the ends of the loaves touch the pan ends. Let rise, covered with a kitchen towel, until doubled, about 1 hour. Bake at 350 degrees F. for 25 minutes. Tap bottom of bread with your fingers. If it sounds hollow, it's done. If a soft crust is desired, brush all over with butter or margarine while still warm. Cool completely before cutting. FREEZES WELL!