LEMON LOAF

Posted By: Emily
NOVEMBER 20, 2016

Serves: 2 Loaves
Total Time: 3 Hours * Active Time: 45 Minutes
Courtesy of: King Arthur Flour

Ingredients

SPONGE

  • 3/4 Cup Warm Water
  • 2 Teaspoons Sugar
  • 1 Tablespoon Yeast
  • 1/2 Cup Flour

DOUGH

  • All of the sponge
  • 3/4 Cup Yogurt
  • 1/2 Cup Unsalted Butter
    • Softened
  • 2 Large Eggs
  • 1/2 Cup Sugar
  • 2 Teaspoons Salt
  • 2 Teaspoons Vanilla Extract
  • 5 Cups Flour

CREAM CHEESE FILLING

  • 2/3 Cup Cream Cheese
    • Softened
  • 1/4 Cup Sour Cream
  • 2 Teaspoons Lemon Juice
  • 1/4 Cup Flour
  • 1/2 Cup Lemon Curd


    Egg for Wash

    Sparkling Sugar for Braid

Directions

  1. In a small bowl, combine the sponge ingredients, stir and set aside for 10 to 15 minutes.

  2. In the bowl of your mixer, combine the sponge, yogurt, butter, eggs, sugar, salt and extract. Add in 4 1/2 cups of flour and mix on speed 2 for 5 to 6 minutes until a soft, smooth dough forms, add more flour if needed.

  3. Move the bowl into a lightly greased bowl, cover with plastic wrap and allow to rise for 60 to 90 minutes, until puffy and nearly doubled.

  4. While the dough is rising, prepare the filling. Combine all filling ingredients (except the lemon curd) in a small bowl and mix until smooth and lump free.

  5. Gently deflate the dough and divide it in half. Roll out the first piece into a 10” x 15” rectangle. Mark the dough into thirds lengthwise and fill the middle section with half of the cream cheese filling, spreading it out leaving 1” free on the top and bottom for closure. Then top with half of the lemon curd.

  6. To form the braid, cut 1” crosswise strips down the outer sections, making the same number on each side. Lift a strip and place it across, slightly diagonally. Repeat from the other side so they crisscross – see picture.

  7. Repeat the process with the second piece of dough. Lightly cover both loaves and let rise for 50 minutes.

  8. Preheat oven to 375 Degrees. Brush the loaves with egg wash and sprinkle with coarse sugar, if desired.

  9. Bake for 18 to 25 minutes, or until the loaves are golden brown. Let cool for 15 minutes before serving.

Notes:
This makes a lot! Next time, I will cut the recipe in half.

I rolled the dough out straight on to the baking sheet so I wouldn’t have to transfer it once it was braided.