Recipe: Yummy Braided Lemon bread:

Braided Lemon bread:. Braided Lemon Bread Adapted from my favorite bakers. I made a lot of changes to the original recipe, because I'm like that; I halved it because the original recipe would make two huge braids, and even my family couldn't go through that; I swapped some yogurt for sour cream, which I think bakes up better in doughs and allows you to get by with just one tub of "extras" needed; I've. In a large bowl, dissolve yeast in warm water.

This Lemon Cream Cheese Braid is a sweet bread filled with creamy lemon cream cheese filling! I've partnered with Fleischmann's® Yeast on this easy and delicious recipe. Can you even believe it's officially spring? You can have Braided Lemon bread: using 24 ingredients and 7 steps. Here is how you cook that.

Ingredients of Braided Lemon bread:

1. You need for of Sponge:.
2. It's 6 tablespoons of Lukewarm water.
3. You need 1 tsp of brown sugar.
4. It's 1 1/2 tsp of dry yeast.
5. Prepare 1/4 cup of all-purpose flour/ fine semolina.
6. Prepare for of Dough:.
7. Prepare to of Prepare Sponge.
8. It's 6 tablespoons of hung curd.
9. Prepare 1/4 cup of unsalted butter, softened.
10. You need 1 of egg - beaten.
11. You need 1/4 cup of sugar.
12. You need 1 tsp of salt.
13. You need 1 tsp of vanilla extract.
14. It's 2 1/2 cups of all-purpose flour /fine semolina.
15. You need for of Lemon cream cheese filling:.
16. You need 1/3 cup of cream cheese or paneer (churn paneer pieces with 1 tsp of water in the mixi jar).
17. You need 2 tbsp of sugar.
18. You need 2 tbsp of hung curd.
19. Prepare 1 tsp of fresh lemon juice.
20. Prepare 2 tbsp of all-purpose flour /fine semolina.
21. You need 1/4 cup of homemade lemon curd.
22. You need for of For Egg wash:.
23. You need 1 of egg beaten with 1 teaspoon water for brushing bread.
24. It's as needed of white sugar for sprinkling.

I know I say this every year, but where is time going? Unfortunately, right now my lawn is still covered with a healthy dose of snow from the rogue snowstorm we had here in the. This Braided Easter Bread is soft, slightly sweet and the lemon zest gives it a little bit of citrus flavor. It tastes delicious on its own, but even better topped with butter or your favorite jam.

Braided Lemon bread: instructions

1. Make the sponge- combine sponge ingredients in a small bowl stirring well to combine. Cover and set aside to proof for 15 -30 minutes..
2. Make the dough - In a stand mixer or in a big bowl combine the sponge, hung curd, butter, egg, sugar, salt and vanilla. Add flour and mix clock wise with help of your palm about 5 mins, until you find long elastic kind of texture and knead on until a soft, smooth dough forms, place this dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for 1 to 2 hours or more, until quite puffy and nearly doubled..
3. Prepare the cream cheese filling: mix together the filling ingredients (except for the lemon curd) until smooth..
4. Punch down the dough and roll out into a 10"by 15" rectangle on a well-floured surface. Transfer the rectangle to a square of butter paper (this is IMPORTANT. You need to do this so that you can easily shift the braided loaf to baking tray). Draw /Press two lines into the dough dividing it into three equal sections..
5. Spread the cream cheese topping on the middle section and then spread the lemon curd over it leaving the top and bottom two inches free.Cut strips one inch apart on the two outside sections, leaving top and bottom wide part to fold inwards..
6. Fold the top and bottom middle flap inwards. Then begin crossing the one-inch strips alternatively to make the mock braid. (refer the pictures for this part)..
7. Transfer this loaf to baking tray, cover with wet kitchen towel. Let the loaf rise for 1 hour until puffy.Brush the loaf with the egg mixed with one tsp water, sprinkle with sugar and bake at 180C for 30 - 40 minutes or until golden. Let cool for around 15 minutes before cutting and serving..

Leftovers are great for extra indulgent bread pudding or french toast! The second I saw this recipe for braided lemon bread from Smitten Kitchen, I knew I had to make it someday. I filed it away in my brain and waited for the opportune moment. So when I made too much lemon curd for the brioche crescent rolls, I secretly did this:. What I love about this recipe is that it's so straightforward and easy yet yields a final product that is so intricately beautiful.