BRAIDED LEMON BREAD

If you are citrus fans like us then you will love this stuffed braided bread with lemon cream cheese filling. After all, the zippy taste of lemons and bright yellow color reminds everyone of sunshine and happiness.

With the ease of frozen dough, this simple, easy mock braid looks complicated enough to impress anyone.

HOW TO MAKE BRAIDED LEMON BREAD

1. Bridgford Ready-Dough 2. Cream cheese 3. Sugar 4. Sour cream 5. Lemon juice 6. Lemon zest (optional) 7. All-purpose flour 8. Lemon curd 9. Egg

Ingredients

Step 1: Prepare the filling by mixing the cream cheese, sugar, sour cream, lemon juice, lemon zest, and flour in a small bowl. Stir until smooth.

Step 2: Using a bench scraper or ruler, make 2 equal indentations down the dough lengthwise in about 3” apart (see photo).

Step 3: Top cheese filling with the lemon curd, smoothing it level.

Step 4: BRAID THE LEMON CURD LOAF To braid the lemon curd loaf, fold down the top flap up over the cream cheese filling. Then take the top right strip, and bring it over to the center of the filing at an angle and press down lightly.

Step 5: Lightly cover the sweet bread braid and let rise until puffy. This will take about 45 minutes. Preheat your oven to 375 degrees F.

Step 6: In a small bowl, mix the egg with 2 teaspoons of water, then brush the egg wash on the cream cheese bread braid. Bake the stuffed braided bread at 375 degrees F for 25 to 30 minutes.

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