Pineapple Cream Cheese Bread
Dana Hinshaw of Hutchinson, 1st Place, 2011 Kansas State Fair
4 cups all-purpose flour, divided
2 packets Fleischmann's Active Dry Yeast
1 (8 oz.) container dairy sour cream
1/2 cup water
1/2 cup butter
1/2 cup granulated sugar
1 teaspoon salt
1 (8 oz.) package cream cheese, softened
1 egg yolk
1 (8 oz.) can crushed pineapple, well-drained
1/3 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups sifted powdered sugar
1 teaspoon vanilla
2-3 tablespoons milk
1/4 cup slivered almonds
In large bowl, combine 2 cups of the flour and the yeeast; set aside. In medium saucepan, cook and stir sour cream, water, butter, the 1/2 cup sugar, and salt over medium-low heat just until warm (120-130 degrees F). Add warm mixture to flour mixture along with whole eggs; stir until well combined. Stir in remaining flour. Cover tightly; chill overnight.
For filling, in medium bowl, beat cream cheese, the sugar, egg yolk and vanilla. Stir in pineapple; set aside. Divide dough into three portions. On a well-floured surface, roll one dough portion to a 12x9-inch rectangle. (Keep remainiing dough chilled until ready to use.) Cover two large baking sheets with baking paper; set aside.
Spread a scant 2/3 cup cream cheese mixture on rolled dough to within 1/2 inch of edges. Roll up starting with a long side. Seal seam; place seam side down on prepared baking sheeet. Cut slits 2 inches apart and half of the way through loaf. Repeat with remaining dough and filling. Cover; let rise in warm place until nearly doubled (45-60 minutes). Bake in a 375 degree F oven 12-15 minutes or until golden. Cool on wire racks. In medium bowl, combine sifted powdered sugar, vanilla and 1 tablespoon milk. Stir in additional milk 1 teaspoon at a time until dirzzling consistency. While loaf is warm, drizzle with vanilla glaze; sprinkle with almonds.
makes 3 loaves.