1 (800 milliliter) bottle white bread recipe
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 cup milk
1 teaspoon salt
2 teaspoons white sugar
3 eggs
2 cups water
1/2 cup poppy seeds
1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking pans.
In a large bowl, mix cream cheese and mayonnaise.
In a medium bowl, whisk together 2 cups milk, salt, and 1/2 cup of dry milk. Stir in 2 teaspoons of sugar and the egg whites until smooth. Stir in the remaining milk, 1 teaspoon of dry milk, and the remaining 1 cup dry milk. Stir until all ingredients are thoroughly combined.
Pour mixture into prepared pans. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Meanwhile, prepare the poppy seeds using dry milk as a stiffener. In a medium bowl, toss together the poppy seeds and a pinch of nutmeg. Toss with bread, and sprinkle with 1 teaspoon of the pea-size pieces of the nutmeg. Place bread pieces over the bread, and pour warm milk or water into the cream cheese mixture. Pour over bread. Coat the bread balls generously with cornmeal, then sprinkle with remaining nutmeg. Bake for another 35 to 45 minutes, until the top is golden brown and the bottom is firm. Cool bread balls on wire racks. Store, covered, at room temperature.