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Lemon Cheese Braid Bread Recipe

Lemon Cheese Braid Bread Recipe photo by Taste of Home

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This recipe came form my mom, who is an excellent cook. It always gets rave reviews. Although fairly simple to make, when you finish you'll feel a sense of accomplishment because it tastes delicious and looks so impressive.

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Lemon Cheese Braid Bread Recipe

Prep: 30 min. + rising Bake: 25 min.

Yield: 12-14 Servings

30 25 55

Ingredients

1 package (1/4 ounce) active dry yeast
3 tablespoons warm water (110° to 115°)
1/3 cup 2% milk
1/4 cup sugar
1/4 cup butter, melted
2 eggs
1/2 teaspoon salt
3 to 3-1/2 cups all-purpose flour
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon grated lemon peel
ICING:
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 teaspoons 2% milk

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Stir in enough of remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a small bowl, beat all the filling ingredients until fluffy; set aside.
Punch dough down. Turn onto a lightly floured surface; roll into a 14-in. x 12-in. rectangle. Place on a greased baking sheet. Spread filling down center third of rectangle. On each long side, cut 1-in.-wide strips, 3-in. into center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise for 30 minutes.
Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency; drizzle over warm bread. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 slice) equals 284 calories, 13 g fat (7 g saturated fat), 80 mg cholesterol, 201 mg sodium, 37 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Lemon Cheese Braid Bread in Taste of Home October/November 1993, p25

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Lemon Cheese Braid Bread

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Reviewed on Dec. 02, 2012 by big tree

the filling was super runny. What was the problem I had?

Reviewed on Jul. 26, 2012 by kshea

This is a great bread recipe. I have been making it for a long time.

Reviewed on Nov. 14, 2011 by honestnicewoman

I have been making this recipe for years and it is a family & friend favorite. I get request for this wonderful pastry. I have added more sugar to the dough, but it is not necessary. I have used almond extract in the icing when I was out of vanilla --it is a nice flavor accompaniment too. I double the icing recipe. This will ALWAYS be a favorite recipe. I'm not sure how many times I have even made it --but many times!

Reviewed on Mar. 04, 2011 by NevadaRose

This was really great. Easy to make and wonderful flavor. Only issue I had was it spread out flatter than the picture. Still, well worth making time and time again. Was even wonderful heated the next morning.

Reviewed on Dec. 30, 2010 by aimeesoll

Both my daughter and I have made this and brought it to work and coworkers would not believe we made this as it is such a beautiful bread and the lemon cheese filling is just a wonderful creamy flavor

Reviewed on May. 10, 2010 by becky10705

This was really yummy!

Reviewed on Nov. 18, 2009 by aimeesoll

I love this bread. I have given it as a gift and the receiver was quite impressed and

thought I bougt it from a bakery