Sweet Lemon Cheese Braid

Ingredients

• 1 (1/4 ounce) package active dry yeast
• 3 tablespoons warm water, 110-115 degrees
• 1/4 cup sugar
• 1/3 cup milk
• 1/4 cup butter
• 2 eggs
• 1/2 teaspoon salt
• 3-3 1/2 cups flour, divided

Filling

• 1 (8 ounce) package cream cheese, softened
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup sugar
• 1 egg
• 1 teaspoon finely grated lemon peel

Icing

• 1/2 cup powdered sugar
• 2-3 teaspoons milk
• 1/4 teaspoon vanilla

Directions

1. 1

   In a mixing bowl, dissolve yeast in warm water; let stand for 5 minutes.

2. 2

   Add sugar, milk, butter, eggs, salt and 2 cups flour.

3. 3

   Beat on low speed for 3 minutes.

4. 4

   Stir in enough of the remaining flour to form a soft dough.

5. 5

   Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes.

6. 6

   Place in a greased bowl, turning once to grease top. (*I use butter-flavored crisco for this. But butter might work also.).

7. 7

   Cover and let rise in a warm place until doubled, about 1 hour or so.

8. 8

   Meanwhile, beat filling ingredients in a mixing bowl until fluffy, set aside.

9. 9

   Punch dough down when doubled.

10. 10

    On a floured surface, roll into a 14"-12" rectangle.

11. 11

    Place on a greased baking sheet. (I use butter-flavored cooking spray).

12. 12

    Spead filling down center, (center third), of rectangle. (Longways.).

13. 13

    On each side of filling, cut 1" wide strips, 3" into center.

14. 14

    Starting at one end, fold alternating strips at an angle across filling. Seal end.

15. 15

    Cover and let rise for 30 minutes.

16. 16

    Bake at 375 for 25-30 minutes or until golden brown. Cool.

17. 17

    Combine icing ingredients, drizzle over bread.