Sweet Lemon Cheese Braid - active dry yeast

Method

• 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 lightly floured surface until smooth and elastic, about 6-8 minutes.
• Place in a greased bowl, turning once to grease top.
• (*I use butter-flavored crisco for this.
• But butter might work also.
• ).
• Cover and let rise in a warm place until doubled, about 1 hour or so.
• Meanwhile, beat filling ingredients in a mixing bowl until fluffy, set aside.
• Punch dough down when doubled.
• On a floured surface, roll into a 14"-12" rectangle.
• Place on a greased baking sheet.
• (I use butter-flavored cooking spray).
• Spead filling down center, (center third), of rectangle.
• (Longways.
• ).
• On each side of filling, cut 1" wide strips, 3" 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.
• Combine icing ingredients, drizzle over bread.