Breakfast Bread

 

 Good morning,

While making bread recently, I made enough extra dough to make a special breakfast bread. This particular batch featured cream cheese that gave the bread a very smooth texture.  Above you see my breakfast bread after the first rise.  I have kneaded it once again and pressed it back into the bowl so that I could place dried cranberries in the center.

 

I then folded the edges in and pressed them together before...

 

...placing the loaf into a medium size oven proof dish.

 

 After I let it rise again for about 30 minutes, I placed it in the oven and baked at 350F for 35 minutes.

 

 Here it is on the cooling rack before I made the frosting with...

 

 ...some really GOOD stuff!

 

 I placed about 3/4 cup powdered sugar in a bowl and added enough cognac to get the consistency I wanted for the frosting.  I stirred with the whisk until it was smooth.

 

 I then "drizzled" the frosting over the breakfast bread.

 And we enjoyed it!  It disappeared quite quickly!

Cognac for breakfast!  ;) 

I also made some traditional loaves out of the same batch of bread:  

Yum!

Lois