I didn't have any lemon curd, but a some lemon marmelade left in the fridge, so that was the perfect substitute. I stirred the marmelade in with the rest of the filling ingredients, instead of placing it on top of the cream cheese mixture. It was a bit wet and I feared it would leak out of the bread during rising or baking. But it didn't and it baked very well. Though you can't see much filling inside, just a line of it, it tastes delicious of lemon.
Marmalade! What a great idea! Your loaf turned out lovely.
ReplyDeleteBeautiful Lien! I like the idea of mixing the filling ingredients.
ReplyDeleteYour loaf looks beautiful. I love the idea of the marmalade in the filling.
ReplyDeleteI was wondering about the ratio filling/bread because I always feel these kind of breads are too bready. Good to know the flavour is there! Gorgeous as always!
ReplyDeleteUnfortunately too true, Karen. The breads look wonderful - mine does, too - but their "breadiness" isn't my taste, either.
ReplyDeleteBeautiful loaf, Lien. I used bread flour and didn't have any consistency issues, but I can see how you'd need more flour since the flour over there has less protein. Great idea on using marmalade!
ReplyDeleteMmmm...this loaf looks delicious too although I still prefer the earlier one much more:D
ReplyDeleteHi Lien,
ReplyDeleteUsing marmalade sounds delicious! Lovely braid. One that I would make again.
So pretty! I like your marmalade idea also...Nice job!
ReplyDeletewhat a lovely braided bread and is very fluffy and golden too..
ReplyDelete