Lemon cheese bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Dry yeast -- 1/4 oz active |
| 3 | tablespoons | Warm water |
| ¼ | cup | Sugar |
| ⅓ | cup | Milk |
| ¼ | cup | Butter or margarine -- |
| Melted | ||
| 2 | eaches | Eggs |
| ½ | teaspoon | Salt |
| 3½ | cup | All-purpose flour |
| FILLING: | ||
| 2 | packs | Cream cheese |
| 8 | ounces | & 3oz pkg softened |
| ½ | cup | Sugar |
| 1 | each | Egg |
| 1 | teaspoon | Grated lemon peel |
| ICING: | ||
| ½ | cup | Confectioners' sugar |
| 3 | teaspoons | Milk |
| ¼ | teaspoon | Vanilla extract |
Directions
In a mixing bowl, dissolve yeast in warm water; let stand for 5 minutes. Add sugar, milk, butter, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Stir in enough of the remaining flour to form a soft dough. Knead on a floured surface until smooth and elaslic, 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, beat filling ingredients in a mixing bowl until fluffy, set aside. Punch dough down. On a 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 deg. for 25-30 minutes or until golden brown. Cool. Combine icing ingredients; drizzle over bread.
Yield: 12-14 servings
Recipe By : Taste of Home