Raspberry-Cream Cheese Ladder Loaves

Name: Raspberry-Cream Cheese Ladder Loaves
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 2 loaves (8 slices each).
Ingredients: 3-3/4 to 4-1/4 cups all-purpose flour; 1/4 cup sugar; 1 package (1/4 ounce) quick-rise yeast; 1-1/4 teaspoons salt; 1 teaspoon baking powder; 1/2 cup buttermilk; 1/2 cup sour cream; 1/4 cup butter, cubed; 1/4 cup water; 1 large Eggland's Best egg, room temperature; 1/2 teaspoon almond extract; FILLING:; 1 package (8 ounces) cream cheese, softened; 1/4 cup sugar; 3 tablespoons all-purpose flour; 1 large egg yolk; 1/3 cup seedless raspberry jam

Created by my dear friend Debbie, this is a delicious way to start your day. Bread may be sprinkled with granulated sugar before baking if desired.—Char Ouellette, Colton, Oregon

Ingredients

3-3/4 to 4-1/4 cups all-purpose flour
1/4 cup sugar
1 package (1/4 ounce) quick-rise yeast
1-1/4 teaspoons salt
1 teaspoon baking powder
1/2 cup buttermilk
1/2 cup sour cream
1/4 cup butter, cubed
1/4 cup water
1 large Eggland's Best egg, room temperature
1/2 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
3 tablespoons all-purpose flour
1 large egg yolk
1/3 cup seedless raspberry jam

Directions

In a large bowl, combine 2 cups flour, sugar, yeast, salt and baking powder. In a small saucepan, heat buttermilk, sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed 2 minutes. Add egg, extract and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest 10 minutes.
Meanwhile, in a small bowl, beat the cream cheese, sugar, flour and egg yolk until smooth; set aside.
Divide dough in half. Roll each piece into a 12x10-in. rectangle; place on greased baking sheets. Spread cheese mixture down the center of each rectangle. Stir jam; spoon over cheese mixture.
On each long side, cut 3/4-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal. Cover and let rise until doubled, about 1 hour.
Preheat oven to 350°. Bake until golden brown, 15-19 minutes. Cool on wire racks. Store leftovers in refrigerator.