Creamy Broccoli Pasta Salad

Springlike weather prompted a dinner salad that allowed me to incorporate more fresh veggies into tonight's main dish and to utilize leftovers such as the cooked chicken used as the protein source in this recipe.

Obviously this is a versatile salad — add peppers, olives, cheese or use beans instead of chicken for a vegetarian entree. 

Note: double the sour cream, mayo and milk + Ranch dressing mix if you like lots of dressing or want dressing to drizzle over the plated salad. 

Creamy Broccoli & Chicken Pasta Salad      About 4 servings

3 ounces uncooked pasta (such as rotini, fusilli, etc. that will cook up to about 1 1/4 cups)

1/4 cup sour cream

1 tablespoon mayonnaise

1 tablespoon milk

2 teaspoons dry Ranch dressing mix

2 tablespoons grated Parmesan cheese

1 cloves garlic, minced

Kosher salt & pepper to taste

3/4 cup fresh broccoli florets, cut up into bite-size pieces

1/2 to 3/4 cup tomatoes – could be cherry or grape tomatoes cut in half, regular tomatoes or canned diced tomatoes, drained

1 medium carrot, shredded (about 1/2 cup)

4 or 5 green onions sliced 

About 1 cup cooked chicken, diced or shredded

1. Cook pasta al dente according to package directions. Drain and cool.
2. In a bowl, combine sour cream, mayonnaise, milk, Ranch dressing mix, Parmesan cheese and minced garlic; blend well. Taste and season with salt and pepper as needed. 
3. In a large bowl, combine broccoli tomatoes, carrots, onions and chicken.
4. Add cooked pasta and mix with veggies.
   
5. Add sour cream mixture; toss gently to mix thoroughly. Add more sour cream, mayo or milk if mixture seems taste. Taste and adjust seasoning as needed.
   
6. Serve immediately or refrigerate until serving time.
7. We served ours on a bed of fresh spinach and garnished with extra sliced green onions, cherry tomatoes and Parmesan cheese + added a few other veggies & an avocado on the side.

Recipe without photos . . .Creamy Broccoli & Chicken Pasta Salad      About 4 servings

3 ounces uncooked pasta (such as rotini, fusilli, etc. that will cook up to about 1 1/4 cups)

1/4 cup sour cream

1 tablespoon mayonnaise

1 tablespoon milk

2 teaspoons dry Ranch dressing mix

2 tablespoons grated Parmesan cheese

1 cloves garlic, minced

Kosher salt & pepper to taste

3/4 cup fresh broccoli florets, cut up into bite-size pieces

1/2 to 3/4 cup tomatoes – could be cherry or grape tomatoes cut in half, regular tomatoes or canned diced tomatoes, drained

1 medium carrot, shredded (about 1/2 cup)

4 or 5 green onions sliced 

About 1 cup cooked chicken, diced or shredded

1. Cook pasta al dente according to package directions. Drain and cool.
2. In a bowl, combine sour cream, mayonnaise, milk, Ranch dressing mix, Parmesan cheese and minced garlic; blend well. Taste and season with salt and pepper as needed. 
3. In a large bowl, combine broccoli tomatoes, carrots, onions and chicken.
4. Add cooked pasta and mix with veggies.
5. Add sour cream mixture; toss gently to mix thoroughly. Add more sour cream, mayo or milk if mixture seems taste. Taste and adjust seasoning as needed.
6. Serve immediately or refrigerate until serving time.
7. We served ours on a bed of fresh spinach and garnished with extra sliced green onions, cherry tomatoes and Parmesan cheese + added a few other veggies & an avocado on the side.

Cheddar Broccoli Potato Soup — Mmm, Mmm, Good'

It’s a flavor packed combination of textures and tasty goodness—creamy soup, chock full of dairy and veggies. So 'Mmm, Mmm, Good' that we recommend grabbing an Artisan Bread Bowl and filling it with Cheddar Broccoli Potato Soup!

Cheddar Broccoli Potato Soup   Serves 4

1 1/2 to 2 tablespoons olive oil

3/4 cups diced carrots 

1/2 cup diced celery 

1/2 cup diced yellow onion 

1 garlic clove, minced

2 to 3 cups+ low-sodium chicken broth 

1 1/2 cups chopped broccoli florets – cut florets into 2 to 3 pieces (stems could be chopped fine and sautéed with the carrots)

1 1/2 cups peeled and diced russet potatoes

1/4 teaspoon dried thyme or a few sprigs fresh

Salt and black pepper

White Sauce:

3 tablespoons butter

3 tablespoons all-purpose flour

1 1/2 cups milk (preferably whole)

Pinch of salt

1 to 1 1/2 cups+ shredded sharp Cheddar cheese 

1. In a large pot over medium heat, heat olive oil. Add carrots, celery and onion and sauté 3 to 4 minutes. Add garlic and sauté 30 seconds longer.
   
2. Stir in chicken broth, broccoli, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 10 minutes or until vegetable are just tender. 
   
3. Meanwhile prepare white sauce: Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in flour and a pinch of salt—cook, whisking constantly 1 minute. Continue to whisk while slowly pouring in milk. Cook stirring constantly until mixture begins to thicken. Stir in Cheddar and Parmesan cheese until melted 
4. Combine the white sauce and  cooked vegetables/broth. Taste and adjust seasonings as needed. More broth or milk may be added if mixture is too thick.
   

OPTIONAL ADD-INS: To further enrich the soup, add an ounce or two of cream cheese or a few dollops of sour cream or even about 1/4 cup heavy cream at the end, allowing time for the cheese to melt or the other ingredients to heat. 

Make ahead or store leftovers in refrigerator for 1 to 2 days.

Recipe without photos . . .

Cheddar Broccoli Potato Soup   Serves 4

1 1/2 to 2 tablespoons olive oil

3/4 cups diced carrots 

1/2 cup diced celery 

1/2 cup diced yellow onion 

1 garlic clove, minced

2 to 3 cups+ low-sodium chicken broth 

1 1/2 cups chopped broccoli florets – cut florets into 2 to 3 pieces (stems could be chopped fine and sautéed with the carrots)

1 1/2 cups peeled and diced russet potatoes

1/4 teaspoon dried thyme or a few sprigs fresh

Salt and black pepper

White Sauce:

3 tablespoons butter

3 tablespoons all-purpose flour

1 1/2 cups milk (preferably whole)

Pinch of salt

1 to 1 1/2 cups+ shredded sharp Cheddar cheese 

1. In a large pot over medium heat, heat olive oil. Add carrots, celery and onion and sauté 3 to 4 minutes. Add garlic and sauté 30 seconds longer.
2. Stir in chicken broth, broccoli, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 10 minutes or until vegetable are just tender. 
3. Meanwhile prepare white sauce: Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in flour and a pinch of salt—cook, whisking constantly 1 minute. Continue to whisk while slowly pouring in milk. Cook stirring constantly until mixture begins to thicken. Stir in Cheddar and Parmesan cheese until melted 
4. Combine the white sauce and  cooked vegetables/broth. Taste and adjust seasonings as needed. More broth or milk may be added if mixture is too thick.

OPTIONAL ADD-INS: To further enrich the soup, add an ounce or two of cream cheese or a few dollops of sour cream or even about 1/4 cup heavy cream at the end, allowing time for the cheese to melt or the other ingredients to heat. 

Make ahead or store leftovers in refrigerator for 1 to 2 days.

 

King Arthur's Artisan Bread Bowls for soup

My current “bucket list” includes breads I want to bake and the list is endless. As soon as I bake one, another on takes its place. Today is the day for King Arthur’s Artisan Bread Bowls!

Creamy Cheddar Broccoli Potato Soup fills the bread bowl. 

Bake the bowls right away or refrigerate them for 4 hours to 24 hours allowing the development of extra flavor and a crisp-chewy texture.

Artisan Bread Bowls  for soup  Yield: 5 bread bowls

PREP - 20 mins / BAKE - 22 to 28 mins / TOTAL - 42 mins  

3 3/4 cups (447g) King Arthur Unbleached All-Purpose Flour

2 teaspoons (12g) salt

1/2 cup (57g) King Arthur Premium 100$ Whole Wheat Flour

2 tablespoons (25g) olive oil

1 1/2 cups (340g) lukewarm water, enough to make a smooth, soft dough

1/4 cup (28g) nonfat dry milk

1 1/2 teaspoons instant yeast  

Optional egg wash (egg mixed with a little water)  

1. Mix and knead together all of the ingredients—by hand, mixer or bread machine—till you've created a smooth dough.
   
2. Allow the dough to rise, covered, for 45 minutes; it should become puffy.
3. Divide the dough into 5 pieces.
   
4. Roll each piece into a ball.
5. Place on a lightly greased or parchment covered baking sheet.
   
6. Cover the bread bowls with greased plastic wrap.
7. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture.
8. When ready to bake, remove the bread bowls from the refrigerator. Uncover, and let them sit for about 30 minutes while you preheat the oven to 425°F. Brush with optional egg wash if desired.
   
9. Just before baking, slash the top surface of the bowls several times to allow them to expand. 
   
10. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom.
11. Remove from the oven, and cool on a rack.
    
    
    
    
    
    

Recipe without photos . . .Artisan Bread Bowls for soup   Yield: 5 bread bowls PREP - 20 mins / BAKE - 22 to 28 mins / TOTAL - 42 mins            

3 3/4 cups (447g) King Arthur Unbleached All-Purpose Flour

2 teaspoons (12g) salt

1/2 cup (57g) King Arthur Premium 100$ Whole Wheat Flour

2 tablespoons (25g) olive oil

1 1/2 cups (340g) lukewarm water, enough to make a smooth, soft dough

1/4 cup (28g) nonfat dry milk

1 1/2 teaspoons instant yeast    




1. Mix and knead together all of the ingredients—by hand, mixer or bread machine—till you've created a smooth dough.
2. Allow the dough to rise, covered, for 45 minutes; it should become puffy.
3. Divide the dough into 5 pieces.
4. Roll each piece into a ball.
5. Place on a lightly greased or parchment covered baking sheet.
6. Cover the bread bowls with greased plastic wrap.
7. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture.
8. When ready to bake, remove the bread bowls from the refrigerator. Uncover, and let them sit for about 30 minutes while you preheat the oven to 425°F.
9. Just before baking, slash the top surface of the bowls several times to allow them to expand. Brush with optional egg wash if desired.
10. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom.
11. Remove from the oven, and cool on a rack.

King Arthur's Cinnamon Star Bread . . . an extraordinary bread!

Another bread I can cross of my “to-make bucket list” — such an interesting technique that creates an eye-catching bread. Today’s effort is  also a chance to participate in King Arthur’s  #ExtraordinaryBread contest. Their original pull-apart style sweet bread recipe can be found at their site. 

Cinnamon Star Bread   Yield:1 star loaf, about 8 to 12 servings

PREP - 20 mins / BAKE - 12 to 15 mins / TOTAL - 2 hrs 42 mins

INGREDIENTS

Dough:

2 cups (241g) King Arthur Unbleached All-Purpose Flour

1/2 cup (46g) dried potato flakes or 1/4 cup (46g) potato flour 

1/4 cup (28g) nonfat dry milk or Baker's Special Dry Milk 

3/4 cup + 2 to 4 tablespoons (198g to 227g) lukewarm water, enough to make a soft, smooth dough

4 tablespoons (57g) unsalted butter, at room temperature

1 teaspoon vanilla

2 teaspoons instant yeast 

2 tablespoons (25g) granulated sugar

1 teaspoon (6g) salt

Filling:

1 large egg, beaten

1/2 cup (99g) granulated sugar*

1 tablespoon cinnamon or 2 teaspoons Vietnamese Cinnamon or substitute 1/2 cup(100g) Cinnamon-Sugar Plus 

 

INSTRUCTIONS

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Next, sift the flour, potato flour, and dry milk through a strainer; this is an important step to prevent lumps in the dough. (If you're using instant mashed potatoes rather than potato flour you can skip this sifting step.)
3. To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.
   
4. Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk. 
   
   
   
   
5. To shape the loaf: Divide the dough into four equal pieces. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.
6. On a lightly greased or floured work surface, roll one piece of dough into a 10" circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon sugar, leaving 1/4" of bare dough around the perimeter.
   
7. Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — leaving the top circle bare.
 
   
8. Place a 2 1/2" to 3" round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.
 
   

   

   Note: Next time I will NOT press so hard on the cutter—it should make an imprint without cursing the surface!

9. Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.
 
10. Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.
 
    
11. Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes.
12. While the star is rising, preheat the oven to 400°F.
13. Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it's nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.
14. Remove the loaf from the oven and allow it to cool for about 10 minutes before serving. Dust with confectioners' sugar and serve warm or at room temperature.

Store any leftover bread, well wrapped in plastic, at room temperature for several days. Freeze for longer storage. To reheat bread for serving, place it on a baking sheet and tent it loosely with aluminum foil. Place in a preheated 350°F oven, and warm for about 15 minutes, or until it's as hot as you like.

Tip: To reheat bread for serving, place it on a baking sheet and tent it loosely with aluminum foil. Place in a preheated 350°F oven, and warm for about 15 minutes, or until it's as hot as you like.

Recipe without photos . . .

Cinnamon Star Bread   Yield:1 star loaf, about 8 to 12 servings

PREP -20 mins / BAKE - 12 to 15 mins / TOTAL - 2 hrs 42 mins

INGREDIENTS

Dough:

2 cups (241g) King Arthur Unbleached All-Purpose Flour

1/2 cup (46g) dried potato flakes or 1/4 cup (46g) potato flour 

1/4 cup (28g) nonfat dry milk or Baker's Special Dry Milk 

3/4 cup + 2 to 4 tablespoons (198g to 227g) lukewarm water, enough to make a soft,

smooth dough

4 tablespoons (57g) unsalted butter, at room temperature

1 teaspoon vanilla

2 teaspoons instant yeast 

2 tablespoons (25g) granulated sugar

1 teaspoon (6g) salt

Filling:

1 large egg, beaten

1/2 cup (99g) granulated sugar*

1 tablespoon cinnamon or 2 teaspoons Vietnamese Cinnamon or substitute 1/2 cup(100g) Cinnamon-Sugar Plus 

 

INSTRUCTIONS

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Next, sift the flour, potato flour, and dry milk through a strainer; this is an important step to prevent lumps in the dough. (If you're using instant mashed potatoes rather than potato flour you can skip this sifting step.)
3. To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.
4. Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk. 
5. To shape the loaf: Divide the dough into four equal pieces. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.
6. On a lightly greased or floured work surface, roll one piece of dough into a 10" circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon sugar, leaving 1/4" of bare dough around the perimeter.
7. Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — leaving the top circle bare.
 
8. Place a 2 1/2" to 3" round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.
 
9. Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.
 
10. Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.
 
11. Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes.
12. While the star is rising, preheat the oven to 400°F.
13. Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it's nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.
14. Remove the loaf from the oven and allow it to cool for about 10 minutes before serving. Dust with confectioners' sugar and serve warm or at room temperature.

Store any leftover bread, well wrapped in plastic, at room temperature for several days. Freeze for longer storage. To reheat bread for serving, place it on a baking sheet and tent it loosely with aluminum foil. Place in a preheated 350°F oven, and warm for about 15 minutes, or until it's as hot as you like.

Tip: To reheat bread for serving, place it on a baking sheet and tent it loosely with aluminum foil. Place in a preheated 350°F oven, and warm for about 15 minutes, or until it's as hot as you like.

Chicken Pozole Soup

Chicken Pozole Soup is hearty and loaded with flavor + the addition of toppings adds to it’s nutritional value — be sure to include chopped cabbage which adds a crisp texture to the soup. I did cut the recipe in half making it just enough for two with leftovers for lunch the next day.  

Chicken Pozole Soup     6 servings, about 12 cups 

2 tablespoons extra-virgin olive oil

1 cup diced carrots

1 medium onion, diced

1 red pepper, diced 

2 cloves garlic, minced 

1 tablespoon minced fresh cilantro or 1 teaspoon dried 

1 tablespoon kosher salt 

2 teaspoons ground cumin 

1 teaspoon chili powder 

Pinch of red pepper flakes 

1 tablespoon tomato paste 

1 quart (4 cups) low-sodium chicken broth

1 (14.5-ounce) can crushed or diced tomatoes 

2 cups shredded cooked chicken 

One 15.5-ounce can white hominy, drained 

 

Serve with any or all of the following:

Shredded cabbage, shredded Monterey jack or Cheddar cheese, diced avocado, sliced green onions, thinly sliced radishes, sliced jalapeños, fresh cilantro leaves, tortilla chips, sour cream, tot sauce, lime slices for squeezing over soup

1. Place a Dutch oven over medium-high heat and add the olive oil. Add the carrots, onions and red pepper; cook until softened, adding garlic near the end. 
   
2. Stir in the seasonings. Raise the heat to high and cook, stirring frequently, for 1 minute. 
3. Add the tomato paste and fry until the color deepens, about 1 minute. 
4. Add the chicken stock, tomatoes, shredded chicken and hominy Bring to a low boil and cook, stirring occasionally, until heated through, 5 to 7 minutes. Taste and adjust the seasonings. Note: I made the soup and then transferred to a slow cooker set on low to simmer through the afternoon.
   
5. To serve: Dish up in bowls and set out toppings for everyone to garnish as desired.
   

Recipe without photos . . . Chicken Pozole Soup     6 servings, about 12 cups 

2 tablespoons extra-virgin olive oil

1 cup diced carrots

1 medium onion, diced

1 red pepper, diced 

2 cloves garlic, minced 

1 tablespoon minced fresh cilantro or 1 teaspoon dried 

1 tablespoon kosher salt 

2 teaspoons ground cumin 

1 teaspoon chili powder 

Pinch of red pepper flakes 

1 tablespoon tomato paste 

1 quart (4 cups) low-sodium chicken broth

1 (14.5-ounce) can crushed or diced tomatoes 

2 cups shredded cooked chicken 

One 15.5-ounce can white hominy, drained 

 

Serve with any or all of the following:

Shredded cabbage, shredded Monterey jack or Cheddar cheese, diced avocado, sliced green onions, thinly sliced radishes, sliced jalapeños, fresh cilantro leaves, tortilla chips, sour cream, tot sauce, lime slices for squeezing over soup

1. Place a Dutch oven over medium-high heat and add the olive oil. Add the carrots, onions and red pepper; cook until softened, adding garlic near the end. 
2. Stir in the seasonings. Raise the heat to high and cook, stirring frequently, for 1 minute. 
3. Add the tomato paste and fry until the color deepens, about 1 minute. 
4. Add the chicken stock, tomatoes, shredded chicken and hominy Bring to a low boil and cook, stirring occasionally, until heated through, 5 to 7 minutes. Taste and adjust the seasonings. Note: I made the soup and then transferred to a slow cooker set on low to simmer through the afternoon.
5. To serve: Dish up in bowls and set out toppings for everyone to garnish as desired. 

King Arthur Baking Company's Braided Lemon Bread

Decided to participate in King Arthur Baking Company's #ExtraordinaryBread challenge. Braided Lemon Bread is my latest bake and the original recipe has this to say about it, There's just something about lemon that brings a smile to even the dullest of days: its bright yellow color and zippy taste can't be beat. This bread combines soft and tender sweet dough with the tangy flavor of lemon, all wrapped up in a beautiful yet easy-to-shape mock braid. Note: I did cut the recipe in half and made just one loaf. 

Braided Lemon Bread Yield: 2 loaves

PREP - 20 mins /BAKE - 25 to 30 mins / TOTAL - 2 hrs 55 mins

INGREDIENTS

Sponge

3/4 cup (170g) water, lukewarm

2 teaspoons granulated sugar

1 tablespoon instant yeast 

1/2 cup (57g) King Arthur Unbleached All-Purpose Flour 

Dough

All of the sponge

3/4 cup (170g) plain or vanilla yogurt, at room temperature

8 tablespoons (113g) unsalted butter, softened

2 large eggs, at room temperature, beaten

1/2 cup (99g) granulated sugar

2 teaspoons (12g) salt

2 teaspoons vanilla extract 

5 cups (600g) King Arthur Unbleached All-Purpose Flour 

Filling

6 ounces (170g) cream cheese, softened

1/4 cup (50g) granulated sugar

1/4 cup (57g) sour cream, at room temperature

2 teaspoons fresh lemon juice

1/4 cup (28g) King Arthur Unbleached All-Purpose Flour 

3/4 cup (203g) prepared lemon curd (click here for my homemade version)

Topping

1 large egg beaten with 2 teaspoons water and a pinch of salt

Coarse sparkling or sanding sugar 

 

INSTRUCTIONS                   

1. To make the sponge: In a large mixing bowl or the bowl of your stand mixer, stir together the sponge ingredients. Cover loosely with plastic wrap, and set aside to proof for 10 to 15 minutes.
   
2. To make the dough: In the same bowl, combine the sponge with the yogurt, butter, eggs, sugar, salt, and vanilla. Add 4 1/2 cups (540g) of the flour and mix with the paddle attachment until the dough is a rough, shaggy mass.
   
3. Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes. Add more flour, if necessary, to achieve the correct consistency.
4. Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow it to rise until it's quite puffy and nearly doubled, about 60 to 90 minutes. While the dough is rising, prepare the filling.
   
5. To prepare the filling: Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids.
   
6. Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll the first piece into a 10" x 15" rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much easier. (Note: I did "forget" to roll out on parchment; it would have indeed made it much easier to transfer the braid!)
   
7. Lightly press two lines down the dough lengthwise, to visually divide it into three equal sections. Spread half the cream cheese filling down the center section and top with half the lemon curd, leaving 1" bare of filling at each end of the dough.
   
   
   
   
8. To shape the braid: Begin by using a bench knife, a pair of scissors, or a sharp knife to cut and remove a 1” rectangle from each of the dough's four corners. This “notching” will make the ends of the finished braid neater.  
   
9. Next, fold the resulting dough "tab" over the edge of the filling on one end. Starting at that same end, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips on each side.
10. Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. When there are just two strips remaining (one on each side), fold the remaining "tab" over the filling, then crisscross the final two strips. 
    
    
    
    
11. Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise until quite puffy, 45 to 50 minutes.
12. Preheat the oven to 375°F. Brush the loaves with the beaten egg, and sprinkle with pearl sugar or coarse sparkling sugar.
    
13. To bake the braids: Uncover the braids and bake them for 25 to 30 minutes, or until they're golden brown. Remove them from the oven and cool for 15 to 20 minutes before serving.
    
14. Store any leftovers, well wrapped, in the refrigerator for a couple of days; freeze for longer storage. Reheat (or thaw and reheat) briefly before enjoying. 

Recipe without photos . . . Braided Lemon Bread Yield: 2 loaves

PREP - 20 mins /BAKE - 25 to 30 mins / TOTAL - 2 hrs 55 mins

INGREDIENTS

Sponge

3/4 cup (170g) water, lukewarm

2 teaspoons granulated sugar

1 tablespoon instant yeast 

1/2 cup (57g) King Arthur Unbleached All-Purpose Flour 

Dough

All of the sponge

3/4 cup (170g) plain or vanilla yogurt, at room temperature

8 tablespoons (113g) unsalted butter, softened

2 large eggs, at room temperature, beaten

1/2 cup (99g) granulated sugar

2 teaspoons (12g) salt

2 teaspoons vanilla extract 

5 cups (600g) King Arthur Unbleached All-Purpose Flour 

Filling

6 ounces (170g) cream cheese, softened

1/4 cup (50g) granulated sugar

1/4 cup (57g) sour cream, at room temperature

2 teaspoons fresh lemon juice

1/4 cup (28g) King Arthur Unbleached All-Purpose Flour 

3/4 cup (203g) prepared lemon curd (click here for my homemade version)

Topping

1 large egg beaten with 2 teaspoons water and a pinch of salt

Coarse sparkling or sanding sugar 

 

INSTRUCTIONS                   

1. To make the sponge: In a large mixing bowl or the bowl of your stand mixer, stir together the sponge ingredients. Cover loosely with plastic wrap, and set aside to proof for 10 to 15 minutes.
2. To make the dough: In the same bowl, combine the sponge with the yogurt, butter, eggs, sugar, salt, and vanilla. Add 4 1/2 cups (540g) of the flour and mix with the paddle attachment until the dough is a rough, shaggy mass.
3. Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes. Add more flour, if necessary, to achieve the correct consistency.
4. Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow it to rise until it's quite puffy and nearly doubled, about 60 to 90 minutes. While the dough is rising, prepare the filling.
5. To prepare the filling: Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids.
6. Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll the first piece into a 10" x 15" rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much easier.
7. Lightly press two lines down the dough lengthwise, to visually divide it into three equal sections. Spread half the cream cheese filling down the center section and top with half the lemon curd, leaving 1" bare of filling at each end of the dough.  
8. To shape the braid: Begin by using a bench knife, a pair of scissors, or a sharp knife to cut and remove a 1” rectangle from each of the dough's four corners. This “notching” will make the ends of the finished braid neater.  
9. Next, fold the resulting dough "tab" over the edge of the filling on one end. Starting at that same end, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips on each side.
10. Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. When there are just two strips remaining (one on each side), fold the remaining "tab" over the filling, then crisscross the final two strips. 
11. Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise until quite puffy, 45 to 50 minutes.
12. Preheat the oven to 375°F. Brush the loaves with the beaten egg, and sprinkle with pearl sugar or coarse sparkling sugar.
13. To bake the braids: Uncover the braids and bake them for 25 to 30 minutes, or until they're golden brown. Remove them from the oven and cool for 15 to 20 minutes before serving.
14. Store any leftovers, well wrapped, in the refrigerator for a couple of days; freeze for longer storage. Reheat (or thaw and reheat) briefly before enjoying.