Monday, July 18, 2011
This tender, buttery bread gets it’s tangy flavor from more than the cream cheese lemon filling. There’s a good helping of healthy yogurt in the dough. The braiding looks complicated, but it’s a simple process that went together quickly. Delicious for breakfast, or with fresh fruit for a bright summer dessert.
My idea of a good challenge is to open my refrigerator and come up with a new way to use up what greets me. A few days ago - I had half of a package of cream cheese, a tiny amount of homemade lemon curd, and a little bit of greek yogurt that needed attention. That’s when I really appreciate the usefulness of the internet. I stumbled upon this recipe on the King Arthur Flour website.
I would compare King Arthur flour to my local favorite - Lehi Mill. My only complaint is that Lehi Mill doesn’t have anywhere near the amazing website of King Arthur. But I won’t hold that against them - as long as they keep making my favorite flour.
King Arthur bread recipes usually include the making of a “sponge” - where at least some (if not all of) the yeast is allowed to work in warm water and a bit of flour. It takes about 10-15 minutes, where for other breads (such as baguette) it takes up to 14 hours. Although you may think it's an annoying extra step, it does kick-start the proofing process, and yields a finished product with great texture.
The filling is a mix of tart & sweet, with the cream cheese/sour cream layer capped with a touch of lemon curd (you can use your own homemade version, or purchase it already prepared).
The bread was soft, sweet, and full of tart lemon flavor - but I thought it could use a little more lemon. I drizzled it with a touch of lemon glaze, which I thought made it complete.
For the recipe, with step-by-step instructions & photos - go to: