Suzanne’s Easter Bread with Vanilla Cream Cheese Frosting

Name: Suzanne’s Easter Bread with Vanilla Cream Cheese Frosting
Ingredients: 4 tablespoons butter, at room temperature; One 3-ounce package cream cheese, room temperature; 2¼ cups Sifted confectioners’ sugar; 1 teaspoon vanilla extract; ½ cup pitted dried prunes or dates, chopped; ½ cup pitted dried prunes or dates, chopped; 1 tablespoon unbleached all-purpose flour, for sprinkling; ⅓ cup dried pineapple, chopped; 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast; 2 teaspoons salt; ½ cup dried figs, stemmed and chopped; 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast; 6 tablespoons unsalted butter or margarine, cut into pieces; 6 tablespoons unsalted butter or margarine, cut into pieces; ½ cup sugar; 4½ cups unbleached all-purpose flour; 4 large eggs, or commercial liquid egg substitute equivalent; 4 large eggs, or commercial liquid egg substitute equivalent

Preparation info

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

My friend Suzanne Rosenblum bakes this rich egg bread (using liquid egg substitutes) in a rectangular glass pan, which makes it a perfect fit for the medium Federal Express box, and ships it all over the United States to members of her family for Easter. She encloses directions for icing the bread (½ can each of Duncan Hines Vanilla Frosting and Duncan Hines Cream Cheese Frosting mixed together with 2 teaspoons of hot water). I have included a cream cheese icing from scratch, but you can ch

Ingredients

Breakfast
Vegetarian
Brunch
Bread

Ingredients

Method