The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Teeny McMunn
the Times 

Braided Egg Bread with Cream Cheese & Chocolate Filling


November 1, 2018

Savonnah's braided bread

This recipe is shared from Savonnah Henderson, who, most of you know, works at Wenaha Gallery in Dayton. But most may not know what a gourmet baker she is. She posted this picture on Facebook, so I contacted her. I haven't made it yet but it's on my list.

A thought-if you don't make bread, then maybe share with someone who does and hopefully they will share back.

A quick note: if you know someone who is struggling for any reason, but don't know how to reach out or what to say, take them food, whether it be a dinner dish, a dessert, homemade or bought, it is the perfect way to start a conversation and see where it goes from there.


3 ½ c. all- purpose flour 8 oz cream cheese, softened

1 Tbsp granulated sugar 6 oz semi-sweet chocolate, divided

1 pkg active dry yeast

¾ tsp salt

3 Tbsp light olive oil

2 large eggs


In a large bowl, combine 2 ½ cups flour, sugar, yeast, and salt. In a small sauce pan, heat water and oil to 120-130 degrees. Add to dry ingredients along with eggs. Beat on medium speed for three minutes. Stir in enough remaining flour to form a soft dough.

Turn onto a lightly floured surface: knead until smooth and elastic, about six to eight minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one-and-a-half hours.

While the dough is rising, make the filling. Start by melting 4 oz of the semi-sweet chocolate on low heat. Mix the softened cream cheese with an electric mixer until fluffy, add the melted chocolate, beat until combined, set aside. Chop remaining chocolate and set aside.

Punch dough down. Turn onto a lightly floured surface. Divide dough into three equal parts. Roll out each piece of dough with a rolling pin until it measures roughly three inches by 14 inches. With an offset spatula spread an even layer of cream cheese mixture onto each piece of dough; sprinkle chopped chocolate on top. Once all three pieces of dough have been filled, roll them up to form a long piece of dough, pinch the seams, Braid the three pieces together, pinching the ends and tucking them under to seal (you can bake it like this or you can form the braid into an O shape.

Place dough onto a lined baking sheet, cover and let rise for 45 minutes.

Whisk together one egg with a teaspoon of water to make an egg wash. Brush an even layer of the mixture on top of the dough.

Bake in a 385 degree oven until deep golden brown, about 30 minutes. Let cool.


Well, I think I can do that. I've always been intimidated by braided breads. I have another church breakfast potluck coming up, so this will be perfect, and they are great tasters for new recipes;)

SAVONNAH'S NOTES: I asked her about adding sugar to the cream cheese mixture. She mentioned for her it was sweet enough, (for me, I'll add sugar) and it is best warmed up as it helps the cream cheese stay soft. Also, chocolate chips may be used instead of baking squares.

ENJOY! By the way- I had quite a few tell me they made the Apple Puff Pancake. If you have lost yours, please email me and I will send it to you. Or it can easily be found online.


Reader Comments


Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2019