Cream Cheese Lincoln Log

Ingredients

• 4 to 5 cups flour
• 3/4 cup sugar
• 1 1/2 tsp salt
• 2 pkgs Fleischmann's Active Dry Yeast
• 1/2 cup milk
• 1/2 cup water
• 1/4 cup margarine/butter
• 2 eggs
• 1 pkg cream cheese
• 1 egg

Instructions

1. 1

   In a large bowl thoroughly mix 1 1/4 cups flour, 1 /2 cup sugar & undissolved Fleischmann's Active Dry Yeast

2. 2

   Combine milk, water & margarine/butter in a saucepan. Heat over low heat until liquids are warm. (Margarine/butter does not need to melt)

3. 3

   Gradually add to dry ingredients & beat 2 minutes at medium speed

4. 4

   Add eggs & 1/2 cup flour or enough flour to make a thick batter

5. 5

   Stir in enough additional flour to make a soft dough

6. 6

   Turn out onto a lightly floured board: knead until smooth & elastic about 8 to 10 minutes

7. 7

   Place in a greased bowl, turning grease side to top

8. 8

   Cover & let rise in a warm place until doubled for about 1 hour

9. 9

   Meanwhile, prepare filling. Cream the cheese with 1/4 cup sugar until light & fluffy. Blend in egg

10. 10

    Punch dough down; turn out onto lightly floured board

11. 11

    Divide dough in half

12. 12

    Roll 1/2 the dough into a 10 X 14-inch rectangle

13. 13

    Spread with half the cheese filling

14. 14

    Roll up, as for jelly roll, to form 14-inch roll. Seal edges

15. 15

    Place on greased baking sheet

16. 16

    Cut slits 3/4 through log at 1-inch intervals

17. 17

    Repeat with remaining dough & filling

18. 18

    Cover and let rise in a warm place until doubled in bulk, about 1 hour

19. 19

    Bake in oven (350 degrees) about 25 to 30 minutes, or until done

20. 20

    Remove froim bakign sheets & cool

21. 21

    Frost with your favorite chocolate frosting of your choosing