Rosemary Walnut Bread Recipe

In a large bowl, combine the cream cheese, 3 eggs, honey, and milk. Add the 2 packages of yeast and let the mixture stand for 5 minutes, until the yeast begins to foam.

Stir in 2 cups of the flour, then cover the bowl loosely with plastic wrap. Place it in a warm spot, around 85 degrees F (29 °C), and let it rest for 15 minutes.

Mix the dough in the bowl until it just comes together. Turn it out onto a lightly floured surface and knead for about 10 minutes, until it's smooth and elastic. The dough should feel springy to the touch.

Lightly rub the top of the dough with 1 tablespoon of olive oil, then transfer it to an oiled bowl. Cover the bowl with a damp cloth and let the dough rise in a warm spot for 1 hour, or until it has roughly doubled in size.

Once risen, return the dough to your floured surface. Divide it in half and shape each piece into a leaf-shaped loaf. Make three diagonal slashes, about an inch deep, across the top of each loaf.