Western friends, the next time you’re on the lllooonnnnggg stretch of I-15 between Las Vegas and California, treat yourself to rest stop at the Primm outlet mall where you will find a Williams Sonoma gourmet kitchen store – you’ll be glad you did. The beehive bread pan used in this recipe is made by Nordic Ware and sold by William Sonoma (they ship). My BFF Mary and I treat each other to beehive ware – thanks Mar!
This is a breakfast favorite at our home, I hope you’ll enjoy it too.
1 C bread flour
3/4 C whole wheat flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp nutmeg
1/2 C butter, softened
1 C granulated sugar
6 oz. Neufchatel cheese, softened (low-fat cream cheese)
1 tsp vanilla extract
zest of 1 lemon
Beat in one at a time
Gently fold in flour mixture, blend well. Pour into prepared pan. Bake at 350° for 37 – 40 minutes in the beehive pan (or at 325 degrees for 85-95 minutes in the loaf pan). Remove from pan and cool on a wire rack. Serve warm with butter.
If the bread is too pale you can place it on a cookie sheet and pop it back in the oven for a few minutes.