Lemon Cheese Braid Bread

Photo by gwen s.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    package (1/4 ounce) active dry yeast

  • 3

    tablespoons warm water (110° to 115°)

  • 1/3

    cup 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

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  • 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 milk

Directions

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. 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. Meanwhile, in a small bowl, beat all the filling ingredients until fluffy; set aside. 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. 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 bread.

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