Strawberries and Cream Bread
Adapted from Bridgford, Home Baking Collection
List of Ingredients
8 ozs neufchatel cheese, softened
1 lb frozen white bread dough, thawed
1/4 c strawberry jam
Glaze:
2 tbsps granulated sugar
2 c powdered sugar
1 tsp pure vanilla extract
2 tbsps skim milk
4 drops red food coloring
1/2 tsp pure vanilla extract
Recipe
In a mixing bowl, combine cream cheese, jam, granulated sugar, one teaspoon
vanilla extract, and food coloring. Mix well and set aside. On a lightly
floured surface, roll out dough to a 10 x 14" rectangle. Carefully transfer
dough onto prepared baking sheet. Spread with cream cheese mixture
lengthwise down center third of dough. With a sharp knife, make two inch
long cuts at one inch intervals down both of the 14" sides. Fold strips
diagonally over filling, overlapping strips to give a braided look. Pinch
dough to seal edges. Let rise in a warm draft free place until doubled in
size. Bake in a 375 degree oven for 25 minutes, or until golden brown.
Meanwhile, to prepare glaze, combine powdered sugar, milk, and remaining
vanilla extract in a small bowl. Mix until drizzling consistency. Drizzle
over bread.
12 servings
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