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Lemon Cheese Braid Bread

1 package (1/4 ounce) active dry yeast
3 tablespoons warm water (110° to 115°)
1/3 cup 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

Printed from tasteofhome.com Nov 19, 2008

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Lemon Cheese Braid Bread cont.

ICING:
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 teaspoons milk

In a large mixing 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 mixing bowl, beat all the filling ingredients

Printed from tasteofhome.com Nov 19, 2008

Lemon Cheese Braid Bread

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 bread.

Yield: 12-14 servings.