Egg Braid

Directions

1. 1
   DOUGH: In a large bowl, mix 1 cup bread flour, 1 cup all-purpose flour, yeast, sugar and salt.
2. 2
   In saucepan, melt butter in water.
3. 3
   Let cool to 120F to 130F on instant-read thermometer.
4. 4
   Add to flour; beat with spoon until combined.
5. 5
   Stir in eggs.
6. 6
   Stir in remaining bread flour, and all-purpose flour 1 cup at a time.
7. 7
   Knead dough on floured surface until smooth, 5 to 10 minutes, adding flour if needed.
8. 8
   Place in greased bowl; turn to coat.
9. 9
   Cover with towel.
10. 10
    Let rise in a warm place until doubled, 1 hour.
11. 11
    FILLING: In small bowl, beat cream cheese, sugar, flour, egg, vanilla and nutmeg until smooth.
12. 12
    Set aside.
13. 13
    Punch down dough; let rest 5 minutes.
14. 14
    Divide dough in half.
15. 15
    Cover one half.
16. 16
    Divide remaining half into thirds.
17. 17
    Roll out a third into 15- x 5-inch rectangle.
18. 18
    Spread with 3 tablespoons filling.
19. 19
    Roll up from long side.
20. 20
    Repeat with remaining 2 pieces.
21. 21
    Lightly coat 2 baking sheets with cooking spray.
22. 22
    Braid 3 ropes.
23. 23
    Tuck ends under.
24. 24
    Place on baking sheet.
25. 25
    Cover loosely with plastic wrap.
26. 26
    Repeat with other half of dough for second loaf.
27. 27
    Cover; let rise until doubled, about 45 minutes.
28. 28
    Heat oven to 375F Uncover loaves.
29. 29
    Brush with egg glaze.
30. 30
    Bake in 375F oven for 30 minutes or until loaves sound hollow when tapped.
31. 31
    Transfer to rack; cool.