Saturday, May 10, 2014

Cream Cheese Bread

Cream cheese bread....awww this is an awesome bread.  Soft and has a very nice fragrant to it.   I am going to bake it again coz I love this bread…it has a slight cheese fragrance and the texture is soft . I ate it this morning for breakfast and it is still soft. It is a to-keep recipe. A big Thank You to KWF for sharing this beautiful Cream Cheese Bread. I used my kenwood mixer unlike KWF , she used her VM to make this bread. Mine turned out a bit compact but the texture is still soft.  I want to make this again and again LOL! I am addicted to bread making again !

The slightly burnt top..have to adjust the oven temp
the next time I baked it
My oven can act on me at times...* roll my eyes *
waiting to get a new one *wink

Testing my skill....showing the side view of the bread :)
Nice view...

Cream Cheese Bread - adapted from Pure Enjoyment

Ingredients (1 loaf)
160g water
250g bread flour 
50g cream cheese, softened 
10g powder milk 
15g castor sugar 
3g salt 
20g butter 
3g dry yeast 

Method: Using a VM

1. Place all dry ingredients into the VM and mix for 10sec using variable speed 5.
2. Add in all wet ingredients and mix for 3-5 secs to form a dough.
3. Switch to high speed. Knead dough by quickly turning the machine ON and OFF a few times. Stop the machine and use a wet spatula to scrape the dough from sides of container, pulling the dough toward the center of the mixture. Remove spatula and repeat the kneading process until the dough form a ball on top of the blades. Knead the dough for another 5 more minutes. 
4. Invert the container over a slightly greased large bowl to remove the dough. Shape the dough into a ball. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double its size (about 1 hour). 
5. When proofing is completed, punch down the bread dough to release the air.
6. Roll out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf pan. Starting with the shorter end, roll up the dough swiss roll style and place it into the loaf pan to proof until double its size again (about 30-45 minutes).
7. Bake in preheated oven at 170C for 30 minutes.
8. Remove bread from loaf pan to cool completely.

This bread can be done using hand kneading. It takes about 30-40 minutes to get a smooth and elastic dough. 


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