Jam And Cheesecake Loaf

• Dough
• 1/2 cup warm water
• 1 (1/4 ounce) package yeast
• 2 1/2 cups biscuit mix
• 1 beaten egg
• 1 tablespoon white sugar
• Filling
• 8 ounces cream cheese
• 1/2 cup sugar
• 1 tablespoon lemon juice
• Topping
• 1/4 cup raspberry jelly

1. In a small mixing bowl dissolve yeast in the warm water.
2. Stir in biscuit mix. Add beaten egg and sugar. Mix well.
3. Turn onto floured surface. Knead. Place dough on the center of greased cookie sheet or parchment paper. Roll to 14x9-inch rectangle.
4. In a small mixing bowl, combine cream cheese, sugar, and lemon juice. Spread this mixture down the center third of rectangle.
5. Make 3" long cuts at 1" intervals on both sides of bread dough. To make braided effect, fold sides at an angle over the cream cheese filling.
6. Cover. Chill in refrigerator overnight.
7. Bake at 350u0b0F for 35 minutes or until golden brown.
8. Spoon 1/4 cup of raspberry jelly down the center of the loaf. Bake 5 minutes longer.

dough, warm water, yeast, biscuit mix, egg, white sugar, filling, cream cheese, sugar, lemon juice, topping, raspberry jelly

Taken from www.food.com/recipe/jam-and-cheesecake-loaf-270910 (may not work)