1 package dry yeast
1/2 cup warm water (105 to 115 degrees F)
2 1/2 cups biscuit baking mix
1 tablespoon granulated sugar
1 egg, beaten
8 ounces cream cheese
1/3 cup granulated sugar
1 tablespoon lemon juice
1/4 cup strawberry preserves
Dissolve yeast in warm water, let stand 5 minutes. Add biscuit mix, 1 tablespoon sugar and egg, stir well. Turn dough out onto a floured surface, and knead until smooth and elastic. Place in a well-greased bowl, turning to grease top; cover and chill 8 hours.
Punch dough down, and turn out onto a lightly greased baking sheet; roll into a14 x 9-inch rectangle.
Combine cream cheese, 1/3 cup sugar and lemon juice; beat at medium speed with electric mixer until smooth. Spread mixture 2 inches wide lengthwise down center of dough. Make 3-inch cuts into dough at 1-inch intervals on long sides. Fold and over-lap strips diagonally over filling in a braided fashion. Cover and let rise in a warm place (85 degrees F), free from drafts, for 45 minutes or until doubled in bulk.
Bake at 350 degrees F for 20 minutes.
Remove from oven, spoon preserves down center. Return to oven an additional 5 minutes.
Remove from oven and let stand 10 minutes before serving.
Makes one 14-inch loaf.