Description
A delicious raspberry cream cheese sourdough bread with a tangy filling.
Ingredients
Scale
- 2 cups sourdough starter
- 1 cup warm water
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup fresh raspberries
- 8 ounces cream cheese, softened
- 1/2 cup sugar
Instructions
- In a bowl, combine sourdough starter and warm water.
- Add flour and salt, mixing until a dough forms.
- Knead the dough for 10 minutes until smooth.
- Let the dough rise for 4 hours or until doubled in size.
- Mix raspberries, cream cheese, and sugar in a separate bowl.
- Roll out the dough and spread the raspberry cream cheese mixture on top.
- Roll the dough into a log and place it in a loaf pan.
- Let it rise for another hour.
- Bake at 375°F for 30-35 minutes.
- Cool before slicing.
Notes
- Use ripe raspberries for best flavor.
- Adjust sugar based on sweetness preference.
- Store leftovers in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Keywords: raspberry cream cheese sourdough