Apple, walnut cream cheese filling, for a rainy weekend
Well friends, I enjoyed the berry cream cheese version of Floyd's Blueberry Cream Cheese Braid so much, I tried a new filling version first suggested by scarlett75 in July of '05. This is a really great filling for this bread!
Again I used pulla dough, brushed with a double egg wash after proofing and sprinkled with sugar/cinnamon, then some more sprinkled sugar.
A really nice filling variation on an excellent recipe!!!
I am wondering about savory variations. Perhaps a non sweet dough with an Italian tomato gravy, fresh mozzarella and Italian pizza cold cuts would work. Has anyone tried this???
On this holiday weekend, it has been raining for two day and nights straight, with snow on the lawn in this mountain town this morning. A good time to stay in my kitchen and bake. Here is yesterday's pulla from my now fave formula:
So today I had the pleasure of mixed berry cream cheese bread, pulla and apple, walnut cream cheese bread with a double shot of expresso coffee. Heaven!!!
Happy baking! Ski
Comments
on your pulla! Has to taste great. You are killing Lucy with those filled sweet bread braids! Sh is making some YW pizza for dinner tonight in response:-)
Well Done Ski
YW pizza sounds just fine! Well I don't see many moose around here, but we have plenty of mule deer. This fine fellow bedded down in my back yard two nights in a row. It is always a thrill to see him through the window in repose!
Happy baking! Ski
Another beauty Ski.
I don't see any reason why your hearty version with meat and cheese wouldn't be a hit. I have made similar stuffed breads before and a Pulla dough is perfect to hold the fillings. I've made ones with ground chicken cooked with spices and mixed with onions and cheese which was very tasty. Pepperoni and/or sausage bread with grilled peppers and onions and cheese can't be bad either!
. . . great suggestions for fillings. As I have thought about this some more, this would be essentially be a calzone with a braided top, so the sky is the limit for fillings. I think this an interesting braiding technique and am also wondering about using this with a sheet of pasta dough. One of the great things about TFL is all of the great food ideas I get from other posters.
Happy baking! Ski