LEMON CHEESE BRAID BREAD
This recipe came form my mom, who is an excellent cook. It always gets rave reviews. Although fairly simple to make, when you finish you'll feel a sense of accomplishment because it tastes delicious and looks so impressive.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-14 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Stir in enough of remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small bowl, beat all the filling ingredients until fluffy; set aside. , Punch dough down. Turn onto a lightly floured surface; roll into a 14x12-in. rectangle. Place on a greased baking sheet. Spread filling down center third of rectangle. On each long side, cut 1-in.-wide strips, 3-in. into center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise for 30 minutes., Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency; drizzle over warm bread.
Nutrition Facts : Calories 284 calories, Fat 13g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 201mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 1g fiber), Protein 6g protein.
SOUR CREAM, LEMON, AND HERB DEVILED EGGS
Provided by Kristine Kidd
Categories Citrus Dairy Egg Herb Appetizer Easter Vegetarian Quick & Easy Low Cal Halloween Spring Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 8
Steps:
- Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise, and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season generously with salt and pepper.
- Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)
CREAM CHEESE DEVILED EGGS
Cream cheese adds a whole new dimension to these deviled eggs. Top with a few strips of lox-style smoked salmon and chopped fresh chives.
Provided by Allrecipes Magazine
Categories Appetizers and Snacks 100+ Deviled Egg Recipes No Mayo Deviled Egg Recipes
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Halve eggs lengthwise; transfer yolks to a small bowl and mash with a fork. Stir in cream cheese, mustard, and vinegar, then season with salt and pepper. Fill egg white halves with yolk mixture.
Nutrition Facts : Calories 55.6 calories, Carbohydrate 0.4 g, Cholesterol 111.2 mg, Fat 4.3 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 62.8 mg, Sugar 0.3 g
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BRAIDED LEMON AND CREAM CHEESE BREAD RECIPE - TABLESPOON.COM
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Servings 1Total Time 2 hrs 50 minsCategory Breakfast
- Make sponge — In a small bowl, combine the warm water, 1 tsp sugar, 1 1/2 tsp instant yeast and 1/4 cup flour (first 4 ingredients above). Stir well to combine, loosely cover with a towel, and set aside to proof for 10 to 15 minutes.
- Make dough — Combine the sponge, 6 tbsp sour cream or yogurt, butter, 1 egg, 1/4 cup sugar, salt and vanilla in the bowl of a stand mixer. Add 2 1/2 cups flour and mix with the paddle attachment until you have a shaggy dough. Switch to the dough hook and knead until a soft, smooth dough forms, about 5 to 6 minutes. Place the kneaded dough in a lightly greased bowl, cover with a towel and allow to rise for 60 to 90 minutes until doubled. (Dough can also be made by hand, incorporating all ingredients in a bowl and using your hands to mix and knead. Kneading by hand will take about 5 to 10 minutes before smooth and soft.)
- Make the filling (while dough rises) — Mix together all the filling ingredients (except the lemon curd) -- cream cheese, 2 tbsp sugar, 2 tbsp sour cream or yogurt, 2 tbsp unbleached all-purpose flour and lemon juice -- in a small bowl until smooth (no lumps). Refrigerate the filling and set aside lemon curd until ready to fill the braids.
- Prepare bread — Gently deflate the dough and roll it out on a well-floured counter into a 10 x 15-inch rectangle. Transfer rectangle to a large piece of parchment paper, folding in quarters and then unfolding once transferred (quickly, or it’ll stick together!). With the side of your hand (in a karate-chop fashion), lightly press two lines down the dough lengthwise, dividing it into three equal columns. Spread the cream cheese filling down the center section, leaving the top and bottom two inches free of filling. Spread the lemon curd over the cream cheese filling.
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- Preheat oven to 350F degrees. Line the bottom of 8 1/2 by 4 1/4 by 2 1/2 - inch loaf pan with parchment paper. Grease with nonstick cooking spray WITH FLOUR IN IT (or grease and flour pan).
- Lemon Loaf: In a medium bowl, sift together the flour, baking powder, and salt. In a separate large bowl, whisk together the sour cream, sugar, eggs, lemon extract, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter until its fully incorporated without overmixing.
- Pour the batter into the prepared pan and bake for approximately 50 minutes, or until a cake tester placed in the center of the loaf comes out clean, adding foil to cover the top of the loaf the last 10 minutes of baking if necessary.
- When the cake is done, allow it to cool in the pan for 10 minutes then carefully transfer to a baking rack over a sheet pan (for easy clean up after cream cheese drizzle).
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- In a large bowl, or the bowl of your stand mixer mix together dry yeast, salt, 3/4 cup flour, and lemon zest.
- In a medium, microwave safe bowl heat milk, sugar and butter to very warm (120° to 130°F). Add these to the dry ingredients and mix until moistened. Add the egg and vanilla and continue mixing until smooth. Add in 2 cups flour and mix until a soft dough forms. If needed, add the remaining 1/4 cup flour. The dough shouldn’t be sticky.
- Using a dough hook, mix the dough for 6 minutes on medium-low speed. Alternately, you can knead the dough by hand for 6-7 minutes until smooth and elastic.
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