Sweet Cheese Coffee Bread

• Vegetarian

• Refrigerated

  • 1 Egg, large
  • 1 Egg
  • 1 Egg wash made from 1 egg

• Condiments

  • 1/4 tsp Lemon oil

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1/2 cup Granulated sugar
  • 2 tsp Instant yeast
  • 3 cups King arthur all-purpose flour, Unbleached
  • 1 1/4 tsp Salt
  • 2 1/2 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Almonds

• Dairy

  • 3/8 oz Butter, unsalted
  • 1 cup Cream cheese
  • 6 tbsp Sour cream or yogurt

• Desserts

  • 1/3 cup Crystallized ginger

• Liquids

  • 1/4 cup Water

Found on kingarthurflour.com

Description

Ingredients

• 1/4 cup water
• 6 tablespoons sour cream or yogurt
• 3/8 ounce (6 tablespoons) unsalted butter
• 1 large egg
• 1/4 teaspoon lemon oil or 1 teaspoon grated lemon peel
• 3 cups King Arthur Unbleached All-Purpose Flour
• 1/4 cup granulated sugar
• 1 1/4 teaspoons salt
• 2 teaspoons instant yeast
• 1 cup cream cheese
• 1/3 cup granulated sugar
• 1 egg, beaten and divided (See tips, below.)
• 1/2 teaspoon vanilla extract
• 1/3 cup diced, crystallized ginger (optional)
• egg wash made from 1 egg (See tips, below.)
• 1/4 cup brown sugar
• 2 teaspoons vanilla extract
• 1/2 cup sliced almonds

Directions

• In a large mixing bowl, combine all of the dough ingredients, mixing — by hand, mixer, or bread machine — until the dough is smooth and supple, but a bit tacky. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and refrigerate it overnight. To make the filling: Combine all of the filling ingredients except the ginger, beating until smooth. Refrigerate until ready to use. To make the topping: In a small cup, mix together the remaining egg, brown sugar, and vanilla. Set aside. To assemble the coffee bread: Transfer the dough to a lightly floured work surface, and roll it into a 1/4 to 1/2 thick rectangle, about 16 x 14. The cold dough will be pleasant to work with — very solid, but soft and pliable. Spread the filling on the dough, leaving a half-inch border around the edge. Sprinkle the ginger, if youre using it, atop the filling. Tucking in the two short edges (this will keep the filling inside as it bakes), and starting with a long edge, roll the dough up like a jelly roll. Seal the side seam, and place the roll, seam-side down, on a lightly greased or parchment-lined baking sheet, shaping it into a horseshoe-shape. Make about 6 diagonal slashes in the top of the dough (this will allow the steam from the filling to escape), then brush the topping all over the dough. Sprinkle with the almonds. Cover the loaf with lightly greased plastic wrap or a dough-rising cover, and set it aside to rise for 2 hours or so; itll become somewhat puffy, but really wont rise very much. Bake the bread in a preheated 350°F oven 35 to 40 minutes, or until its golden brown. Remove it from the oven, cool to lukewarm, slice, and serve. Store, well-wrapped, for 3 days at room temperature, or freeze for up to 3 months.