Not every recipe comes out of the oven looking just right.
John thinks this (partially) braided bread looks like Lake Michigan and he unselfishly volunteered to eat the less than perfect part all by himself!
Made from my basic sweet-dough recipe, I filled this braided bread with cream cheese and a hint of lemon.
1 large egg plus enough water to measure 1 cup
1/4 cup butter, softened
1 1/2 tsp. salt
3 cups bread flour
3 Tbs. Nonfat dry Milk
3 Tbs. sugar
2 tsp. Bread Machine Yeast
Add all of the ingredients in the order recommended by manufacturer of your bread machine (usually wet ingredients followed by dry ingredients and ending with the yeast). Set the machine to dough setting. When complete, remove dough from machine and allow to rest, covered for 5 minutes.
FILLING: (from Taste of Home)
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon grated lemon peel
1/2 cup confectioners' sugar
1/4 teaspoon vanilla
2 to 3 teaspoons milk
In a small bowl, beat all the filling ingredients until fluffy.
Turn dough onto a lightly floured surface; roll into a 14-in. x 12-in. rectangle. Place on a greased baking sheet.
Spread filling down center third of rectangle. On each long side, cut 1-in.-wide strips, 3-in. into center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise for 30 minutes.
Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency; drizzle over warm bread.
NOTES:*I roll the dough right on a silicone pad. After filling, cutting and braiding, I then lift the pad onto a baking sheet. I find it easier than transferring the filled dough onto a greased baking sheet. When using the silicone pad I do not need to flour the surface.
*If bread is browning too quickly, tent with foil.
Here is the view I often have while working in the kitchen.