Recipe - Cheese Coffeecake

3 One half cup Allpurpose flour; up to 4
One fourth cup Sugar
2 pack Fleischmann's rapidrise
yeast
One half teaspoon Salt
2/3 cup Water
1/3 cup Butter or margarine; cut
into pieces
3 Eggs
Date cheese filling; (recipe
follows)
Crumb topping; optional
(recipe follows)

In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt.
Heat water and butter until very warm (120ø to 130øF). Gradually add to dry
ingredients; beat 2 minutes at medium speed of electric mixer, scraping
bowl occasionally. Add 2 eggs and One half cup flour; beat 2 minutes at high
speed, scraping bowl occasionally.

With spoon, stir in enough remaining flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Cover; let rest on floured surface 10 minutes.

Divide dough in half; roll each half to 12 x 7inch rectangle. Place on 2
greased baking sheets.

Spread half of Date Cheese Filling over centerthird (lengthwise portion)
of each rectangle.

Along 12inch sides of each coffeecake, cut 12 (1inchwide) strips from
edge of filling to edge of dough. Alternating sides, fold strips at an
angle across filling.

*Cover; let rise in warm place until doubled in size, about 30 to 45
minutes.

Beat remaining egg; brush on dough. Sprinkle with Crumb Topping, if
desired. Bake at 375øF for 30 to 35 minutes; cover with foil during last 10
minutes to prevent excess browning. Remove from sheets; let cool on wire
racks.

Date Cheese Filling: In small bowl, combine 12 ounces softened cream
cheese, 1/3 cup sugar, and 1 egg white; beat with an electric mixer until
mixture is smooth. Stir in 1 cup imported chopped or snipped pitted dates,
2 teaspoons allpurpose flour, and 1 One half teaspoons grated lemon peel.

Crumb Topping: In small bowl, combine One half cup allpurpose flour and 3
tablespoons sugar. Stir in 3 tablespoons softened butter or margarine until
mixture resembles coarse crumbs.

*To freeze: After shaping coffeecakes, cover tightly with plastic wrap;
place in freezer. When firm, remove braids from baking sheets; wrap
airtight in plastic wrap, freezer bag, or heavyduty aluminum foil. Return
to freezer for up to 4 weeks. When ready to bake, remove from freezer.

Unwrap and place on ungreased baking sheets. Cover loosely; let stand at
room temperature until fully thawed, about 2 hours. Let rise; bake, and let
cool as directed.

Notes: Makes 2 coffeecakes.
Posted to MCRecipe Digest V1 #1062 by Gr8seeksM8@aol.com on Jan 29, 1998