This braided bread is sure to impress with its golden colour and rich creamy flavours.

Bread Ingredients

1 1/4 cup milk
1 egg beaten
2 Tbsp Butter
1/4 cup Sugar
3/4 tsp salt
3 2/3 cups flour
1 1/4 tsp yeast

Bread Directions

1. Measure first 7 ingredients in the order listed into baking pan.
2. Insert baking pan into oven chamber, twist to secure. Close lid.
3. Select: Dough/Pasta setting. When cycle is complete, remove dough from machine to a lightly floured surface and follow the directions for lemon curd, filling and preparing the bread.

Filling Ingredients

1/3 cup (2 1/2 ounces) cream cheese, softened
2 tablespoons (5/8 ounces) sugar
2 tablespoons (1 ounce) sour cream
1 teaspoon fresh lemon juice
2 tablespoons (1/2 ounce) unbleached all-purpose flour
1/4 cup (2 ounces) Lemon Curd

Filling Directions

1. Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free.
2. Reserve the filling and "Lemon Curd":/Cooking/Breakfast/Jam/Lemon_Curd.html until ready to fill the braids.

Completing the bread

1. Gently deflate the dough and roll it out on a very well floured counter to a 10" x 15" rectangle. Transfer rectangle to a large piece of parchment paper, please; I did not and it led to all sorts of trouble.
2. With the side of your hand, lightly press two lines down the dough lengthwise, dividing it into three equal columns.
3. Spread the cream cheese filling down the center section, leaving the top and bottom two inches free of filling. Spread the lemon curd over the cream cheese filling.
4. To form the mock braid, cut crosswise strips one inch apart down the length of the outer columns of you dough (the parts without filling).
5. Make sure you have an equal amount of 1-inch strips down the right and left sides. Be careful not to cut your parchment paper; if you have a bench scraper, this is a great time to use it.
6. Remove the four corner segments. To "braid", begin by folding top flap down and bottom flap up over the filling. Lift the top dough strip and gently bring it diagonally across the filling. Repeat on the right side, and continue down the entire braid, alternating strips until you are out. You can tuck the last couple that hand off decoratively under the end of the braid.
7. Carefully transfer the dough and the parchment paper to a baking sheet.
8. Cover loosely with plastic and set it aside to rise for 45 to 50 minutes, until quite puffy.
9. Preheat the oven to 375F.
10. Brush the loaves with egg wash, and sprinkle with pearl or coarse sparkling sugar.
11. Bake for 25 to 30 minutes, or until the loaves are golden brown and your apartment smells like a doughnut factory.
12. Remove from the oven and cool for 15 to 20 minutes before serving.