Braided Fruit Bread

One of my new favorite web sites is the King Arthur Flour site.  I want to try so many of the different recipes and they also offer baking classes which I am super excited about!  I take my first one in May :)

This bread looks so professional and it is super easy!  The recipe calls for lemon curd which I used for one loaf and used peach preserves that I had canned over the summer in the other!  So yummy!!

This recipe is adapted from Braided Lemon Bread, King Arthur Flour.

Sponge 

3/4 cup warm water
2 teaspoons sugar

1 tablespoon instant yeast

1/2 cup flour

Dough

all of the sponge
3/4 cup plain yogurt

1/2 cup unsalted butter, softened

2 large eggs, beaten
1/2 cup sugar
2 teaspoons salt
2 teaspoons vanilla
5 cups flour
egg wash
sparkling sugar

Filling

2/3 cup cream cheese
1/4 cup sugar
1/4 cup sour cream
2 teaspoons lemon juice
1/4 cup flour
1/2 cup lemon curd or other fruit preserve of choice

In a small bowl combine all of the sponge ingredients.  Stir well, cover loosely with plastic wrap and let sit for 15 minutes. 

In bowl of stand mixer combine the completed sponge, yogurt, butter, eggs, sugar, salt and vanilla.  Add 4 1/2 cups of flour and mix with the paddle attachment until dough comes together to form a shaggy ball.  Switch paddle attachment to the dough hook.  On speed two knead dough for 5 minutes, adding the remaining 1/2 cup of flour until dough is smooth. 

Place dough in a greased bowl and cover with plastic wrap.  Allow dough to rise  for 80-90 minutes until puffy and about doubled in size. 

About 10 minutes before dough is done rising begin to prepare filling.  Combine cream cheese, sugar, sour cream, lemon juice and flour in mixing bowl.  Mix until smooth.

Divide dough in half with a floured knife.  Place first half onto parchment paper.  Roll dough out into a 10X15 inch rectangle.  Using your finger mark an indent in the dough every 5 inches (into thirds).  In the middle third spread out half of the cream cheese mixture leaving one inch of dough showing on the top and bottom.  Cover cream cheese with fruit spread.

Cut one inch thick strips into the dough on each side. 

Make sure the cuts are equal on each side.  Beginning on one side of the dough cross the strip over the middle and repeat with the other side.  Continue until bread is completely braided.  The end strips are a little tricky and you just have to make it look the best you can!  You will see when you start!

Repeat with second loaf.  

Place loafs onto baking sheets and cover loosely with plastic wrap.  Allow to rise again for 45 minutes until puffy.  

Heat oven to 375 degrees.  Brush the loaves with egg wash and sprinkle with sparkling sugar.  Bake for 30 minutes, until loaves are golden brown.  If top gets to brown tent with foil and continue baking.  Remove from oven and cool for at least 15-20 minutes before serving.