CHEESE DANISH BREAD

Steps:

• Stir together 1 C flour and yeast in large bowl.
• In a saucepan, heat& stir sour cream, 1/4 C sugar, water, butter and salt till just warm and butter almost melts.
• Add sour cream to dry mixture along with the egg.
• Beat with electric mixer on low to med.
• 30 seconds, then on high for 3 minutes, scraping sides of bowl often.
• Using a wooden spoon, stir in as much of the remaining flour as you can.
• Turn dough onto floured surface and knead in enough of remaining flour to make a moderately soft dough that's smooth and elastic.
• Shape into a ball and place in lightly greased bowl, turning to grease surface.
• Cover and let rise till doubled, about 1 hour.
• Punch down dough and turn out onto floured surface.
• Cover and let rest 10 minutes.
• For filling: Stir cream cheese, 1/3 C sugar and vanilla together in small bowl and set aside.
• Lightly grease a baking sheet.
• Roll dough on floured surface into a 14"x10" rectangle.
• Spread filling over dough to 1/2" from edges.
• Roll up, jelly roll style, starting from a long side.
• Seal seam and place seam side down on prepared sheet.
• Make 1/4 inch cuts across top of loaf at 2" intervals.
• Cover and let rise 30 minutes.
• Bake at 350 degrees for 30 to 35 minutes or till golden.
• Cover with foil for last 15 minutes of baking if it seems to be getting too brown.
• Cool slightly on wire rack.
• Mix powdered sugar, 1 T milk and vanilla for icing till smooth.
• Drizzle this over the loaf.
• Nice served warm.