Cheesy Sweet Bread
For some reason, I had real trouble naming this recipe. It’s a sweet bread, with a cream cheese and chocolate chip filling. The filling reminded me of cheese cake, cheese Danish and cannoli, all rolled into one.
Whatever you call it- it is really good. This would be a great brunch or breakfast dish for a Sunday morning. You could also serve it for dessert.
It can be baked a head of time, and it even freezes well. It is sweet, but not too sweet. When I mixed up the filling ingredients, it was kind of runny. I decided to precook the filling, which worked out great.
I used a powder sugar glaze for the top, then added sliced almonds. I could see adding a drizzle of melted chocolate, too. Well, maybe the next time.
Cream Cheese Sweet Bread
3 ¼ c. flour
¾ c. sugar
2 t. cinnamon
1 t. salt
1 package quick-rising yeast
1 c. hot water
1 T. oil
Filling
1 (8 oz.) package cream cheese, softened
½ c. sugar
2 eggs
2 t. vanilla
1 c. mini chocolate chips, optional
Topping
2 c. powdered sugar
Milk, water or lemon juice
Toasted sliced almonds*
Set aside 1 cup of the flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Cover and allow dough to double, about 30 minutes. Meanwhile, combine cream cheese with sugar and beat until smooth. Add eggs and vanilla and mix well. Mixture will be soupy. Place cream cheese mixture in a microwave safe bowl and cook, in microwave, on high, for 3-4 minutes, or until cheese mixture firms up. Let it cool down 10 minutes and then stir it. Stir in chips, if using. Roll dough into a rectangle about 16 x 8. Spread cheese filling down center middle of dough. Cut one-inch wide strips of dough from filling to edge on both sides. It will sort of look like fringe. Alternating sides, fold strips up and over the filling at an angle. Carefully lift loaf onto greased baking sheet and place at an angle. Cover with a towel and set in a warm place to double in bulk, about 30 minutes. Bake in a preheated 375-degree for 20-25 minutes or until golden brown. Remove from oven and place bread on a rack to cool. Make the topping by combining powdered sugar with just enough liquid so you can drizzle it over the bread. Once the bread is cooled down, drizzle with the glaze. Sprinkle with the sliced almonds. Refrigerate leftovers.
If you use regular yeast, use warm, rather than hot water. Also, it will take a little longer for dough to rise.
*To toast the almonds, just place them in a skillet, over medium heat, and cook until lightly browned. Stir or toss often and watch closely so they don’t burn.
Duck Fat Bread
There is a reason my mother’s sweet bread recipe has such an odd name. My Mom used to make this wonderful sweet bread. Made it for every family occasion. The recipe uses butter.
She was a very frugal person. One day, she decided to render the skin from a duck she was using in soup. She would never just toss it. Too wasteful. Once it was cooled, the duck fat looked like butter.
She was making her sweet bread and substituted the duck fat for the butter in the recipe. When my brother-in-law, Bob, tasted it he declared it was the best batch yet. My Mom told him what the secret ingredient was, and from that day on, we always called it duck fat bread, even when it was made with butter.
Recently, my niece Sarah has made the bread. My nephew Bobby also made the bread with his daughter, Elia. It makes me happy to see the family traditions continued onto the next generation. Elia loved it so much, Bobby suggested we rename it Elia Bread!!! I am Ok with that.
The bread really is exceptional, with a texture that is soft and a little chewy at the same time. With Mother’s Day approaching, I thought I would share my family story with all of you. Happy Mother’s Day!!
Here is the recipe- wonderful even when made with plain old butter.
Mom’s Butter Coffeecake Braids aka Duck Fat Bread
4 1/2 c. flour
2 T. sugar
1 t. salt
½ c. butter or 1/2 c. cooled rendered duck fat
1 packet yeast
¼ c. warm water
2 t. sugar
1 c. evaporated milk
2 eggs, beaten
Combine flour with sugar and salt. Cut in butter or duck fat and set aside. Dissolve 2 teaspoons sugar in warm water. Dissolve yeast in warm water mixture and set aside. Allow to become bubbly, about 5 minutes. Combine milk with eggs. Stir in yeast mixture and add to flour mixture stirring well. Knead dough in bowl until smooth, about 10 minutes. Place on lightly floured surface and knead until smooth. Cover and let rise until doubled, about 1½ hours. Divide dough in half and then each half into thirds. Roll dough into ropes and braid three ropes together. Repeat with remaining 3 ropes. Place braids in 9×5 inch greased bread pans and cover with a towel. Place in a warm, draft-free place and allow to rise until doubled, about 1½ hours. Bake in a preheated 350 degree oven for 25 minutes. If you like glaze loaves while warm with a mix of powdered sugar, a little milk, butter, and vanilla. Toasted almonds or walnuts can be added, if desired. Makes 2 loaves.
Note: You can also refrigerate the dough after kneading it if you would prefer. Just place dough in an oiled bowl, cover with plastic wrap and chill overnight. Roll and shape dough into braids when cold from the fridge. Rise, covered, until doubled in bulk, about 2-3 hours. Bake as directed.
Note: You can also place loaves on a greased baking sheet for a longer, flatter bread rather than in loaf pan.
Note: This is the same dough my parents used to make jelly doughnuts.
Duck Fat Bread
There is a reason my mother’s sweet bread recipe has such an odd name. My Mom used to make this wonderful sweet bread. Made it for every family occasion. The recipe uses butter.
She was a very frugal person. One day, she decided to render the skin from a duck she was using in soup. She would never just toss it. Too wasteful. Once it was cooled, the duck fat looked like butter.
She was making her sweet bread and substituted the duck fat for the butter in the recipe. When my brother-in-law, Bob, tasted it he declared it was the best batch yet. My Mom told him what the secret ingredient was, and from that day on, we always called it duck fat bread, even when it was made with butter.
Recently, my niece Sarah has made the bread. My nephew Bobby also made the bread with his daughter, Elia. It makes me happy to see the family traditions continued onto the next generation. Elia loved it so much, Bobby suggested we rename it Elia Bread!!! I am Ok with that.
The bread really is exceptional, with a texture that is soft and a little chewy at the same time. With Mother’s Day approaching, I thought I would share my family story with all of you. Happy Mother’s Day!!
Here is the recipe- wonderful even when made with plain old butter.
Mom’s Butter Coffeecake Braids aka Duck Fat Bread
4 1/2 c. flour
2 T. sugar
1 t. salt
½ c. butter or 1/2 c. cooled rendered duck fat
1 packet yeast
¼ c. warm water
2 t. sugar
1 c. evaporated milk
2 eggs, beaten
Combine flour with sugar and salt. Cut in butter or duck fat and set aside. Dissolve 2 teaspoons sugar in warm water. Dissolve yeast in warm water mixture and set aside. Allow to become bubbly, about 5 minutes. Combine milk with eggs. Stir in yeast mixture and add to flour mixture stirring well. Knead dough in bowl until smooth, about 10 minutes. Place on lightly floured surface and knead until smooth. Cover and let rise until doubled, about 1½ hours. Divide dough in half and then each half into thirds. Roll dough into ropes and braid three ropes together. Repeat with remaining 3 ropes. Place braids in 9×5 inch greased bread pans and cover with a towel. Place in a warm, draft-free place and allow to rise until doubled, about 1½ hours. Bake in a preheated 350 degree oven for 25 minutes. If you like glaze loaves while warm with a mix of powdered sugar, a little milk, butter, and vanilla. Toasted almonds or walnuts can be added, if desired. Makes 2 loaves.
Note: You can also refrigerate the dough after kneading it if you would prefer. Just place dough in an oiled bowl, cover with plastic wrap and chill overnight. Roll and shape dough into braids when cold from the fridge. Rise, covered, until doubled in bulk, about 2-3 hours. Bake as directed.
Note: You can also place loaves on a greased baking sheet for a longer, flatter bread rather than in loaf pan.
Note: This is the same dough my parents used to make jelly doughnuts.
Mom’s Duck Fat Bread
There is a reason my mother’s sweet bread recipe has such an odd name. My Mom used to make this wonderful sweet bread. Made it for every family occasion. The recipe uses butter.
She was a very frugal person. One day, she decided to render the skin from a duck she was using in soup. She would never just toss it. Too wasteful. Once it was cooled, the duck fat looked like butter.
She was making her sweet bread and substituted the duck fat for the butter in the recipe. When my brother-in-law, Bob, tasted it he declared it was the best batch yet. My Mom told him what the secret ingredient was, and from that day on, we always called it duck fat bread, even when it was made with butter.
Recently, my niece Sarah has made the bread. My nephew Bobby also made the bread with his daughter, Elia. It makes me happy to see the family traditions continued onto the next generation. Elia loved it so much, Bobby suggested we rename it Elia Bread!!! I am Ok with that.
The bread really is exceptional, with a texture that is soft and a little chewy at the same time. With Mother’s Day approaching, I thought I would share my family story with all of you. Happy Mother’s Day!!
Here is the recipe- wonderful even when made with plain old butter.
Mom’s Butter Coffeecake Braids aka Duck Fat Bread
4 1/2 c. flour
2 T. sugar
1 t. salt
½ c. butter or 1/2 c. cooled rendered duck fat
1 packet yeast
¼ c. warm water
2 t. sugar
1 c. evaporated milk
2 eggs, beaten
Combine flour with sugar and salt. Cut in butter or duck fat and set aside. Dissolve 2 teaspoons sugar in warm water. Dissolve yeast in warm water mixture and set aside. Allow to become bubbly, about 5 minutes. Combine milk with eggs. Stir in yeast mixture and add to flour mixture stirring well. Knead dough in bowl until smooth, about 10 minutes. Place on lightly floured surface and knead until smooth. Cover and let rise until doubled, about 1½ hours. Divide dough in half and then each half into thirds. Roll dough into ropes and braid three ropes together. Repeat with remaining 3 ropes. Place braids in 9×5 inch greased bread pans and cover with a towel. Place in a warm, draft-free place and allow to rise until doubled, about 1½ hours. Bake in a preheated 350 degree oven for 25 minutes. If you like glaze loaves while warm with a mix of powdered sugar, a little milk, butter, and vanilla. Toasted almonds or walnuts can be added, if desired. Makes 2 loaves.
Note: You can also refrigerate the dough after kneading it if you would prefer. Just place dough in an oiled bowl, cover with plastic wrap and chill overnight. Roll and shape dough into braids when cold from the fridge. Rise, covered, until doubled in bulk, about 2-3 hours. Bake as directed.
Note: You can also place loaves on a greased baking sheet for a longer, flatter bread rather than in loaf pan.
Note: This is the same dough my parents used to make jelly doughnuts.
Mom’s Duck Fat Bread
Today would be my Mom’s birthday. I still miss her. She was a great cook and I learned a lot from her. Here is the bread she was famous for in our family.
My Mom used to make this wonderful sweet bread. Made it for every family occasion. The recipe uses butter. She was a very frugal person. One day, she decided to render the skin from a duck she was using in soup. She would never just toss it. Too wasteful. Once it was cooled, the duck fat looked like butter. She was making her sweet bread and substituted the duck fat for the butter in the recipe. When my brother-in-law, Bob, tasted it he declared it was the best bread yet. My Mom told him what the secret ingredient was, and from that day on, we always called it duck fat bread, even when it was made with butter. Here is the recipe- wonderful even if made with plain old butter.
Mom’s Butter Coffeecake Braids aka Duck Fat Bread
4 1/2 c. flour
2 T. sugar
1 t. salt
½ c. butter or 1/2 c. cooled rendered duck fat
1 packet yeast
¼ c. warm water
2 t. sugar
1 c. evaporated milk
2 eggs, beaten
Combine flour with sugar and salt. Cut in butter or duck fat and set aside. Dissolve 2 teaspoons sugar in warm water. Dissolve yeast in warm water mixture and set aside. Allow to become bubbly, about 5 minutes. Combine milk with eggs. Stir in yeast mixture and add to flour mixture stirring well. Knead dough in bowl until smooth, about 10 minutes. Place on lightly floured surface and knead until smooth. Cover and let rise until doubled, about 1½ hours. Divide dough in half and then each half into thirds. Roll dough into ropes and braid three ropes together. Repeat with remaining 3 ropes. Place braids in 9×5 inch greased bread pans and cover with a towel. Place in a warm, draft-free place and allow to rise until doubled, about 1½ hours. Bake in a preheated 350 degree oven for 25 minutes. If you like glaze loaves while warm with a mix of powdered sugar, a little milk, butter, and vanilla. Toasted almonds or walnuts can be added, if desired. Makes 2 loaves.
Note: You can also refrigerate the dough after kneading it if you would prefer. Just place dough in an oiled bowl, cover with plastic wrap and chill overnight. Roll and shape dough into braids when cold from the fridge. Rise, covered, until doubled in bulk, about 2-3 hours. Bake as directed.
Note: You can also place loaves on a greased baking sheet for a longer, flatter bread rather than in loaf pan.
Mom’s Duck Fat Bread
Mom’s Duck Fat Bread
Today would be my Mom’s birthday. I still miss her. I thought I would share some of her favorite recipes this week. She was a wonderful cook and I learned a lot from her. Here is a bread she was famous for in our family.
My Mom used to make this wonderful sweet bread. Made it for every family occasion. The recipe uses butter. She was a very frugal person. One day, she decided to render the skin from a duck she was using in soup. She didn’t want to just toss it. Too wasteful. Once it was cooled, the duck fat looked like butter. She was making her sweet bread and substituted the duck fat for the butter in the recipe. When my brother-in-law, Bob, tasted it he declared it was the best bread yet. My Mom told him what the secret ingredient was, and from that day on, we always called it duck fat bread, even when it was made with butter. Here is the recipe- wonderful even if made with plain old butter.
Mom’s Butter Coffeecake Braids aka Duck Fat Bread
4 1/2 c. flour
2 T. sugar
1 t. salt
½ c. butter or 1/2 c. cooled rendered duck fat
1 packet yeast
¼ c. warm water
2 t. sugar
1 c. evaporated milk
2 eggs, beaten
Combine flour with sugar and salt. Cut in butter or duck fat and set aside. Dissolve 2 teaspoons sugar in warm water. Dissolve yeast in warm water mixture and set aside. Allow to become bubbly, about 5 minutes. Combine milk with eggs. Stir in yeast mixture and add to flour mixture stirring well. Knead dough in bowl until smooth, about 10 minutes. Place on lightly floured surface and knead until smooth. Cover and let rise until doubled, about 1½ hours. Divide dough in half and then each half into thirds. Roll dough into ropes and braid three ropes together. Repeat with remaining 3 ropes. Place braids in 9×5 inch greased bread pans and cover with a towel. Place in a warm, draft-free place and allow to rise until doubled, about 1½ hours. Bake in a preheated 350 degree oven for 25 minutes. If you like glaze loaves while warm with a mix of powdered sugar, a little milk, butter, and vanilla. Toasted almonds or walnuts can be added, if desired. Makes 2 loaves.
Note: You can also refrigerate the dough after kneading it if you would prefer. Just place dough in an oiled bowl, cover with plastic wrap and chill overnight. Roll and shape dough into braids when cold from the fridge. Rise, covered, until doubled in bulk, about 2-3 hours. Bake as directed.
Note: You can also place loaves on a greased baking sheet for a longer, flatter bread rather than in loaf pan.
