There’s no better way to get fresh bread than by baking it yourself. This bread is great for everyday uses like sandwiches and toast. We add cream cheese to the dough for a touch of richness.

Yield: Makes 2 loaves.



  • ​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


  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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 for up to 1 month.
Nutritional analysis per slice:

86 calories, 1.3 g fat, 2.7 g protein, 15.5 g carbohydrate, 0.5 g fibre, 139 mg sodium

*Ingredient not included in nutritional analysis.