Cream Cheese Filled Sweet Bread Recipe

How to make it

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• In a heavy saucepan, combine the sour cream, 1/2 cup of the sugar,
• butter and salt over medium heat.
• Stir occasionally until the butter melts.
• Cool to 110 to 115 F.
• Meanwhile, combine the yeast and warm water in a mixing bowl.
• Let stand 5 minutes.
• Stir the sour cream mixture and 2 of the eggs into the yeast mixture.
• Blend well.
• Gradually add the flour a cup at a time.
• Cover and refrigerate at least 8 hours.
• When ready to assemble, beat the cream cheese, remaining sugar and egg at medium speed of an electric mixer until smooth.
• Fold into the extract and set aside.
• Divide the dough in four pieces.
• Turn each onto a well-floured surface and knead five times.
• Roll each dough portion into a 12-inch by 8-inch rectangle.
• Spread each rectangle with a quarter of the cream cheese mixture, leaving a 1-inch border around the edges.
• Starting at the long side, carefully roll the dough.
• Press the seams together.
• Place the seam side down on a lightly greased baking sheet.
• Cut six equally spaced x's on the top of each loaf.
• Cover and let rise in a warm place away from drafts for 1 hour or until doubled in size.
• Preheat the oven to 375 degrees.
• Bake 20 minutes or until lightly browned.
• Cool before slicing and serving.
• Yield: 4 loaves