AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Sep 23^rd, 2009 at 2:03pm

Carolyn™ Offline
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I got this from the IDOS site and made it today while locked in during the red dust storm.

I am sure all the sweet tooth members of this forum would like it but you would need a large CO or the long oval one.

Raspberry Cream Cheese Bread

55 min | 25 min prep
1 braid
· 2 1/4 tablespoons active dry yeast
· 1/2 cup warm water
· 1/4 cup butter, soft
· 2 1/2 tablespoons sugar
· 1 egg
· 1/8 teaspoon salt
· 2-2 1/3 cups all-purpose flour
Fruit Filling
· 1 1/2 cups raspberry pie filling
Cheese Filling
· 1 (8 ounce) package cream cheese, softened
· 1/4 cup sugar
· 1/2 tablespoon lemon juice
· 1/4 teaspoon vanilla extract
Optional Icing
· 1/2 cup powdered sugar (optional)
· 1 1/2 tablespoons milk (optional)

1. In mixing bow, dissolve yeast in warm water.
2. Let stand for 5 minutes.
3. Add butter, sugar, eggs, salt and 1 cup of flour.
4. Mix well.
5. Add enough remaining flour to form a soft dough.
6. Turn onto a floured surface and knead until smooth and elastic.
7. Place in greased bowl, turning once to grease top.
8. Cover and let rise in warm place until doubled in size; 45 minutes.
9. Meanwhile combine cream cheese, sugar, lemon juice and vanilla extract.
10. Set aside.
11. On a floured surface, roll dough into a 15 x 9 inch rectangle.
12. Place on a greased baking sheet.
13. Spread cream cheese filling lengthwise down center third of dough.
14. Spread the raspberry pie filling on top.
15. On each long side, cut 1 inch wide strips, 3 inches into center.
16. Starting at one end, fold alternating strips at an angle across filling; seal ends.
17. Cover and let rise for 20 minutes.
18. Bake at 350 for 25-30 minutes or until golden brown.
19. Cool if desired.
Combine icing ingredients and drizzle over braid.

My grandson couldnt attend school due being allergic to dust and I was pleased we took the opportunity to do some yeast cooking together. I made the above and he made these rolls which he "designed" himself. Being warm it all worked well and he could feel the elasticity in the dough.

bun.jpg (119 KB | )

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Reply #1 - Sep 23^rd, 2009 at 3:53pm

Saltbush Bill Offline
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SBB

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Reply #2 - Sep 23^rd, 2009 at 5:56pm

Kingsthorpe David Offline
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Strange the way Americans mix sweet and savoury things.

KD

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Reply #3 - Sep 23^rd, 2009 at 6:31pm

Derek Offline
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Aaaaaaaaaaaahhhhhhhhhhhh you made it.

Looks good.

Derek

Retired
Camp Oven Cook

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Reply #4 - Sep 23^rd, 2009 at 7:12pm

Carolyn™ Offline
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KD its just really a type of cheese cake filling with raspberries in a rich bread casing with in my case buttered almond slivers and icing on top so its a long way from savoury. The picture was taken while it was still very warm. It actually tasted better later when cold and firmer.

Yes Derek, I did make it, as you know this recipe called me and I was intrigued by the braiding as much as the fact that I love raspberry flavour. I think I could do a similar looking loaf with the meat filling that I put in the Piroshki {in a less sweet bread dough}. I was impressed with Michaelb putting left overs including some of my prawns and noodles into pastry parcels at the Victorian COG and how well they turned out and tasted for lunch. Just adding to the variety we can have out camping which seems endless at times.

What I had missed when I first read it was that the person who put it in that forum hadnt braided but somehow!!! made two ropes and twisted them!!! I cant get my mind around that and his final result which is very pretty, but I dont think it will keep me awake, Cheesy

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Reply #5 - Sep 23^rd, 2009 at 10:41pm

TBF Offline
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Very nice Carolyn.
That Rasberry and Cheese is a winner.

Aart

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Reply #6 - Sep 24^th, 2009 at 6:48am

Carolyn™ Offline
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Thanks Aart from the same forum there was a blueberry bread and I think next time I will give the raspberries the thickening treatment rather than just drain them as I did. I couldnt see why you couldnt use the same filling in ready made puff pastry in the CO its really yummy.

Blueberry Cream Cheese bread from IDOS

Western Stampede Cook-off July 3rd 2009
Blueberry Cream Cheese Braid
Team #1: Mary Allen & Bob Maglish

12 inch Dutch oven
350 degrees 25-30 minutes
8 coals bottom 17 coals top

Ingredients:
3 ½ to 4 cups bread flour
1/3 cup sugar
1 envelope Rapid Rise Yeast
1 tsp salt
¾ cup milk
¼ cup water
1/3 cup butter
1 large egg
1 egg yolk

Blueberry Filling:
2 cups blueberries
¼ cup sugar
¼ cup cornstarch
2 Tbsp lemon juice
Combine all ingredients in small Dutch oven and bring to boil. Stir constantly. About 3-5 minutes. Remove and let cool

Egg Glaze:
1 egg
1 Tbsp milk
Combine together

Cream Cheese Filling:
¾ cream cheese (room temperature
2 Tbsp sugar
½ tsp vanilla
1 Tbsp egg glaze
Combine all ingredients in bow and mix

Cooking Instruction: Dough
In large bowl, combine 1 cup flour, sugar, undissolved yeast & salt. Heat milk, water and butter until very warm (120 to 130 degree). Gradually add to flour mixture. Beat 2 minutes. Add egg, egg yolk and 1 cup flour; beat 2 minutes. Stir in remaining flour to make soft dough. Knead on lightly floured surface until smooth & elastic, about 8 to 10 minutes. Cover, let rest 10 minutes.
Divide dough into 2 equal portions; roll each portion into a thin rectangle. Spread cream cheese on dough and then top with blueberries. (Down the middle of rectangle). Slice the sides of the dough into tabs about 1 inch wide. Alternating from side to side, fold the pieces in over the filling Gentle press on the tabs to seal the folds. After it has been fully folded, glaze the braid with the egg wash. Cover, let rise in warm, draft –free place about 1 hour. Glaze again with remaining egg wash. Bake 25-35 minutes, rotating lid and bottom of oven, until golden brown.

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Reply #7 - Sep 24^th, 2009 at 7:28pm

hotwelder Offline
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Knock it off,Carolyn. Sad

I,m chucking on kilos just reading this stuff Cheesy

cheers George Wink

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Reply #8 - Sep 30^th, 2009 at 8:25pm

jclures Offline
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I agree George, I will need to walk for an extra half an hour tomorrow just after reading this, let alone if Bonnie gets the idea of making it. It does look good though Carolyn.

John

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Reply #9 - Oct 1^st, 2009 at 10:02am

Stump Jump Offline
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Looks very tasty Carolyn, well done Tongue

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