Have made this recipe twice now with great results! I found the loaves made by dividing the dough in half were a little too big for us but that was easily remedied by simply dividing the dough into thirds instead. (Gave me a loaf for the freezer but it didn't last long there either!) I tried two loaves with a poppy seed filling this time- my husband said they tasted just like his Grandmother used to make! I do have a question on the cream cheese filling......I thought it tasted a bit "floury" with 1/4 cup flour the first time I made it, so I reduced the amount of flour to 1 scant tablespoon the next time around. There didn't seem to be any difference in the consistency of the filling but reducing the amount eliminated the raw flour taste that I objected to. Is the flour in there just to stabilize the filling? This is a great recipe- I know what I'll be giving for the holidays this year! Thanks for sharing it with us! The flour in the cream cheese portion of the filling does act as a thickener. If your filling worked and didn't melt out - and you liked the flavor using just 1 tablespoon then continue with that amount. Happy Baking! Irene @ KAF

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