Cream cheese, on the other hand, is often traced back to the United States in the 1870s. William Lawrence, a dairy farmer in Chester, New York, unintentionally developed cream cheese while trying to replicate a French cheese called Neufchâtel.
The history of bread, arguably the backbone of the recipe, spans thousands of years and virtually every civilization. Though its exact origins are unknown, it’s a general consensus that bread as we know it began to take shape in ancient Egypt as early as 3000 BC.
Ingredients
Flour: 2 heaping cups
Sugar: 1 and 1/2 cups to sweeten the deal
Unsalted Butter: A whole cup which equates to 2 sticks. Room temperature, please!
Cream Cheese: 1 package 8 ounces, also at room temperature
Eggs: 4 of ’em and yes—you guessed it—room temperature
Caramel Topping: A scrumptious 1/2 cup
Vanilla Extract: 1 1/2 teaspoons for that aromatic undertone
Cinnamon: 1 1/2 teaspoons for a dash of warmth
Baking Soda: 1 1/2 teaspoons for rise and shine
Salt: 1/2 teaspoon to elevate the flavors
Instructions
Start Your Ovens!
Preheat your oven to a cozy 350º F (175º C). For the loaf pans—two 9×5-inch should do the trick—give ’em a light caress with butter or a quick spritz of non-stick spray. We want our bread to make a grand, stick-free entrance later on!
The Creamy Trifecta:
In a large mixing bowl, unite the unsalted butter, cream cheese, and sugar. Ah, the power of three! Whisk them together until well-blended. Slowly introduce each egg, and follow it up with the vanilla extract. Make sure each egg is fully incorporated before adding the next. Got it?
The Dry Battalion:
In a separate sanctuary, sift together your flour, baking soda, cinnamon, and salt. Yep, that’s the dry team. Now, gently marry the dry ingredients into your wet mixture. Stir only until they’ve settled in; we don’t want to overmix. Keep it chill!
First Layer, Caramel!:
Pour a quarter of your newfound batter into each of your prepared loaf pans. Drizzle 1/4 cup of the caramel topping right on top. Use a spoon or a knife to swirl it through the batter, but caution—avoid the edges like they’re hot lava.
The Final Stretch:
Delicately spoon the remaining batter over your caramel-swirled base layer in the pans. Spread it out nice and even.
Into the Inferno:
Pop those beauties into your preheated oven. Set your timer for 45 to 50 minutes. Keep an eye out! When a toothpick or skewer inserted into the center emerges clean, it’s go time.
Cool Your Jets:
Once you’ve safely extracted your loaves from their fiery abode, set them aside. Let them cool down to room temperature before you dare slice into them.
Feast Your Eyes, Then Your Mouth:
And there you have it. Your labor of love, ready for indulgence. Bon appétit!
