STUFFED FRENCH BREAD

INSTRUCTIONS:

-Preheat oven to 350 F. Butter or spray a glass loaf pan.

-In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.

-In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add the flour mixture to the egg mixture, stirring with a spoon just until combined. Pour into the prepared loaf pan.

-In a small bowl, stir the Swirl ingredients together. Drop by teaspoonfuls onto the top of the bread; then use a knife to swirl it a couple of times into the batter. (Don’t overmix it).

-Bake for 45-50 minutes or until the center tests done with a toothpick.

-Remove from the oven and cool for 15 minutes in the pan on a wire rack. Remove bread from the pan and cool completely on the rack.

-Make the Glaze by whisking the ingredients together in a small bowl until smooth, adding a dab of milk at a time until a good drizzling consistency is reached. When the bread is completely cool, drizzle the glaze.