Last year I went to a little diner in New Jersey called Mastoris.  They had this amazing cheese bread that I loved.  I wanted to recreate it, but unlike a standard cheese danish this had a bread-like texture.  It was more bread than danish.  So after a little searching online, I think I found the perfect recipe.

Cheese Bread

Serve for breakfast or any time that you want a sweet treat.

Cheese bread – (from The Marlin Menu)

• Dough
  • 2 1/4 teaspoons instant yeast
  • 1/4 cup lukewarm water
  • 1/2 cup lukewarm milk
  • 1/4 cup (1/2 stick) butter
  • 1 1/4 teaspoons salt
  • 1/4 cup sugar
  • 1 teaspoons vanilla
  • 1 egg, lightly beaten
  • 3 cups All-Purpose Flour
• Cheese Filling
  • 8 ounces cream cheese
  • 1/2 cup powdered sugar
  • 3 tablespoons All-Purpose Flour
  • 1 egg, lightly beaten
  • 2 teaspoons vanilla

Making the Dough

Combine sugar, milk water and yeast and let rest until it becomes bubbly.

Bubbly

Once bubbly add the balance of the ingredients and mix and knead them together until you’ve made a soft, smooth dough. Place dough in a greased bowl, turn over, and cover with a moist towel. Allow the dough to rise, covered, for 45 minutes to 1 hour, or until it’s puffy (though not necessarily doubled in bulk).

Dough Ball

Making the Filling

While the dough is rising, prepare the filling by mixing all of the ingredients together until smooth. Chill untill ready to use.

Filling

Assembling the Bread

Transfer the dough to a lightly floured board, punch down and let it rest for 5 minutes.  Roll the dough out into a 16 x 12-inch rectangle. Transfer rolled dough to baking pan spread with parchment paper. Spread the filling lengthwise down the center third of the rectangle.

Place the filling in the center of the dough

Cut 1 to 3-inch-wide strips from each side of the filling out to the edges of the dough.

Cut strips into the dough. Don't worry if they vary in size.

Fold about an inch of dough at each end over the filling to contain it, then fold the strips, at an angle, across the filling, alternating from side to side.

Fold the strips over to seal in the cheese

Bake and Serve

Allow the braids to rise, covered, for 1 to 1 1/2 hours, till almost doubled in size. Brush with a glaze made from 1 egg yolk beaten with 1 tablespoon water,  then bake the braids in a preheated 350°F oven for 35 to 40 minutes, or until golden brown. Remove from the oven, and cool on a wire rack.

Cooked and ready to eat

Serve and enjoy.  This tasted very similar to the cheese bread at Mastoris.  It was the perfect breakfast treat.

Quick Tips – When you let the braids rise, make sure to let them rise till they are doubled.  I was in a rush and failed to let the dough double and then it ended up being a little dense.  It tasted great, but if it was allowed to rise it would have been awesome.