Cream Cheese Bread
Back in my collage years of tons of jugs of ice cream, bags of candy and tons of junk food I was not making healthy choices for sure. One of those choices was to purchase the giant French bread loaves from Walmart and eat it entirely for dinner (talk about stomach ache), I don’t suggest it. Not only was I packing my body full of carbs but this bread had some damaging and inflammatory ingredients I will list them just in case you are interested. (Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Ferrous sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Water Yeast. Contains 2% or Less of Salt, Sugar, Soybean Oil, Datem, Calcium Sulfate, Ascorbic Acid, Ammonium Sulfate, Enzymes, Vital Wheat Gluten.)
Eating a giant loaf of bread for dinner is not a great way to get the brain to think through the brain fog. Getting through college exams and graduating was really only through the grace and mercy of God.
One way we would prepare the French bread if we were not eating it plain, was a cream cheese schmear flavored with a preservative and sugar filled seasoning to spread over the top. It was a tasty inflammatory dinner, but we were using some poor quality ingredients!
WHAT I USE FOR THIS RECIPE:
We still make the cream cheese bread by now we use better ingredients.
CREAM CHEESE:
This is my favorite organic probiotic cream cheese from the company Nancy’s, you can buy it HERE.
BUTTER:
I love this butter from Azure or I have made a swaps poster on butter HERE. If you are dairy free I have made a swaps poster that you can see HERE. We use this or this grass-fed organic butter.
GLUTEN FREE BREAD:
We switched out the enriched processed bread to this gluten free bread, or sometimes we use organic twice fermented sourdough made by one of my awesome friends who make it.
GARLIC SEASONING:
We also use this organic garlic seasoning.
BAKING PAPER:
We never use aluminum for baking in our home, this is because aluminum is a neurotoxin and it directly linked to many illnesses including Alzheimer and Parkinson’s disease. This is my favorite parchment paper to bake these on, I also like THIS or you can also get parchment paper from Azure HERE or add it to your next iherb order by clicking HERE.
BAKING SHEET:
Moving away from the toxic non-stick and aluminum baking sheets is a great way to lesson the chemical load in your baking. You can get a stainless steel baking sheet from Azure standard HERE. You can find stainless steel baking sheets HERE and HERE.
We still make our tasty cream cheese bread, but now we use ingredients that are less damaging to the gut and overall body. Let me know if you make it!
Cream Cheese Bread
Ingredients
- 1 loaf clean ingredient GF bread or well fermented sourdough
- 1-2 containers Nancy's organic probiotic cream cheese (softened)
- a few TBSP of grass fed butter (softened)
- Organic Garlic and herb seasoning
Instructions
- Prepare a baking sheet by covering with parchment paper, butter or a silpat mat.
- In a medium sized bowl add cream cheese and mix in seasoning until desired taste. Set aside.
- Lay the bread slices equally spaced on the prepared baking sheet.
- Add a thin layer of softened butter to both sides of each slice of bread.
- Set your oven to a low broil and let heat for five to ten minutes.
- Place bread into oven for about 1-2 minutes, just until lightly showing signs of toasting. Remove baking sheet from oven.
- Flip each toast and now spread the herbed cream cheese over each slice of toast.
- Place bread back in the oven, and be watching every 20 seconds to make sure the bread doesn't burn. Remove from the oven as soon as the cream cheese starts to get little toasted spots on it.
- Let cool just until safe to touch then serve. Thank God for the grace and mercy he gives you daily! Enjoy!
