Whole Wheat Bread with Cream Cheese and Almonds

1. 1

   In a large mixing bowl, combine warm water, brown sugar, and yeast; stir well. Let sit until the yeast softens and develops a creamy foam, about 5 minutes. Grease a separate large bowl and set it aside.

2. 2

   Stir whipped cream cheese, almonds, milk, vegetable oil, honey, and salt into the yeast mixture. Pour into a blender and blend until creamy and smooth.

3. 3

   Gradually stir the all-purpose flour and the cream cheese mixture together in a large bowl; add the whole-wheat flour. Stir until a smooth dough forms.

4. 4

   Turn the dough out onto a floured surface; knead until smooth and springy, about 8 minutes. Place the dough in the greased bowl, turning once to coat the top. Cover the bowl with a towel and let it sit until doubled in size, about 45 minutes.

5. 5

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 5x9-inch bread pan.

6. 6

   Punch the dough down and knead again on a floured surface; shape into a loaf. Place the dough in the greased bread pan. Let rise in a warm place until doubled in size, 45 minutes.

7. 7

   Bake in the preheated oven until the center is done and the top is browned, 50 to 60 minutes. If it darkens too much, cover the bread with aluminum foil during baking.

• Calories 292.93 kcal — Moderate 15%
• Protein 7.86 g — Moderate 16%
• Carbohydrate 41.13 g 15%
• Total Fat 11.42 g — Moderate 15%
• Saturated Fat 3.49 g — Moderate 17%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 16.55 mg — Moderate 6%
• Sodium 120.08 mg — Moderate 5%
• Dietary Fiber 5.33 g — Moderate 19%
• Total Sugars 8.28 g --
• Added Sugars 1.0 g ⌄ Low Source 2%
• Calcium 36.5 mg ⌄ Low Source 3%
• Iron 1.82 mg — Moderate 10%
• Potassium 170.28 mg ⌄ Low Source 4%
• Vitamin A 78.81 mcg ⌄ Low Source 9%
• Vitamin C 0.0 mg ⌄ Low Source 0%
• Vitamin D 0.06 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Milk 🥛
• Wheat 🌾
• Gluten