Picture from: eatmedelicious Image Credit: Ashley |
Braided
Lemon Bread
“I loved this
filling of lemon curd and cream cheese. And no I did not make that neon yellow
lemon curd, I bought it, which is a first for me. There's nothing wrong with
taking short cuts in recipes but I always feel like I need to make curds from
scratch. Except this time where I just wanted to get right to making the braid
as soon as possible!” Ashley
Ingredients:
Sponge:
6 tablespoons
(3 ounces) warm water
1 teaspoon
sugar
1½ teaspoons
instant yeast
¼ cup (1
ounce) unbleached all-purpose flour
Dough:
Sponge
(above)
6 tablespoons
(3 ounces) sour cream or yogurt
¼ cup (2 oz)
unsalted butter, softened
2 large eggs,
1 beaten for dough, 1 beaten with 1 teaspoon water for brushing bread
¼ cup sugar
1 teaspoon
salt
1 teaspoon
vanilla extract
2 ½ cups all-purpose
flour
Coarse sugar,
for sprinkling
Lemon cream
cheese filling:
⅓ cup (2 ½ ounces)
cream cheese, softened
2 tablespoons
sugar
2 tablespoons
sour cream
1 teaspoon
fresh lemon juice
2 tablespoons
all-purpose flour
¼ cup lemon
curd
Preparation:
In a small bowl, stir together the sponge ingredients.
Loosely cover
with plastic wrap, and set aside to proof for 10 to 15 minutes...
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