Cream Cheese Bread

This recipe has become a favorite of our family. My mom started making this many years ago and once I got over my fear of yeast I began making it too. The thing is, this bread tastes like it is very hard to make, but really it is not. I will tell you that it takes practice and it doesn't always turn out the same. Regardless, I continue to make it multiple times each year. But mostly I make it at Christmas time. And there is ONE other specific time that we make this bread...


That's right, Natalie has not had a birthday cake since 2006. It is ALWAYS a plate of Cream Cheese Bread.



The girls love this bread so much that they have requested it for Christmas gifts to give their teachers at school. I also make it for various parties we have throughout the season. It has become a favorite and I've had requests for the recipe, so here you go all!

Cream Cheese Bread

1 cup sour cream

1/2 cup sugar

1 tsp. salt

2 eggs

1/2 cup butter (1 stick)

5 tsp. yeast

1/2 cup warm water

4 cups flour

Stir sour cream over low heat in a sauce pan. Add sugar, salt, and butter. Remove from heat and allow to cool slightly. In a mixing bowl add warm water then sprinkle yeast over the top and let dissolve. When dissolved add sour cream mixture, eggs, and flour. This dough will be sticky. Do not add any more than 4 cups of flour.

Now cover and refrigerate overnight.

Divide dough into 4 equal parts. Roll each into an 8x12 rectangle.

Prepare Cream Cheese Mixture:

Mix 2 pkgs cream cheese (softened)

3/4 cup sugar

1/8 tsp. salt

1 egg

2 tsp. vanilla

Spread 1/4 of cream chees mixture on each rectangle. Roll into log form, slite each roll diagonally across the top 3 times. Arrange on a greased jelly roll pan. Cover with a tea towel and let rise for 1 hour. Bake at 350 degrees for 16-18 minutes. Cover with glaze while loaves are still warm.

Glaze:

2 cups powdered sugar

2 Tbsp. milk

2 tsp. vanilla

Who knows? Maybe she would even like this recipe...