This bread is so yummy. This is great for breakfast or a snack or for tea time. This bread can be served hot or cold, either way is just fine with me.
Bread Ingredients
- 1 T yeast
- 1 t sugar
- 1/4 C warm water (110 F)
- 1/3 C sugar
- 2 eggs (room temperature)
- 1/3 C butter, melted
- 1/2 C sour cream (room temperature)
- 1 t vanilla
- 1 t salt
- 1/2 C milk
- 3 1/4 to 3 1/2 C all-purpose flour or bread flour
Filling Ingredients
- 2 packages cream cheese (room temperature)
- 1 egg
- 1 can of blackberries or fresh blackberries
- 1/3 C sugar
- 2 T flour
Directions
- In a large bowl dissolve yeast, 1 teaspoon sugar in water. Let stand until foamy, approximately 5 to 10 minutes.
- Add 1/3 cup sugar, eggs, butter, sour cream, vanilla, salt and 2 cups flour to bowl. Beat 2 minutes at medium speed. Stir in enough remaining flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl.
- Knead dough 4 to 6 minutes or until smooth. (Normally I do this in my KitchenAid). Dough will feel buttery, but not sticky. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from draft, until it doubles in bulk, about 1 – 1/2 hours.
- Preheat oven to 375° F
- Mix cream cheese and egg until blended. In a small bowl mix flour and sugar, drain blackberries, coat with flour mixture then fold into cream cheese mixture.
- Turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into an oblong piece about 18″ long by 12″ wide, it doesn’t have to be perfect. With a sharp knife cut evenly spaced ½” strips into the dough, leaving about a 6″ strip down the middle.
- Divide the cream cheese mixture in half. Pour half down the middle.
- Begin braid by stretching each strip of dough towards the center, alternating sides. I braided from one end to the other and tucked the trailing end under, an alternative is to braid from each end, then creating a twisted bow in the center.
- Let rise for 15 – 30 minutes. Brush entire loaf with egg bath and bake.
- Bake in preheated oven for 20 – 25 minutes, or until golden. This recipe was tested at 3,800 feet in elevation, it may take less baking time at lower elevations.
- Note: Do not attempt to bake this bread on a flat cookie sheet. I made that mistake and the bottom of my oven is a mess. When baking the second loaf I even tried putting foil under the pan and it still oozed out all over the oven. Do use a cookie sheet with a lip all the way around it or prepare to clean a sticky oven bottom.
- Yield: 2 loaves.
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Estelle says: