The Humpherys Family

Cherry ‘n Cheese Lattice Loaf

Source  Barbara Bakes
Recipe Added:  6/27/2013
3 cups bread flour
1 1/2 tsp salt
3 Tbsp sugar
2 1/4 tsp (1 pkg) active dry yeast
1/4 cup water
1/2 cup sour cream
3 Tbsp butter
2 eggs
1 tsp vanilla
 Filling
2 3-oz pkgs cream cheese, softened
1 egg
1 Tbsp sugar
1/8 tsp salt
1 can blueberry or cherry pie filling

Glaze
2 to 3 Tbsp water
1 1/4 cup powdered sugar
In mixing bowl, combine yeast, 1 cup flour, salt and sugar. Heat water, sour cream and butter to 120º-130º F; add to dry ingredients. With mixer, beat 2-3 minutes on medium speed. Add eggs and vanilla; beat 1 minute. Gradually add remaining flour; knead with dough hook or by hand 5-7 minutes until smooth. Place in lightly oiled bowl and turn to grease top. Cover; let rise, 30-40 minutes.

For filling, cream together cream cheese, egg, sugar, and salt. Punch down dough and divide in half. On a lightly floured surface, roll each half to a 12 x 17-inch rectangle. Spread half of filling lengthwise over center third of dough. Top with half of pie filling. (Save a few cherries from filling to decorate top after it is baked.)

 On each long side, cut 1-inch wide strips, 2 inches long. Starting at one end, fold strips at an angle across filling, alternately from side to side. Place loaf on greased baking sheet. Cover; let rise 30 minutes. Preheat oven to 350º. Bake 30-35 minutes. Cool on wire rack. Drizzle with icing; place a few cherries on small lattice openings to decorate.
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