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Sour Cream Bread

Gooey-good sweetened cream cheese fills this rich and wonderful bread.





List of Ingredients



• 2 1/4 to 2 3/4 cups all-purpose flour
  
• 1 pkg active dry yeast
  
• 1/2 cup dairy sour cream
  
• 1/4 cup sugar
  
• 1/4 cup water
  
• 1/4 cup butter or margarine
  
• 1/2 tsp salt
  
• 1 beaten egg
  
• 1/2 of an 8-oz pkg cream cheese, softened
  
• 1/3 cup sugar
  
• 1 tsp vanilla
  
• 1 recipe powdered sugar icing
  






Instructions



1. In a large mixing bowl stir together 1 cup of the flour and the yeast. In a medium saucepan heat and stir sour cream, the 1/4 cup sugar, water, butter or margarine, and salt just until warm (120 degrees to 130 degrees) and butter almost melts. Add sour cream mixture to dry mixture along with the egg. Beat with electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
   
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough ina lightly greased bowl; turn once. Cover and let rise in a warm place until double in size (about 1 hour).
   
3. Punch dough down. Turn out onto a lightly floured surface; cover and let rest for 10 minutes. Meanwhile, for filling, in a small mixing bowl stir together cream cheese, 1/3 cup sugar, and vanilla; set aside. Lightly grease a baking sheet; set aside.
   
4. On a lightly floured surface, roll dough into a 14" x 10" rectangle. Spread filling evenly over dough to within 1/2" of edges. Roll up, jelly-roll style, starting from a long side. Seal seam. Place, seam side down, on prepared baking sheet. Make 1/4" deep cuts across top of loaf at 2" intervals. cover; let rise in warm place 30 minutes. Bake in a 350 degree oven for 30 to 35 minutes or until golden. If necessary, cover with foil the last 15 minutes of baking to prevent overbrowning. Cool slightly on a wire rack. Drizzle with powdered sugar icing. Serve warm with fresh fruit, if desired.
   
5. POWDERED SUGAR ICING: In a bowl mix 1 cup sifted powdered sugar, 1 T milk, and 1/4 tsp vanilla. Stir in additional milk, 1 tsp at a time, until the icing is easy to drizzle.
   






Final Comments


Makes 10 servings.

MAKE-AHEAD TIP: Mix and knead dough. Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover and chill dough for 24 hours. Remove from refrigerator and let stand, covered, at room temperature for 20 minutes. Punch dough down. Continue as directed.