Sunday, August 7, 2011

Cream Cheese Bread {Guest Post… kind of}

bread31Let me just start by saying that this bread is absolutely SINFUL! 

Now let me introduce my guest… my mom

I know I’ve been talking about her a lot lately but she’s only in town until Wednesday and she’s doing some amazing things that I just have to blog about. 

She’s not really guest posting though.  I’m writing the post, she’s making the sinful bread.  Does that count as a guest post? 

Anyway, I’ve been hearing about this bread for weeks now but never inquired about the recipe because when I asked if it was a yeast bread, she said yes.  Yeast and I are NOT friends!  I don’t know why.  I like yeast but yeast hates me.  However, after watching my mom make this and learning that it doesn’t have to rise, I’m beginning to think that I could possibly have a successful run with this one.  We’ll see. 

And now let’s make this delightful bread, shall we? 

The first thing you’ll need to do is start the dough.  You’ll need to melt the sour cream, sugar, butter and salt in a saucepan.  Once it’s melted, set it aside to cool.


In a small bowl, mix a bit a sugar and yeast into some warm water.


Allow it to bubble.


Mix eggs, cooled sour cream mixture, and yeast mixture in a large bowl.


Mix flour in one cup at a time. 


When it gets too tough to mix with a mixer, use your hands.  {It’s kind of fun, no?}


You want a soft dough, not a tough dough.


Divide dough into four equal parts and roll into ovals.


Now make the filling while the dough rests.  OH, I’m so excited about the filling!  Jumping for joy over here…

Mix cream cheese, sugar, egg, salt and vanilla until smooth and fluffy.



Roll a piece of dough into a thin rectangle shape.  You can cut off any jagged edges. 


Score it about 3 or 4 inches in on each long side of the rectangle to make it easier to cut evenly for the braid.


Make cuts from scored edge to the outside… about 7-10 cuts on each side. 


Place 1/4 of the cream cheese filling into the center of the dough.


Top with jam or fresh fruit.  {Fresh raspberries were AMAZING!!}



Now crisscross the dough back and forth, pressing the dough lightly into the other side so it will stay, until you get to the end. 



Fold the ends under.  If the ends are too long, you can cut a bit off.


Place on a greased baking sheet and bake at 350* for about 15 minutes. 


And this is how it looks. 


Look at the ooey gooey goodness!!  Mmmmm….


This is definitely a MUST try!  If only I could get yeast to like me a bit more.


Raspberry Cream Cheese Bread


8 oz. sour cream

1/2 c. sugar

1/2 c. butter

1 tsp. salt

Melt all ingredients in a saucepan.  Once melted, set aside to cool.

2 pkgs. or 2 T. yeast

1 tsp. sugar

1/2 c. warm water

Mix together and let bubble.

2 eggs

Lightly whisk eggs in large mixing bowl and add sour cream mixture and yeast mixture. 

Add 4 cups of flour, one cup at a time until you have a soft, but not sticky, dough.  You may need slightly more flour.  You might also need to mix the last bit in by hand. 

Divide dough into 4 equal parts and roll into ovals.

Make filling.

Once filling is made, roll each piece of dough into a long rectangle, score about 3 inches in on both long sides with a knife.  Cut about 7-10 slits for braid from the scored edge to the outside.  Spoon 1/4 of the filling evenly into the middle and top with jam flavor of your choice or fresh fruit of your choice.  Crisscross the dough across the top of the filling in a braid pattern.  Fold ends under. 

Place on greased baking sheet.  Bake at 350* for for 15-20 minutes or until golden. 



2 – 8 oz. pkgs of cream cheese, softened

3/4 c. sugar

1 egg

1/8 tsp. salt

2 tsp. vanilla

Beat ingredients with mixer until smooth and fluffy.


Well, what do you think?  It truly is heavenly sinful.  Oxymoron, I know but it’s so true!




Julie said...

Oh my!!! They look heavenly!!! You mom rocks!!! Thank you for sharing this. I CAN'T WAIT to try it & EAT IT :)

Lisa said...

Your mom makes some yummy-looking dessert! I'd give anything for a piece this morning!

Abby said...

This looks fantastic! I'm pinning this for later reference. I'd love to make it with apricot jam.

Ashton said...

This looks amazing! Thanks for sharing!! I'm your newest follower and I'd love a follow back when you get the chance to swing by my blog :)

{Sweet Treats Thursday} Thu-Sun

Jennifer *Jennifer's Deals* said...

Hello! I am your newest follower! I found you from the Wild Weekend Hop! I hope to see you over at Jennifer's Deals!

Btw, this looks so yummy! I may try to make I don't know how well it will turn out for me!

Sarah said...

That looks tasty! Thanks for sharing!

I'm a new follower! Would love a follow back!

Sharla said...

That looks delicious! At first when I saw it, I thought it was way above my skill level, but because you did a step by step demonstration with pictures, I think I could do it. So yummy!

Carrie said...

Wow I am SO going to make this soon! I love anything with cream cheese... Thanks for posting! I found you through NOBH. :)

Donna @ Catch a falling star said...

That looks scrumptious!
I will deffinately make this this week. I'll have to buy one ingredient, but I have everything else...woot!
Thanks to you and your mom both for the recipe!

Jen said...

Oh boy, this looks dangerously good! Pinning this! Jen @

Grumpy Grateful Mom said...

I love this! I used to make a similar recipe, only with cherry pie filling. Your raspberry version looks so much better to me. I'm switching over.

BreAna {Sugar and Spice and All Things Iced} said...

This looks absolutely amazing!! Where was this recipe last week when I had fresh raspberries that I was wanting to use before I froze them. Oh well....I am still going to give it a shot! :)

Brooke said...

I think it would work with thawed raspberries just fine! Let me know...

Brooke said...

I hope you enjoy it!

Sarah E. said...

Oh my goodness gracious! That almost looks to beautiful to eat!

Kim McCallie said...

You did a beautiful job with this. I love the tutorial. I've never mastered making dough. But, I do have a loaf of frozen dough in my freezer (which I bought on a whim hoping for inspiration on how to use it). I think I should be able to make one of these. Thanks for sharing on Sweet Indulgences Sunday.

Sheryl said...

THANK YOU so much for sharing your recipe with me at Cast Party Wednesday. I'd like to invite you back this week.
I hope to see you again!

Dana said...

It's yummy with apricot anything. Enjoy!

Dana said...

OH OH OH, I just made this recipe with fresh blue berries. Can I just say YUMMY!!! Don't be stingy on the berries, pile them up. OH so GOOD!

Shalise said...

I plan on freezing a few of these. Any recomendations on how to un thaw & bake set a later date?

Brooke said...

Hmm, good question. I don't have a great response for you because I have never done that. It might just be a trial and error thing. Sorry I couldn't help you out more.

Shalise said...

I will try it out & let you know :)

Shalise said...

Thought I would let you know these freeze excellent!!!! Take them out of the freezer a few hours before or even the night before you want to eat them, turn the oven tutti 250 or 300 & leave them in for about 20-30 minutes!

Brooke said...

Great! Thanks for the tip. I might have to try it now.