- 2
Ingredients
- 5 cups bread flour, divided 2 tsp instant yeast
- 2 tsp salt
- 1 1/2 cups room temperature water
- 3 tbsp liquid honey
- 1 large egg
- 1/3 cup cream cheese, cut into 1 inch cubes and softened
- Canola oil (for oiling bowl)*
- 1 large egg yolk
- 1 tsp water
Preparation
Step 1
Combine 4 1/2 cups flour, yeast and salt in a stand mixer fitted with a flat beater.
Add 1 1/2 cups water, honey and egg. Using low speed, beat just until combined.
Change stand mixer attachment to a dough hook. Using low speed, gradually beat in cream cheese. If dough is too sticky, beat in remaining 1/2 cup flour, 1/4 cup at a time; continue beating until dough is smooth and elastic, about 8-10 minutes.
Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap. Let dough rise in a warm draft-free place until doubled in volume, about 1 hour.
On a lightly floured surface, divide dough in half. Roll one half of dough into an 8x10 inch rectangle. Starting with a short edge, roll up dough, jelly-roll fashion, forming a loaf. Pinch dough along edge to seal. Repeat procedure with remaining half of dough.
Place each loaf, seam side down, in a greased 9x5 inch loaf pan. Cover with greased plastic wrap. Let rise in a warm draft-free place until doubled in volume, about 30 minutes.
Meanwhile, preheat oven to 375°F. Whisk together egg yolk and 1 tsp water until blended.
Uncover loaves and brush tops with egg yolk mixture.
Bake until loaves are golden brown, about 30 - 35 minutes.
Cool loaves in pans on racks for 10 minutes.
Invert loaves onto racks and cool completely. May be frozen.