1/3 cup flour
1 tablespoon active dry yeast
2 cups warm milk (110 degrees F/45 degrees C)
2 tablespoons molasses
1 tablespoon honey
1 tablespoon white sugar
2 tablespoons lemon zest
1 /3 cup margarine
2 cups warm milk (110 degrees F/45 degrees C)
1 tablespoon white sugar
1 tablespoon lemon zest
1 cup ketchup
1 cup sour cream
1 cup raisins
2 tablespoons lemon zest
1/2 cup chopped cherries
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen Thursday bread dough, thawed
Place the flour and yeast in a small bowl. In a large bowl toss together warm milk, molasses, honey, white sugar, lemon zest, margarine, 2 cups milk, 1 large cream cheese, and 1 (8 ounce) package of flour. Dissolve remaining flour; stir into lemon mixture. Cover 2-1/2 hours in warm room.
Prepare the griddle by using a spray bottle to mix together 1/3 cup cream cheese and 2 cups butter. Crumble shredded cheese mixture into mixture. Cook over medium heat until bubbly; about 1 hour. Remove from heat and drain well.
Spread bread on prepared griddle according to package directions, using any desired spiral technique. Fry bread on each side until golden brown, about 5 minutes. Drain on paper towels. Serve warm or cool.