Bread Recipe #7 - Raspberry Breakfast Braid

This is a fairly simple recipe that could be made for your sweetheart on Valentine's Day morning. Other berries can be substituted for the middle. Ingredients: 2 cups biscuit/baking mix, 1 package (3 ounces)cream cheese, cubed, 1/4 cup cold butter, cubed, 1/3 cup 2% milk, 1 1/4 cups fresh raspberries (if using frozen, drain well), 3 tablespoons granulated sugar, 1/4 cup vanilla frosting (I made a glaze of 1 cup confectioners' sugar, 1/4 teaspoon vanilla and enough milk for drizzling consistency). Instructions: Preheat oven to 425 degrees. Place the biscuit mix in a large bowl. Cut in the cream cheese and butter until the mixture resembles coarse crumbs. Stir in the milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. On a greased baking sheet, roll dough into an 18x12 inch rectangle. Spoon the raspberries down center third of dough; sprinkle with sugar. On each long side of rectangle, cut 1-inch-wide strips about 2 1/2 inches into center. Starting at one end, fold alternating strips at an angle across raspberries; seal ends. Bake in preheated 425 degree oven for 15-20 minutes or until golden brown. Remove to a wire rack to cool slightly. In a microwave-safe dish, microwave the vanilla frosting on high for 5-10 seconds or until of desired consistency; drizzle over pastry (or mix glaze ingredients together and drizzle). "2013 Taste of Home Annual Recipes", Reiman Media Group, LLC, Greendale, WI, pg 93, presented by Tressa Nicholls, OR. "Rolling in the dough!"