This recipe comes from a bread cookbook that I bought ages ago. It’s broken up into seasons for the recipes, this one being for spring. Baking, unlike cooking, is not very forgiving when it comes to modifications (generally). So I’ve only make minor changes, added Limoncello and Disarrono to up the flavor profile. Think cheese Danish. Enjoy!
Sweet Cheese Bread
- 2 1/2 Tsp active dry yeast
- 1/2 + 2/3 cups sugar
- 1/2 cup warm water (105º to 115º)
- 1/2 cup sour cream
- 6 Tbsp unsalted butter at room temp, cut into pieces
- 3 eggs + 1 egg yoke
- 2 large lemons, zested
- 1 Tbsp Limoncello
- 1 1/2 Tsp kosher salt
- 3 3/4 cups all-purpose flour (plus more for rolling out the dough)
- 8 oz goat cheese at room temp
- 8 oz cream cheese at room temp
- 2 Tsp pure vanilla extract
- 1 Tbsp almond liquor, I use Disarrono
- 2 Tbsp brown sugar
- 1/4 Tsp ground allspice
- 1/2 cup sliced almonds
In a small bowl sprinkle the yeast and a pinch of sugar over the warm water. Stir to dissolve and let stand for about 10 minutes, or until foamy. Microwave the sour cream for about 90 seconds and add the butter. Stir to melt.
Using a stand mixer with the paddle attachment; combine 1/2 cup sugar, 2 eggs, zest of 1 lemon, salt and 1 cup of flour. Mix to combine. Add in the yeast mixture and then the sour cream mixture. Beat until smooth. Add the remaining flour 1/2 cup at a time, still beating. Until all the flour has been combines and the dough will be soft and silky. Scrape the dough into a large bowl that you’ve sprayed with non-stick cooking spray. Cover with plastic wrap that you’ve also sprayed with cooking spray. Let rise until doubled or refrigerate overnight, it’ll slowly rise.
Combine the goat cheese, cream cheese, 2/3 cup sugar, 1 egg, vanilla, Limoncello, and zest of 1 lemon. Beat until smooth and refrigerate until your ready to make the bread.
Turn the dough out onto a lightly floured board and divide into 3 equal portions. Roll each one out into an 8″ x 12″ rectangle. Spread 1/2 of the cheese mixture on leaving a 1/2″ border around the edges. Starting on the long side, roll up and pinch the seam together. Carefully pull the edge of the ends over and tuck them underneath the loaf. Please it seem side down on a parchment-lined baking sheet.
Use a serrated knife and score each loaf in 5 places across the top, no more than 1/4″ deep. Lightly cover with plastic wrap that you’ve sprayed with non-stick cooking spray. Let rise at room temp until doubled, about an hour.
Pre-heat your oven to 350º. Bake for 10 minutes. While it’s baking combine the egg yolk, Disarrono, brown sugar, and allspice. Beat well. Use a brush to spread the mixture gently over the tops of the partially baked loaves and then sprinkle each with 1/3 of the almonds. Bake for another 15 to 20 minutes or until a tooth pick come out clean from the center of each loaf.
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