Lemon cheese bread

Yield: 1 servings

Measure 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

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

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