Cream Cheese Bread

And the last bake for today is this Cream Cheese Bread. The original recipe I got from Pure Enjoyment are made using VM / bread machine. Since I have none of both, so I change the methods a bit to suit my own canggih machine i.e. my hand hehehe... I have also made some changes to the salt & yeast as it is very difficult to weight 3gm.... + I added in extra cream cheese to suite my taste...

This is what I started off with (after mixing all the ingredient)


This is what I get after kneading for 1hr... aduh.. my hand like want to patah liao...now type oso lenguh


Since its a rainy day I leave it to proof in the microwave + a bowl of hot water (it work perfectly well)


Flatten and roll in to swiss roll & proof till double in size (in the microwave as well :p)


Ah... Ding ding... fresh from oven... & the texture really soft & nice... smelly so cheesy :D


Here's the recipe (hand knead version) :

Ingredients:
160gm Water
260gm Bread flour / High protien flour
70gm Cream cheese (softened)
10gm Milk powder
15gm Castor sugar
1/4 tsp Salt
20gm Butter
3/4 tsp Dry yeast

Methods:

1. Mix yeast, sugar, and half of the water and set aside to ferment. Then add in salt.
2. Mix the flour and milk powder evenly. Make a well and pour in the yeast and the remaining of all the water and make into a lump.
3. Add in cream cheese and knead until all the cream cheese well blended and form into a dough.
4. Add in butter and knead again until a smooth dough is form. Continue to knead till the dough is properly form (when the dough no longer stick to your hand).
5. Put the dough on a lightly greased bowl and cover with cling wrap / wet towel and set aside to proof till double the size.
6. Punch down the bread to realease the air.
   
7. Roll out the dough into a large rectangle. Roll up the dough Swiss roll style and place in the lightly greased loaf pan to proof until double its size.
8. Bake in preheated oven at 170C for 30min.
9. Remove bread from pan and place on a wire rack to cool completely.