Beehive Bread

Western friends, the next time you’re on the lllooonnnnggg stretch of I-15 between Las Vegas and California, treat yourself to rest stop at the Primm outlet mall where you will find a Williams Sonoma gourmet kitchen store – you’ll be glad you did. The beehive bread pan used in this recipe is made by Nordic Ware and sold by William Sonoma (they ship). My BFF Mary and I treat each other to beehive ware – thanks Mar!

This is a breakfast favorite at our home, I hope you’ll enjoy it too.

Beehive Bread 

Preheat oven to 350°. Spray a William Sonoma beehive baking pan with pan release spray that contains flour, or use a 9” x 5” loaf pan, sprayed and lined with parchment.

Stir together

1 C bread flour
3/4 C whole wheat flour
1 tsp baking powder
3/4 tsp salt
1/2  tsp nutmeg

            Set aside the flour mixture. Cream together

1/2 C butter, softened
1 C granulated sugar


6 oz. Neufchatel cheese, softened (low-fat cream cheese)
1 tsp vanilla extract
zest of 1 lemon
            Beat in one at a time
4 eggs

Gently fold in flour mixture, blend well. Pour into prepared pan. Bake at 350° for 37 – 40 minutes in the beehive pan (or at 325 degrees for 85-95 minutes in the loaf pan).  Remove from pan and cool on a wire rack. Serve warm with butter.

If the bread is too pale you can place it on a cookie sheet and pop it back in the oven for a few minutes.