Cranberries Cream Cheese Bread

I was on medical leave yesterday. Supposed to be resting at home but could not resist the chance to spend my few hours of fee time in the kitchen. So I started making bread after taking my medication.

While waiting for the dough to complete it first proofing, the after effect of the medication started to kick in, making me so drowsy and sleepy. I pulled myself to proceed with the punching and shaping and the final egg wash of the dough before popping them into the oven. I also patiently waited for 20 minutes to go by before removing them from the oven. I realised my bread rolls are so much skinnier than those I saw in Sonia’s post. But they do taste as soft and yummy as how Sonia has described. So I attributed the skinny roll to my not up to standard kneading skill. After the first bite, I leave them to cool down and went to bed (finally) in the late afternoon. It was only in the late night when I read back Sonia’s recipe again then I realised that I had missed out an important step, that is the 2nd proofing to double the size before the egg wash stage. Alamak! But considering that I baked these bread rolls under the influence of medication, I shall forgive myself. But I will attempt this again over the weekend as my girls like them so much.

Cranberries Cream Cheese Bread

 (Adapted from nasilemaklover)

Ingredients:

• 50g cream cheese (I used low fat version)
• 40g dried cranberries
• 280g bread flour flour
• 40g caster Sugar
• 2.5g salt ( I added ¼ tsp)
• 120g milk (I used low fat milk)
• 40g egg (slightly less than 1 medium egg, keep the remaining for egg wash)
• 1tsp instant yeast
• 28g unsalted butter, soften at room temperature
• Egg wash (with the balance egg + 1tsp milk)

Method:

1. Beat cream cheese with a spoon or folk till creamy.
2. Mix all ingredients (except butter & cranberries) together.
3. Start kneading the dough on a floured surface.
4. Add butter and continue knead till dough becomes smooth, glossy and elastic.
5. Add in cranberries and gently incorporate into dough.
6. Place dough in a oiled bowl and cover with cling wrap. Let it proof till double size (about an hour).
7. Remove dough from the bowl, gently punch down the dough to remove air bubbles. Divide the dough into 6 equal portions ( about 90g each).
8. Roll each into small round dough ball, let them rest for 15mins.
9. Using a rolling pin, roll each small ball into flat oval shape, then roll it up like swiss roll by hand, press firm on the closing. Repeat for the other 5 balls.
10. Line them in a non-stick baking pan (9”x9”), with the closing side faced down. Let them rise until double in size.
11. Apply egg wash and bake at pre-heated oven at 180 degree C for 20mins until the top is golden brown.
12. Remove from pan and cool bread on a wire rack. Store in air-tight container.

I am submitting this for Yeastspotting.