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Fruit Cheese Braid Bread

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White Bread:



  • 3 pkgs yeast equals 3 tbs.

  • 1 tbs sugar

  • 1 c warm water


Mix lightly with fork and let rise until doubled.



  • 1 3/4 c dry milk

  • 1 tbs salt

  • 1/2 c sugar

  • 1/2 c oil

  • 3 eggs

  • 2 c warm water

  • 9-10 c flour


You can use real milk if warmed a little (not hot) if so eliminate water.


Mix ingredients in mixer using 9 cups flour. Mix well until pulls away from bowl. Slowly add last cup of flour if needed. Works best if you have a dough hook. Place dough in a greased bowl. Let rise until doubled. Makes 5 1/2 pounds of dough.



Bread Dough-Can Use Frozen 1-1 1/2 pounds, thaw and let rise.


Fruit Filling: (I have used crushed pineapple, peaches, apples, blueberries, and cherries.



  • 8 oz. fruit undrained

  • 1/2 c. sugar

  • 3 tbs cornstarch


Combine ingredients, bring to a boil, reduce heat, cook and stir until thickened. Cool.


Cream Cheese Filling:



  • 2 pkgs (8 oz. each) softened Cream Cheese

  • 1/3 c. sugar

  • 1 tbs lemon juice

  • 1/2 tsp vanilla


Combine and mix well.


Roll bread dough into a 15 x 9 rectangle. Place on greased baking sheet. Spread cream cheese filling down middle 1/3. Spread fruit filling on top. On each side cut 1" wide strips 3" into center. Fold alternating sides at an angle across top. Seal ends. Let rise. Bake 25-30 minutes at 350 degrees. Drizzle with icing.

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