Cream Cheese Bread

Heat milk and butter together in a small saucepan over medium heat until the butter melts and the mixture reaches about 110°F (warm to the touch but not hot).

Combine bread flour, instant yeast, sugar, and salt in a large mixing bowl, stirring to distribute the yeast evenly.

Pour the warm milk mixture into the dry ingredients and stir until a shaggy dough begins to form.

Beat the egg in a small bowl, then add it to the dough and mix until fully incorporated.

Knead the dough on a lightly floured surface for 8–10 minutes until it becomes smooth and elastic, gradually incorporating the cream cheese chunks throughout the kneading process.

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

Preheat the oven to 375°F (190°C).

Gently punch down the risen dough to release excess gas, then divide it into 4 equal portions and shape each into a round ball.

Place the dough balls on a greased baking sheet, spacing them about 2 inches apart.

Cover the shaped dough with a damp cloth and let it rise again for 15–20 minutes until slightly puffy.

Bake for 30–35 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.

Remove the bread from the oven and transfer to a wire rack to cool before serving.