Debbie, it's in the 5th post down. AnnT says she used the Tarte au Sucre cake recipe for the dough and the cream cheese filling from the second recipe for the filling. AnnT is a marvelous cook and accomplished baker, I've never gone wrong with one of her recipes and I've been posting on the Cooking Forum for about 20 years along with her. Annie

I learned a lot about cheeses by googling about this! here's what I think is your cheese from the cheesemistress.com: Damiette or Dymiati cheese from a city called Dymiat in Northern Egypt. I bought this at the Mashala Market in Austin, Texas. $3.59 for a huge chunk of white cow's milk cheese that looks like Feta. It is made in Norway by a company called Nordex. In the Middle East, it is usually made from goat's milk or sheep's milk, but if they run out of sheep and goat milk, then they use water buffalo milk. This is made from cow's milk, probably because it is from Norway. It is a salty cheese that is supposed to be good with a contrasting sweet flavor. It is eaten for breakfast or dinner since those are the lightest meals in the middle east. It's good with fruits, grapes, figs, olive oil, thyme, and watermelon. For breakfast, it's not uncommon to have this cheese with olives and olive oil. This cheese comes in a plastic coffee-ground shaped little bag. It is red-checkered with dark black Arabic lettering on the front. The nutrition is given in Arabic and in English. It says on the package that it is a Danish Feta cheese, though the guys at the shop, who are from Palestine, say it's not a Feta cheese. This is also imported by Kradjian in Glendale, CA. It is slicker than Feta. The moisture in it makes me think it's more like a cross between Feta and fresh Mozzarella. It is a little sticky on the tongue. Salty, but not like the Akawi cheese. It is like a very high-moisture Feta. It has a very mild, milky flavor and lots of salt. I can see this being a good snacking cheese since the salt is not too overwhelming. I can still taste a nice, thick milk. It tastes full fat. Here is a link that might be useful: The Cheese Mistress

Here you go. Home Cookin Chapter: Recipes From Thibeault's Table Cream Cheese Danish Coffee Cake =============================== Source: Home Cooking Magazine 1 c sour cream 1/2 c sugar 1/2 c butter 1 t. salt 2 packages dry yeast (4 1/2 t.) 1/2 c warm water 2 eggs beaten 4 c all purpose flour Over low heat in a small saucepan, heat butter, sour cream , sugar and salt until warm and sugar is dissolved. Cool to room temperature. In large mixing bowl, dissolve yeast in warm water. Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a very soft dough. Put in fridge overnite to rise. (May be done same day. Put in fridge for about 2 to 4 hours, and then proceed. Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide dough into 4 equal pieces and roll each piece out to 12 X 8 inches. Spread 1/4 of filling on to each piece and roll jellyroll style from long side. Pinch seams and ends to seal. Place seam side down on buttered baking sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long. Cover and let rise until about double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or until golden. Let cool on wire racks, Filling 2 packages 8 oz. cream cheese 3/4 c sugar 1 egg beaten 1 t. vanilla extract 1/8 t. salt Filling: To make filling beat together cream cheese with sugar, add egg and vanilla extract and salt Glaze 2 1/2 c confectioners sugar 1/4 c milk 1 t. vanilla extract toasted sliced almonds. Combine the first 3 ingredients for glaze and drizzle over loaves with toasted almonds

Bread machine (instant yeast) doesn't need to be proofed with warm water or milk before mixing. You can just put it in with the flour and let it sit for 30 seconds or so, then add the liquid ingredients and mix. I find it easier to use. That's how bread machines mix ingredients, hence the name. I buy bulk packages of it now at Sam's Club and keep it in the freezer, that way I'm always ready for a Danish emergency. You'll find they come up a lot in the winter. That's Ann's picture of the Danish, mine never looks quite that good, but I always save a picture with the recipe, so at least I know what I'm aiming for! Enjoy