CREAM CHEESE SWIRL LOAVES

By gaster16

Ingredients

• 1/3 cup sugar
• 3/4 teaspoon salt
• 2 packages dry yeast
• 3-1/2 cups all purpose flour
• 1/2 cup margarine or butter (1 stick)
• 1/4 cup milk
• 1 egg
• 2- 8 oz. cream cheese softened
• 2/3 cup confectioners sugar
• 1 tablespoon grated orange rind
• 2 large egg yolks

Preparation

Step 1

In large bowl combine sugar, salt, yeast and 1 cup flour. In 1 quart saucepan over low heat, beat margarine or butter, milk and 1/2 cup water until very warm. Margarine or butter does not need to melt. With mixer at low speed, beat liquid into dry ingredients just until blended. Increase speed to medium, beat 2 minutes, occasionally scraping bowl. Beat in egg and 3/4 cup flour to make a thick batter, beat 2 minutes. Stir in 1-1/4 cups flour to make a soft dough.

Turn dough onto lightly floured surface and knead until smooth and elastic, about 8 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball, place in greased bowl, turning dough to grease top. Cover, let rise in warm place about 1 hour.

Prepare cream cheese filling refrigerate. Punch down dough. Turn dough onto lightly floured surface. Cut dough in half, cover and let rest 15 minutes. Grease large cookie sheet. With floured rolling pin, roll half of the dough into 13x9" rectangle, spread half of the cream cheese filling to within 1" of edge. From a 13" side, roll dough, jelly-roll fashion, pinch seam to seal, press ends together to seal and tuck them under. Place loaf on cookie sheet, cut several slashes in top. Repeat with remaining dough and filling. Cover and let rise in warm place about 45 minutes. Preheat oven to 350 degrees. Bake loaves 30-35 minutes until golden brown and bread sounds hollow when slightly tapped with fingers. Remove loaves from cookie sheet, cool slightly on wire racks. Serve loaves warm.

Cream Cheese Filling:

In small bowl with mixer on low speed beat 2 packages cream cheese, softened, confectioners sugar, orange peel and egg yolks until smooth.