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Lemon Cheese Braid Bread Recipe
Lemon Cheese Braid Bread Recipe photo by Taste of Home

Lemon Cheese Braid Bread Recipe

Read Reviews (9)
4.88 9
Publisher Photo
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.
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min.
MAKES:12-14 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min.
MAKES: 12-14 servings

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 King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
  3. Meanwhile, in a small bowl, beat all the filling ingredients until fluffy; set aside.
  4. 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.
  5. 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.
Originally published as Lemon Cheese Braid Bread in Taste of Home October/November 1993, p25

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.

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

Reviews for Lemon Cheese Braid Bread(9)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 24, 2014

It probably didn't bake all the way through. If the braid wasn't long enough you may have had too dense of an area of filling. I often split the dough and make 2, 4, or even 6 minis. Totally worth the effort, give it another go. Also - the first couple of times I made this I didn't read the cream cheese quantity right it says 2 pkgs - but then in parenthesis it says an 8 oz and a 3 oz....confusing for me, it should have just said 11 oz of cream cheese.

MY REVIEW
Reviewed Feb. 24, 2014

PHENOMENAL!! I have literally made this recipe 100+ times. The requests are endless, always gets rave reviews. I sometimes make 4-6 minis out of a recipe, those are fun too. A big thanks to the submitter. For me, the bake time and temp is a bit too much, usually I bake at 350 for 20 min...especially for the minis (closer to 18 min)

MY REVIEW
Reviewed Dec. 2, 2012

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

MY REVIEW
Reviewed Jul. 26, 2012

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

MY REVIEW
Reviewed Nov. 14, 2011

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!

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