Cream Cheese Lincoln Log
Because of the log cabin our 16th U.S. President spent his youth growing up in, he will forever be associated with logs. It has become traditional in our home to bake a yeast raised bread in the form of a log frosted with a chocolate ganache or frosting of your choosing to serve every Feb. 12th in honor of Abraham Lincoln.
Ingredients
- 4 to 5 cups flour
- 3/4 cup sugar
- 1 1/2 tsp salt
- 2 pkgs Fleischmann's Active Dry Yeast
- 1/2 cup milk
- 1/2 cup water
- 1/4 cup margarine/butter
- 2 eggs
- 1 pkg cream cheese
- 1 egg
Instructions
- In a large bowl thoroughly mix 1 1/4 cups flour, 1 /2 cup sugar & undissolved Fleischmann's Active Dry Yeast
- Combine milk, water & margarine/butter in a saucepan. Heat over low heat until liquids are warm. (Margarine/butter does not need to melt)
- Gradually add to dry ingredients & beat 2 minutes at medium speed
- Add eggs & 1/2 cup flour or enough flour to make a thick batter
- Stir in enough additional flour to make a soft dough
- Turn out onto a lightly floured board: knead until smooth & elastic about 8 to 10 minutes
- Place in a greased bowl, turning grease side to top
- Cover & let rise in a warm place until doubled for about 1 hour
- Meanwhile, prepare filling. Cream the cheese with 1/4 cup sugar until light & fluffy. Blend in egg
- Punch dough down; turn out onto lightly floured board
- Divide dough in half
- Roll 1/2 the dough into a 10 X 14-inch rectangle
- Spread with half the cheese filling
- Roll up, as for jelly roll, to form 14-inch roll. Seal edges
- Place on greased baking sheet
- Cut slits 3/4 through log at 1-inch intervals
- Repeat with remaining dough & filling
- Cover and let rise in a warm place until doubled in bulk, about 1 hour
- Bake in oven (350 degrees) about 25 to 30 minutes, or until done
- Remove froim bakign sheets & cool
- Frost with your favorite chocolate frosting of your choosing
