I have been making breads over the last few weekends. This afternoon, I made cheese butter loaf. It is so tasty and soft that I can't wait to write this post to capture the recipe.
Cheese Butter Loaf
Inspired by Table for 2....or more
Dry Ingredients:
- 320g bread flour
- 1 tsp instant yeast
- 1/2 tsp salt
Wet Ingredients:
- 1 egg (lightly beaten)
- 33g honey
- 165g low fat milk
- 65g low fat cream cheese (soften)
- 16g unsalted butter (soften)
- 3 tbsp of grated Parmesan cheese
Topping Ingredients:
- 15g soften unsalted butter
- 15g soften cream cheese
- 1 tbsp caster sugar
- 1 tbsp grated Parmesan cheese
Steps:
- Mix together the wet ingredients of egg, honey, milk and cream cheese and set aside.
- Mix together the dry ingredients in a mixing bowl.
- Add wet ingredients into the flour mixture.
- Knead by hand for 10 minutes. Add in butter and continue kneading until the dough become nonsticky and elastic. Sprinkle some flour if needed during the kneading process.
- Leave the dough in a oiled bowl, cover with fling wrap and let it rise until double in size.
- Once doubled, punch the dough down and move it to a work surface.
- Divide it into 6 balls.
- Stretch each ball into a long rectangular flattened piece, sprinkle some Parmesan cheese over the top. Roll it up from the short side. Place roll into a greased loaf pan, seamed side down. Repeat the same for the other 5 balls.
- Cover the loaf pan with fling wrap, let the rolls proof for the second time until double in size, around 30-40 minutes.
- To make the topping, mix everything together and set aside.
- Preheat oven to 175 degree C. Using a knife, make a long slit in the middle the loaf lengthwise.
- Spoon the topping over to cover the slit.
- Bake at 175 degree C for 10 minutes. Lower the temperature to 160 degree C and continue to bake for another 20 minutes.
- Brush with melted butter when it out from the oven.
We absolutely enjoyed the soft and yummy bread!
This is for yeast spotting.
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