It’s like a poppyseed bagel with freshly whipped strawberry cream cheese, but without the mess of the constantly escaping poppyseeds and strawberry schmear.

You’ll love it!

Vanilla Strawberry Cream Cheese Poppyseed Bread

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Vanilla Strawberry Cream Cheese Poppyseed Bread

1 pkg dry yeast (dissolved in 1 cup warm water)
1 cup strawberry cream cheese, warmed
1 cup powdered sugar
1/4 cup poppyseeds
3 Tbs. oil
1 tsp. vanilla extract
1 tsp. sea salt
1/4 tsp. baking soda
1 large egg
3 1/2 – 4 cups all purpose flour

Once the yeast has bloomed in the warm water, combine the yeast and water mixture with the cream cheese, sugar, poppyseeds, vanilla, oil, sea salt, baking soda, and egg. Mix well.
Fold in the flour and mix everything together very well.

Cover with a damp towel and let rest in a warm room for about 1-2 hours, letting the dough double in size.

Using floured hands, knead the dough to release any air bubbles and transfer to one large greased bread baking pan or two smaller ones.

Cover again with a damp cloth and let rise (double in size) for another hour or so.

Preheat the oven to 350 degrees.

Bake the loaf (loaves) for 30-40 minutes, until golden brown.

Let the loaves cool for 15-20 minutes before inverting, removing from the baking pans, and devouring with melted butter, strawberry jam, or even more cream cheese!