Jam and Cheese Loaf

Yield: one 14-inch loaf

Ingredients

• 1 envelope dry yeast
• 1/2 cup warm water (105 to 115 degrees F)
• 2 1/2 cups Biscuit Baking Mix
• 1 tablespoon granulated sugar
• 1 egg, beaten
• 8 ounces cream cheese
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1/4 cup strawberry preserves

Instructions

1. Dissolve yeast in warm water, let stand 5 minutes.
2. Add biscuit mix, 1 tablespoon sugar and egg, stir well.
3. Turn dough out onto a floured surface, and knead until smooth and elastic.
4. Place in a well-greased bowl, turning to grease top; cover and chill 8 hours.
5. Punch dough down, and turn out onto a lightly greased baking sheet; roll into a 14 x 9 inch rectangle.
6. Combine cream cheese, 1/3 cup sugar and lemon juice; beat at medium speed with electric mixer until smooth. Spread mixture 2 inches wide lengthwise down center of dough. Make 3 inch cuts into dough at 1-inch intervals on long sides. Fold and over-lap strips diagonally over filling in a braided fashion.
7. Cover and let rise in a warm place (85 degrees F), free from drafts, for 45 minutes or until doubled in bulk.
8. Bake at 350 degrees F for 20 minutes.
9. Remove from oven, spoon preserves down center. Return to oven for an additional 5 minutes.
10. Remove from oven and let stand for 10 minutes before serving.