Lemon Cheese Bread

1 pkg. (1/4 ounce) active dry yeast
3 tbsp warm water
¼ cup sugar
1/3 cup milk
¼ cup butter or margarine, melted
2 eggs
½ tsp salt
3 to 3 ½ cups all-purpose flour, divided

In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add sugar, milk, butter, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Stir in enough of the remaining flour to form a soft dough. Knead on a floured surface 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, beat filling ingredients in a mixing bowl until fluffy; set aside. Punch dough down. On a 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. Combine icing ingredients; drizzle over bread. Filling: 2 pkg. (one 8 oz, one 3 oz) cream cheese softened, ½ c sugar, 1 egg, 1 tsp grated lemon peel. Icing: ½ c confectioner’s sugar, 2-3 tsp milk, ¼ tsp vanilla extract.