Lemon Ricotta Sweet Bread

More than fancy rich cakes, I'm a softie for breads of all kinds . . . how they look and taste, especially shared with someone over a cup of coffee. There will always be some room for that.

Ingredients:

• 1/4 cup sugar
• 2 eggs
• 1/4 cup butter, soft 
• 1/2 cup sour cream
• 1 cup warm water
• 4 cups flour, divided
• 1 1/2 Tbsp instant yeast
• 1/2 tsp salt

filling:

• 2 cups ricotta cheese
• 3/4 cup icing sugar (confectioner's)
• 4 Tbsp instant lemon pudding (or vanilla pudding and 1- 2 tsp of lemon jello crystals)
• lemon zest/rind from 1 lemon
• pinch of salt

glaze:

• 1/4 cup butter
• 1/3 cup sugar
• 1/4 cup sour cream 
• juice from one lemon

Method:

1. In mixing bowl beat sugar and eggs, then beat in the butter and sour cream. 
2. Add warm water, 1 cup flour and yeast and salt, blending well.
3. Continue adding flour, using dough hook attachment or with a strong wooden spoon, until dough can be shaped into a large soft ball. 
4. Cover and let rise for one hour.
5. Prepare filling by mixing all of the ingredients in a small bowl.
6. Divide dough in half and roll each out to about 10 x 15 inches. Spread rolled out portion with the filling (also divided in half) - about a 3 inch strip along the centre.
7. Fold up each long side to overlap over filling, ending with seam on side of top.
8. Place on parchment covered cookie sheet. Cut slits with scissors or bread knife. Cover and let rise 45 minutes.
9. Bake at 350 F for about 25 - 30 minutes.
10. Prepare glaze by bringing to a boil in a saucepan. Stir while boiling for 2 minutes. Set aside to cool and thicken.
11. Spread glaze on warm loaves.