Egg Braid

(Courtesy of Family Circle)

Ingredients:

2 c. bread flour

3 c. all-purpose flour

1 envelope active dry yeast

3 Tbsp. sugar

1 1/2 tsp. salt

1/4 c. unsalted butter, cut up

1 c. water

3 large eggs, slightly beaten

FILLING:

6 oz. cream cheese

1/4 c. sugar

1/4 c. all-purpose flour

1 large egg

1 tsp. vanilla extract

1/4 tsp. ground nutmeg

GLAZE:

1 large egg, lightly beaten

Directions:

Dough: in a large bowl, mix 1 c. bread flour, 1 c. all-purpose flour, yeast, sugar and salt.

In a saucepan, melt butter in water.  Let cool to 120 degrees to 130 degrees on an instant-read thermometer.  Add to flour; beat with spoon until combined.  Stir in eggs.  Stir in remaining bread flour, then all-purpose flour, 1 cup at a time.

Knead dough on floured surface until smooth, 5-10 minutes, adding flour if needed.  Place in greased bowl; turn to coat.  Cover with a towel.  Let rise in a warm place until doubled, about 1 hour.

Filling: in a small bowl, beat cream cheese, sugar, flour, egg, vanilla and nutmeg until smooth.  Set aside.

Punch dough down; let rest for 5 minutes.

Divide dough in half.  Cover one half.  Divide remaining half into thirds.  Roll out a third into 15x5 inch rectangle.  Spread with 3 Tbsp. filling.  Roll up from long side.  Repeat with remaining 2 pieces.

Lightly coat 2 baking sheets with cooking spray.  Braid 3 ropes.  Tuck ends under.  Place on baking sheet.  Cover loosely with plastic.

Repeat with other half of dough for second loaf.  Cover; let rise until doubled, about 45 minutes.

Heat oven to 375 degrees.  Uncover loaves.  Brush with egg glaze.

Bake in 375 degree oven for 30 minutes or until loaves sound hollow when tapped.  Transfer to rack; cool.

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