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1
DOUGH: In a large bowl, mix 1 cup bread flour, 1 cup all-purpose flour, yeast, sugar and salt.
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2
In saucepan, melt butter in water.
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3
Let cool to 120F to 130F on instant-read thermometer.
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4
Add to flour; beat with spoon until combined.
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5
Stir in eggs.
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6
Stir in remaining bread flour, and all-purpose flour 1 cup at a time.
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7
Knead dough on floured surface until smooth, 5 to 10 minutes, adding flour if needed.
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8
Place in greased bowl; turn to coat.
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9
Cover with towel.
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10
Let rise in a warm place until doubled, 1 hour.
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11
FILLING: In small bowl, beat cream cheese, sugar, flour, egg, vanilla and nutmeg until smooth.
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12
Set aside.
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13
Punch down dough; let rest 5 minutes.
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14
Divide dough in half.
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15
Cover one half.
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16
Divide remaining half into thirds.
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17
Roll out a third into 15- x 5-inch rectangle.
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18
Spread with 3 tablespoons filling.
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19
Roll up from long side.
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20
Repeat with remaining 2 pieces.
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21
Lightly coat 2 baking sheets with cooking spray.
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22
Braid 3 ropes.
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23
Tuck ends under.
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24
Place on baking sheet.
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25
Cover loosely with plastic wrap.
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26
Repeat with other half of dough for second loaf.
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27
Cover; let rise until doubled, about 45 minutes.
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28
Heat oven to 375F Uncover loaves.
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29
Brush with egg glaze.
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30
Bake in 375F oven for 30 minutes or until loaves sound hollow when tapped.
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31
Transfer to rack; cool.
