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March 19, 2010

Mojito-glazed key lime cream cheese bread

Homeslice (954/655-4474, homeslicebread.com) bakes up breads that could be served any time of day, from breakfast to high tea to dessert, which is what we are suggesting here. Owner Anita Borghi knows the best breads always come with a little bit of a kick—she combines lime and rum for her Mojito-glazed Key lime cream cheese bread (which can be baked as muffins, shown here). The company, based in Broward County, takes orders for its homemade breads and delivers to Broward and Miami-Dade counties.

Mojito-glazed Key Lime Cream Cheese Bread
Makes 1 loaf

2 1/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
8 ounces cream cheese, softened
2 eggs, room temperature
5 1/2 ounces evaporated milk
1/4 cup Key lime juice
1/2 cup sliced, toasted almonds
2 tablespoons fresh lime zest (save a pinch for garnish)

Rum glaze
1 tablespoon butter
1 tablespoon granulated sugar
1 tablespoon Mojito rum
 
1. Preheat oven to 350 degrees. Sift together flour, baking powder and salt; set aside.
Cream butter, sugar and cream cheese until light and fluffy. Add eggs 1 at a time, beating thoroughly after each. Combine evaporated milk and lime juice (it will curdle; don’t worry). Beginning and ending with flour, alternate adding flour and evaporated milk/Key lime juice mixture, blending well after each addition (flour, liquids, flour, etc.).
2. Fold in nuts and fresh lime zest. Pour into greased and floured 9-by-5-by-3-inch loaf pan. Bake about 1 hour or until golden brown and toothpick comes out clean. Let cool 1 hour.
3. While bread cools, make glaze. Melt butter and sugar over medium-low heat. Bring to simmer and cook about 2 minutes. Stir in rum. Cool slightly; spoon over bread. (Hint: Pull saucepan away from bread a bit so glaze drips down sides.) Slice and serve.

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