6 c. unsifted all purpose flour
2 tbsp. white sugar
1 tsp. salt
1 env. fast rising dry yeast
1 c. water
2 tsp. butter
4 oz. cream cheese, at room temperature

Sift together 3 1/2 cups flour, sugar, salt and yeast. Heat water, milk and butter to 130 degrees. Add to flour mixture. Add cream cheese. Beat at low speed until blended; then beat at medium speed 3 minutes. Mix in 1 1/2 cups more flor, 1/2 cup at a time, scraping down sides with spatula. Turn dough out onto floured surface. Knead for 5 minutes. Adding up to 1 cup flour.

Shape dough into a ball; place in large oiled bowl, turning to bring oiled side up. Cover and let rise in warm place, until doubled in bulk, about 30 minutes. Punch dough down. Divide dough in half. Shape into loaf. Place in greased pan. Cover and let rise about 30 minutes. Bake at 325 degrees for 30 minutes.