Hmmm... I don't know if it's because I didn't proof the dough enough, the bread turned out rather flatten. But it was soft to eat anyway!
The original recipe was from myrecipe.org, but it was meant for breadmaker machine. So kwf from Kitchen Capers re-wrote the recipe for bakers without breadmaker.
Cream Cheese Bread
Ingredients
160g water
250g bread flour
50g cream cheese
10g powder milk
15g sugar
3g salt
20g butter
3g dry yeast (original recipe calls for 2.5g)
Ingredients
160g water
250g bread flour
50g cream cheese
10g powder milk
15g sugar
3g salt
20g butter
3g dry yeast (original recipe calls for 2.5g)
- Mix all dry ingredients in a large bowl until well blended.
- Add in the wet ingredients to form a dough.
- Knead dough until dough is elastic and smooth.
- Place it in a large greased bowl. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double in size (about 1 hr).
- When proofing is completed, punch down the bread dough to release the air.
- 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).
- Bake in preheated oven at 170C for 30 minutes.
- Remove bread from loaf pan to cool completely.
