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Lemon Cheese Bread




Source of Recipe


debhereford at rc


List of Ingredients




1 package Fleischmann's active dry yeast
3 tablespoons warm water
1/4 cup sugar
1/3 cup milk, luke warm
1/4 cup butter or margarine, melted
2 eggs
1/2 teaspoon salt
3 to 3 1/2 cups all-purpose flour, divided


Recipe



In mixing bowl, dissolve yeast in 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 remaining flour to form a soft dough. Knead on a floured surface 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, beat filling ingredients in a mixing bowl until fluffy. Set aside. Filling below.

Filling:
2 packages (one 8 oz and one 3 oz) cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon grated lemon peel

Punch down dough. On floured surface, roll into a 14x12" rectangle. Place on greased baking sheet. Spread filling down center third of rectangle. On each side, cut 1-inch wide strips, 3 inches 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 degrees for 25-30 minutes or until golden brown. Cook on wire rack.

Icing:
1/2 cup confectioners' sugar 2-3 teaspoons milk 1/4 teaspoon vanilla Combine all ingredients and drizzle over cool bread.