This month's baking challenge at Avid Baker's Challenge (ABC) is Braided Lemon Bread, recipe is from King Arthur Flour, where we are currently baking from until end of the year. I have printed out this recipe back in Nov 2011 and have never got round to bake this, that is, until now. This recipe uses lemon curd, and I have replaced with lime curd instead, from my previous post. To make your own lime curd, refer here.
This loaf uses the mock braid method, a simple technique that gives a very lovely braided look.
The dough is very easy to work with, it is soft, similar to the texture of making brioche. There's an option to either use your hands, stand mixer or the bread machine, to do the kneading, and I have chosen the bread machine. The dough is taken out after the first rising, it is then shaped, filled and leave to rise another time before baking. To view the tutorial and explanation of the shaping of the mock braid, please refer to KAF's blog for this recipe, here.
There's a two layer filling, one is a mixture of cream cheese, sugar, sour cream and some lemon juice (I use lime juice), and the second layer is lemon curd (I used lime curd), which is spread over the cream cheese filling.
As you can see from the third photo above, the end on the right has opened a little. Luckily the filling did not leak out during baking.
An interesting mock braid, that makes a very nice looking pattern.
I just could not wait to slice and try the bread! This is one DELICIOUS bread! As I hold the bread in place and slice into it, I can just feel the softness of the bread, and I knew this is a winner, just as the many reviews about this bread over at KAF.
The texture of the bread is unbelievably soft and fluffy! And the cream cheese and lime curd filling is just so delicious! You can also use strawberries preserves, raspberry jam or any of your favourite jam.
I love the golden brown colour of this bread, it looks so good!
If you are a great fan of gloriously soft and fluffy bread, give this a try, you would love it! And the next best thing is, it stays soft on the very next day. No re-heating required! This is definitely one of the best soft bread I've made.
Thanks to Hanaa for a wonderful recipe selection, otherwise this recipe will still be in my folder!
For the full recipe, you may get it from KAF's website, here, and for the step-by-step mock braiding tutorial, refer to KAF's blog here.
To view the other members bake, please stop by Avid Baker's Challenge (ABC). We are currently baking from King Arthur Flour website, if you are interested to join in, please contact Hanaa.
I'm sharing this too with
Bake Your Own Bread hosted by Sweet and That's It
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