Lemon Cheese Braid

Serves 12-14

1 package active dry yeast

3 Tablespoons warm water

1/4 cup sugar

1/3 cup milk

1/4 cup butter, melted

2 eggs

1/2 teaspoon salt

3 cups flour

FILLING

2 packages (8 oz. each) cream cheese, softened

1 cup sugar

1 egg

2 teaspoons grated lemon peel

ICING

1/2 cup powdered sugar

2-3 Tablespoons milk

1/4 teaspoon vanilla

In a small glass bowl, dissolve the yeast in the warm water; let stand 5 minutes. Add the yeast to the sugar, milk, butter, eggs, salt, and 2 cups of flour in a large mixing bowl. Beat on low speed for 3 minutes. Stir in the remaining flour. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm area until doubled, about 1 hour.

Meanwhile, beat the filling ingredients in a mixing bowl until fluffy, set aside. Punch the dough down. On a floured surface, roll into a 14x12" rectangle. Place on a greased baking sheet. Spread the filling down the center third of the rectangle.

On each long side, cut 1" wide strips, 3" into the center. Starting at one end, fold alternating strips at an angle across the filling. Seal the ends. Cover and let rise for 30 minutes. Bake at 375 degrees for 25-30 minutes or until golden brown. Cool. Combine the icing ingredients; drizzle over the bread.

This is my own adaptation of a recipe found in, "Best of Taste of Home Annual Recipes; First 10 Years" cookbook