Ingredients
1cupwarm water
2tbspbrown sugar
¼ozactive dry yeast,(1 package)
1cupcream cheese,whipped
½cupalmonds,chopped
3tbspmilk
2tbspvegetable oil
2tbsphoney
1tbspsalt
1½cupsall purpose flour
1½cupswhole wheat flour
Preparation
Mix the warm water, brown sugar, and yeast in a large mixing bowl, then stir well.
Let stand for about 5 minutes until the yeast softens and begins to form a creamy foam. Grease a separate large bowl and set it aside.
Stir the whipped cream cheese, almonds, milk, vegetable oil, honey, and salt into the yeast mixture. Transfer to a blender; then blend until creamy and smooth.
Slowly stir the all-purpose flour and cream cheese mixture together in a large bowl, then add the whole-wheat flour. Stir to make a smooth dough.
Turn the dough onto a floured surface, then knead for about 8 minutes until smooth and springy. Place the dough in the greased bowl, turning once to grease the top of the dough.
Cover the bowl with a towel and let sit for about 45 minutes until double in size.
Preheat the oven to 350 degrees F. Grease a 5×9-inch bread pan.
Punch the dough down and knead again on a floured surface; form into a loaf. Place the dough in the greased bread pan.
Let rise in a warm place for 45 minutes until double in size.
Bake in the oven for 50 to 60 minutes until bread is done in the middle and the top is browned. Cover the bread with aluminum foil if it gets too dark during the cooking process.
Serve and enjoy.
