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Strawberries & Cream Bread

1 loaf Bridgford Frozen Ready-Dough®, thawed
6 oz cream cheese, softened
¼ cup chopped, fresh strawberries*
¼ cup sugar
1 tsp vanilla extract
Melted butter or margarine for brushing dough
*If fresh strawberries are not available, strawberry preserves may be substituted, but decrease sugar to 2 tbsp.
Glaze
2 cups powdered sugar
2 tbsp milk or water
¼ tsp vanilla extract

In a medium size bowl, beat cream cheese, strawberries, sugar and vanilla until creamy; set aside. On a lightly floured surface, roll out thawed dough to a rectangle 10 x 14 inches. Carefully transfer dough onto greased baking sheet. Spread cream cheese mixture lengthwise down center third of dough. With kitchen shears or a sharp knife, make 2-inch long cuts (or until the cut hits the filling) at 1-inch intervals down both of the 14-inch sides. Fold strips diagonally over filling, overlapping strips to give a braided look. Pinch dough to seal seams. Brush dough with melted butter or margarine. Let rise in a warm area until puffy (45 minutes – 1 hour). Bake at 375° for 20-25 minutes or until golden brown. Remove from oven to cool on wire rack. Combine glaze ingredients and mix well. Drizzle over bread.

*If fresh strawberries are not available, strawberry preserves may be substituted, but decrease sugar to 2 tablespoons.

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