| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Philadelphia | Bread | 24 | Servings |
INGREDIENTS
| 4 1/2 | up to | |
| 4 3/4 | c | Flour |
| 1/2 | c | Sugar |
| 2 | Active dry yeast | |
| 1 | t | Salt |
| 3/4 | c | Milk |
| 1/2 | c | Margarine |
| 3 | Eggs | |
| 1/2 | t | Grated lemon peel |
| 8 | oz | Cream cheese, softened |
| 1/4 | c | Sugar |
| 1 | Egg | |
| 1 | t | Grated orange peel |
INSTRUCTIONS
From: franma@tcgcs.com (Fran Maunder) Date: 17 Oct 1995 18:23:40 -0600 I recently found this recipe in a Philadelphia Cream Cheese cookbook. They tasted great! In large mixing bowl, combine 1 cup flour, sugar, yeast and salt. Heat milk and margarine over low heat until warm. Add to flour mixture; beat 3 minutes at medium speed on electric mixer. Add .5 cup flour, eggs and peel; beat 2 minutes at high speed. Stir in enough remaining flour to form soft dough. On lightly floured surface knead dough until smooth and elastic, about 5 minutes. Place in greased bowl; brush with additional margarine, melted. Cover; let rise in warm place until double in volume, about 1.5 hours. Punch down dough; divide in half. Cover; let rest 10 minutes. Shape each half into twelve balls. Place 3 inches apart on greased cookie sheet; flatten to 3" circles. Cover; let rise until double in volume, about 45 minutes. Indent centers; fill with measuring tablespoonfuls of cream cheese filling. Bake at 375^p, 8-10 minutes or until golden brown. Remove from cookie sheet; sprinkle with sifted powdered sugar, if desired. Makes 2 dozen. Cream Cheese Filling: Combine all ingredients, mixing until blended. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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