Peaches and cream bread

This is a recipe for peach bread that I make every year for Easter.
Peaches and Cream Bread
Ingredients:
1/2 cup sugar
2 pkgs. yeast
2/3 cup water
6 TBS margarine
1 egg
1 8oz pkg cream cheese, softened
2 TBS confectioners sugar
1/2 tsp almond extract
1 16oz can peaches, well drained and cut up
1 egg white

In large bowl, combine sugar, yeast, & 1 cup flour.  In saucepan, heat water & margarine until very warm. Margarine does not have to melt completely.
Gradually beat liquid into dry ingredients. Beat in egg and 3/4 cup flour to make a thick batter. Stir in 1 1/4 cups flour to make a soft dough.
Turn out onto lightly floured surface & knead until smooth & elastic, working in more flour while kneading. Shape dough into a ball and place in greased bowl, turning dough over so top is greased. Cover bowl and let rise for 1 hour.
Meanwhile prepare filling. Mix cream cheese until smooth, mix in confectioners sugar and almond extract until smooth. Sitr in peaches; cover and refrigerate.
When dough is ready, punch down and let rest 15 minutes. Cut dough in half. With floured rolling pin, roll half the dough into 12" x 8" rectangle. Spread half the filling in a 3" wide strip lengthwise down the center. Cut dough on both sides of filling crosswise into 1" strips.

 
Place strips at an angle across filling, alternating sides to make a braided effect. Repeat with remaining dough.

Place on greased cookie sheet. cover and let rise 1 hour. Beat egg white slightly and brush on top of bread. Bake at 350 degrees for 25 minutes or until golden.





Frost with confectioners sugar icing if desired.