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

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5 10 8
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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.
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 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 slice: 284 calories, 13g fat (7g saturated fat), 80mg cholesterol, 201mg sodium, 37g carbohydrate (16g sugars, 1g fiber), 6g 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

Sweet White Wine

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


Reviews for Lemon Cheese Braid Bread

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
dodyanne User ID: 8887939 250052
Reviewed Jul. 4, 2016

"What is the correct amount of yeast to use in this recipe?

do you use one envelop or 1/4 ounce?"

MY REVIEW
lahnette User ID: 7580994 1135
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
lahnette User ID: 7580994 3655
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
big tree User ID: 595050 2346
Reviewed Dec. 2, 2012

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

MY REVIEW
kshea User ID: 2698812 5152
Reviewed Jul. 26, 2012

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

MY REVIEW
honestnicewoman User ID: 4025609 4046
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!"

MY REVIEW
NevadaRose User ID: 4283670 1131
Reviewed Mar. 4, 2011

"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."

MY REVIEW
aimeesoll User ID: 1184339 2033
Reviewed Dec. 30, 2010

"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"

MY REVIEW
becky10705 User ID: 2749856 1518
Reviewed May. 10, 2010

"This was really yummy!"

MY REVIEW
aimeesoll User ID: 1184339 3833
Reviewed Nov. 18, 2009

"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"

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