Lemon cheese braid is a scrumptious way to start the day. And it’s a family favorite of the contest Grand Prize winner, Grace Dickey of Vernonia, Oregon.

Ingredients

1 package (1/4 ounce) active dry yeast

3 tablespoons warm water (110° to 115°)

1/3 cup milk

1/4 cup sugar

1/4 cup butter, melted

2 eggs

1/2 teaspoon salt

3 to 3-1/2 cups all-purpose flour

FILLING:

2 packages (one 8 ounces, one 3 ounces)

cream cheese, softened

1/2 cup sugar

1 egg

1 teaspoon grated lemon peel

ICING:

1/2 cup confectioners’ sugar

1/4 teaspoon vanilla extract

2 to 3 teaspoons milk

Method 

In a large mixing bowl, dissolve yeast in warm water. Add

the milk, sugar, 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. Turn onto a floured surface; knead 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, in a small mixing bowl, beat all the filling ingredients until fluffy; set aside. Punch dough down. Turn onto a lightly 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° for 25-30 minutes or until golden brown. 

Cool on a wire rack. Combine confectioners’ sugar, vanilla and enough milk to achieve drizzling consistency; drizzle over bread. Yield: 12-14 servings.