Lemon Cheese Braid Bread

Name: Lemon Cheese Braid Bread
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 large eggs; 1/2 teaspoon salt; 3 to 3-1/2 cups all-purpose flour; 11 ounces cream cheese, softened; 1/2 cup sugar; 1 large egg; 1 teaspoon grated lemon zest; 1/2 cup confectioners' sugar; 1/4 teaspoon vanilla extract; 2 to 3 teaspoons 2% milk

15 ingredients

6 steps

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 large eggs
1/2 teaspoon salt
3 to 3-1/2 cups all-purpose flour
11 ounces cream cheese, softened
1/2 cup sugar
1 large egg
1 teaspoon grated lemon zest
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 teaspoons 2% milk

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 14x12-in. rectangle. Place on a greased
5

. 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.
6

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.