1 (8 ounce) package cream cheese
2 3/4 cups milk
1/2 cup rolled oats
1/2 teaspoon vanilla extract
1/2 cup butter
1 tablespoon distilled white vinegar
1 teaspoon white sugar
1/2 cup sifted all-purpose flour
1 teaspoon baking powder
1 cup buttermilk
1 tablespoon linseed oil
1/2 cup nonfat milk
1/2 cup flax seeds
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) loaf pans.
In a large bowl, beat cream cheese and milk until smooth. Mix in oats, 1/2 teaspoon vanilla extract, butter, vinegar, sugar, flour, baking powder, butter, vinegar, flour and sugar. Mix in the sifted flour, baking powder and yeast. Stir in the milk and water until smooth. Cover and let rise in a warm place until doubled in volume, about 1 hour.
While the loaves of bread rise, preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 loaf pans. Place the loaves on a ungreased cookie sheet and brush generously with egg white.
Bake bread in preheated oven for 30 minutes, until golden brown. Cool loaf by covering with a damp cloth.
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