Cream Cheese Bread Braid

By Jane Greenwood

Bread:

• 1 c sour cream
• 1/2 c sugar
• 1 tsp salt
• 1/2 c margarine
• Heat and then cool to lukewarm.
• 2 pkgs yeast
• 1/2 c warm water
• Sprinkle yeast over water.  Then add sour cream mixture along with:
• 2 beaten eggs
• 4 c flour 
• Mix well and cover tightly.  Refrigerate overnight.

Filling:

• 2 pkgs (8 oz) cream cheese
• 1/8 tsp salt
• 3/4 c sugar
• 1 beaten egg
• 2 tsp vanilla

Glaze:

• 2 c powdered sugar
• 4 Tbs milk
• 2 tsp vanilla

Next day, divide into 4 parts.  Roll out to 8x12.  Spread sour cream filling down the middle.  Roll up long and pinch edges and place seam down on greased cookie sheet.  Slit 2” intervals 2/3 of way to resemble bread: XXX.

Cover and let rise to double.

Bake 12-15 minutes at 375 degrees.  Glaze while warm.

Place 1/2 marshino cherry in center of braid.

(makes 4 loaves)