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Sourcream Cranberry Breakfast Bread

I wanted to try something new so I decided to make a breakfast bread. This bread is so fun to make! I had a lot of fun sharing it around the neighborhood as well. It is a bit difficult because it is a sticky, soft dough. You need to start early in the morning.

Sourcream Cranberry Breakfast Bread

(will make 3 loaves a little over 1 lb each)

Mix together:

  1. Sourdough Starter – 9 oz/255g @ 100% hydration
  2. Water – 10 0z/283g
  3. Sour cream – 4 oz/113g
  4. 1 large egg – 1.7 oz/48g
  5. Vanilla extract – .2 oz/5g
  6. Sugar – 2 oz/56g
  7. Softened Butter – 4 oz/113g
  8. All Purpose flour – 30 oz/850g
  9. Salt – .6 oz/17g

Mix all ingredients together with your hands or a dough mixer. Then place the dough into a dough folding container and ferment the dough at 80F degrees for 4-5  hours or until dough is soft and bubbly. Fold the dough once each hour.

To keep my dough at around 80F, I turned my dishwasher on to the heat cycle, put in some clean dishes to hold the heat and added a cup of water to the bottom of the dishwasher. I also put a thermometer in the dishwasher and came back to turn the heating cycle on once in a while to keep the dough warm. Make sure your container has a lid.


Cream Cheese Filling:

To prepare the cream cheese filling, use a medium mixing bowl and whip together:

  1. Softened Cream Cheese – 8 oz/226g
  2. Powdered Sugar- 1.6 oz/45g
  3. 1 large egg- 1.7 oz/48g
  4. Sour Cream- 4 oz/113g
  5. Vanilla extract- .2 oz/5g

Set the cream cheese filling aside as you shape your dough.

To shape the dough, divide the dough into three pieces and taking one piece, place it on a greased baking sheet and using your hands pull and press the dough into a rectangular shape about 11″ x 10″, or whatever size best fits your baking sheet.

Mentally divide the dough into halves and then slash one half of the dough into strips of dough about 1 – 1.5 inches thick (see below). On the half of the dough which was not slashed, spread some vegetable oil on the dough(thinly or use baking spray) first and then spread  5 oz of the cream cheese filling.

Then take your dried Craisins and sprinkle them as liberally as you wish over the cream cheese filling. I also used raspberry and blackberry jam instead of the Craisins for the other two breads. See the blobs of blackberry jam below on the right hand side:

Obviously you could use a variety of different topping, nuts, dried fruits, seeds,coconut, lemon curd etc- use your imagination!

Next take each strip of dough, twist it a few times and tuck it in under the other side of the bread. The dough is soft, sticky and hard to work with, so wet your fingers with water to handle the dough more easily and if you are a beginning baker, add one ounce more of flour to make your dough easier to handle when mixing up your dough.

The bread comes out nicer with dried fruits because using  jam makes the bread more gooey once the jam melts(really tasty though!).

Do a final proof of your bread for 1.5 – 2 hours at room temperature and then bake at 425F for 30 – 35 minutes. I spray the dough first before baking with a baking oil to keep the dough from drying out. When the bread is done baking, loosen the bread with a spatula before it cools so you can remove it from the baking sheet once it does cool.

Make a powder sugar glaze to drizzle over the top:

  1. Powder sugar – 2.5 oz/70g
  2. Sour Cream – .8 oz/22g
  3. Vanilla or Almond extract – about 1/4 tsp
  4. Add a very small amount of milk a little at a time until the glaze is thick but runny (about .1 oz/2g)

If your glaze is too runny just add more powder sugar, if too thick add a few more drops of milk. It would also look great to sprinkle chopped walnuts or sliced almonds over the top.

I have to admit, this Sourcream Breakfast Bread is addicting, if I made it too often I would need to buy a new wardrobe! The neighbors helped with that problem though, as I shared it all around. It was great fun! Happy Baking everyone!

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11 Comments

  1. Gayle Moeller Gayle Moeller
    April 21, 2012    

    Teresa, oh my goodness, made both this and the Cinnamon Pecan rolls. The sourcream dough is just the best! My family loved both!!
    I do have to say, for the sourcream cranberry breakfast bread I found I needed to reduce the heat to 400 and cook for 25 minutes, the same as for the cinnamon rolls.
    Thank you for all you share with us. I appreciate your generosity.
    Gayle

  2. TONYK TONYK
    July 29, 2010    

    I GOT IT RIGHT THIS TIME– THANKS–

    TONYK

  3. TONYK TONYK
    July 28, 2010    

    ONCE AGAIN, THANKS FOR YOUR HELP — I WILL TRY IT AGAIN MAKING ONLY ONE LOAF — AND INCORPERATING THE STEPS I LEFT OUT —

    TONYK

  4. July 28, 2010    

    Hi Tony, you do have to do the final proof, no getting away with that.

    Also you may not have read that you need to spread oil on the dough just before putting the cream cheese filling down, otherwise, the cream cheese filling will soak into the dough and may have caused the problem you had.

    Putting your pan on a lower shelf may have helped as well, if the bottom didn’t brown enough.

  5. TONYK TONYK
    July 28, 2010    

    I MADE THIS RECIPE SEVERAL DAYS AGO AND HAD A PROBLEM WITH IT — AFTER THE 30 MIN. IN THE OVEN AND SOME COOLING THE BOTTOM HALF OF THE DOUGH(WITH FILLING AND FRUIT ON IT) WAS STILL MOIST AND SPONGEY — I DID FORGET THE 1.5 TO 3 HR. RISE — COULD THIS BE THE PROBLEM? — ALL ELSE LOOKED GOOD AND WAS FUN TO MAKE — THANKS FOR YOUR HELP —

    TONYK

  6. July 18, 2010    

    I did have a lot of fun with this dough Mimi, it is so soft! the filling is delish! Give it a try!

  7. Mimi Mimi
    July 18, 2010    

    The filling looks delicious. It’s nice to see you playing around with sweet breads. I bet you had a lot of fun!

  8. TONYK TONYK
    July 15, 2010    

    THANKS FOR THE BIT OF EDITING, IT NOW VERY CLEAR HOW IT IS DONE — I LIVE IN CENTRAL TEXAS WHERE PECANS ARE A BIG CASH CROP SO I WILL BE ADDING PECANS TO THE RECIPE — THIS RECIPE HAS JOST GOT TO BE SOOO GOOD —

    TONYK

  9. AuntBones AuntBones
    July 15, 2010    

    Oh my heavens! That looks delicious!!!

  10. TONYK TONYK
    July 15, 2010    

    DOES THIS RECIPE MAKE THREE LOAVES — I WAS A BIT CONFUSED BY THE LOAF MAKING DIRECTIONS —TONYK

    • July 15, 2010    

      Hi Tony, sorry, I will edit it to be more clear. Yes, it does make three loaves at a little over 1 lb of dough each.

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