Page 16 - GIWIH_September2019

PREP: 20 mins. to 25 mins BAKE: 25 mins. to 30 mins. TOTAL: 2 hrs 55 mins. to
3 hrs 5 mins.
YIELD: two braided loaves
SPONGE
3/4 cup warm water
2 teaspoons sugar
1 tablespoon instant yeast
1/2 cup King Arthur Unbleached All-Purpose Flour
DOUGH
all of the sponge
3/4 cup plain or vanilla yogurt
1/2 cup (8 tablespoons) unsalted butter, softened
2 large eggs, beaten
1/2 cup sugar
2 teaspoons salt
2 teaspoons Buttery Sweet Dough Flavor OR vanilla
5 cups King Arthur Unbleached All-Purpose Flour
egg wash for brushing braid
pearl sugar or sparkling white sugar for sprinkling on braid
CREAM CHEESE FILLING
2/3 cup cream cheese, softened 1/4 cup sugar
1/4 cup sour cream
2 teaspoons fresh lemon juice 1/4 cup King Arthur Unbleached All-Purpose Flour
1/2 cup prepared lemon curd
https://www.kingarthurflour.com/recipes/braided-lemon-bread-recipe
BRAIDED LEMON BREAD
There's just something about lemon that brings a smile and cheerful laugh in the middle of even the dullest of days. The bright yellow color and zippy taste can't be beat. This bread combines a soft and tender sweet dough with the tangy flavor of lemon, and wraps it all up in a beautiful yet easy-to-shape mock braid.
1. In a small bowl, combine the sponge ingredients. Stir well to combine, loosely cover with plastic wrap, and set aside to proof for 10 to 15 minutes.
2. In the bowl of your stand mixer combine the sponge, yogurt, butter, eggs, sugar, salt, and flavoring. Add 4 1/2 cups of flour and mix with the paddle attachment until the dough is a rough, shaggy mass. Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes, adding more flour if needed to achieve the correct consistency.
If you're using a bread machine, combine all the dough ingredients in the pan and set the machine on the dough cycle. Be sure to check the dough as it kneads and adjust the flour or water as needed to achieve a soft, supple con- sistency. Let the cycle complete itself.
3. If working by hand or stand mixer, place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for 60 to 90 minutes, until quite puffy and nearly doubled.
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