Wheat Bread with Cream Cheese and Almonds

Step 1

Stir the warm water, brown sugar, and yeast in a large bowl. Give it a good stir and let it sit for about 5 minutes until the yeast gets soft and foamy. While you wait, grease another big bowl and set it aside.

Step 2

Stir in the whipped cream cheese, almonds, milk, vegetable oil, honey, and salt into the yeast mixture. Pour everything into a blender and blend until it’s nice and smooth.

Step 3

Now, gradually add the all-purpose flour to the creamy mixture, stirring as you go, then mix in the whole-wheat flour until you get a smooth dough. Turn the dough out onto a floured surface and knead it for about 8 minutes, until it feels smooth and springy.

Step 4

Place the dough in the greased bowl, making sure to turn it once so the top is lightly coated with oil. Cover it with a clean towel and let it rise in a warm spot until it doubles in size, roughly 45 minutes.

Step 5

When it’s ready, preheat your oven to 350°F (175°C). Grease a 5x9-inch loaf pan. Punch down the dough and knead it a bit more on a floured surface, then shape it into a loaf. Pop it into the pan and let it rise again until it’s doubled, about another 45 minutes.

Step 6

Bake the bread for 50 to 60 minutes, until it’s golden brown on top and cooked through. If the crust starts to get too dark before it’s done, just cover it loosely with aluminum foil to prevent burning.

Best Ways To Serve

Enjoy this bread fresh with a spread of butter or jam. It also pairs wonderfully with soups and salads, adding a hearty touch to any meal.

Storage Guide

Store the bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze; thaw at room temperature before serving.