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Jam and Cheese Loaf


  • 1 package dry yeast
  • 1/2 cup warm water (105 to 115 degrees F)
  • 2 1/2 cups biscuit baking mix
  • 1 tablespoon granulated sugar
  • 1 egg, beaten
  • 8 ounces cream cheese
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1/4 cup strawberry preserves


  1. Dissolve yeast in warm water, let stand 5 minutes.
  2. Add biscuit mix, 1 tablespoon sugar and egg, stir well.
  3. Turn dough out onto a floured surface, and knead until smooth and elastic.
  4. Place in a well-greased bowl, turning to grease top; cover and chill 8 hours.
  5. Punch dough down, and turn out onto a lightly greased baking sheet; roll into a 14 x 9-inch rectangle.
  6. Combine cream cheese, 1/3 cup sugar and lemon juice; beat at medium speed with electric mixer until smooth. Spread mixture 2 inches wide lengthwise down center of dough. Make 3-inch cuts into dough at 1-inch intervals on long sides. Fold and over-lap strips diagonally over filling in a braided fashion.
  7. Cover and let rise in a warm place (85 degrees F), free from drafts, for 45 minutes or until doubled in bulk.
  8. Bake at 350 degrees F for 20 minutes.
  9. Remove from oven, spoon preserves down center. Return to oven an additional 5 minutes.
  10. Remove from oven and let stand for 10 minutes before serving.

Yield: one 14-inch loaf

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