Raspberry Cream Cheese Bread - cooking recipe

Ingredients

2 1/4 tablespoons active dry yeast
1/2 cup warm water
1/4 cup butter, soft
2 1/2 tablespoons sugar
1 egg
1/8 teaspoon salt
2 - 2 1/3 cups all-purpose flour
Fruit Filling
1 1/2 cups raspberry pie filling
Cheese Filling
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1/2 tablespoon lemon juice
1/4 teaspoon vanilla extract
Optional Icing
1/2 cup powdered sugar (optional)
1 1/2 tablespoons milk (optional)

Preparation

In mixing bow, dissolve yeast in warm water.
Let stand for 5 minutes.
Add butter, sugar, eggs, salt and 1 cup of flour.
Mix well.
Add enough remaining flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic.
Place in greased bowl, turning once to grease top.
Cover and let rise in warm place until doubled in size; 45 minutes.
Meanwhile combine cream cheese, sugar, lemon juice and vanilla extract.
Set aside.
On a floured surface, roll dough into a 15 x 9 inch rectangle.
Place on a greased baking sheet.
Spread cream cheese filling lengthwise down center third of dough.
Spread the raspberry pie filling on top.
On each long side, cut 1 inch wide strips, 3 inches into center.
Starting at one end, fold alternating strips at an angle across filling; seal ends.
Cover and let rise for 20 minutes.
Bake at 350 for 25-30 minutes or until golden brown.
Cool if desired.
Combine icing ingredients and drizzle over braid.