Cranberry Cheese Bread
Overview
The sweet and sour cranberries mixed with cheese are very delicious as a filling for bread. This recipe comes from "Teacher Meng's 100 Breads" with slight changes.
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Ingredients
Steps
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Put all the main ingredients into the bread bucket
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Start the dough mixing process, pause the machine when the dough initially forms, and knead it with your hands to check whether the dough is soft and hard
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When a dough kneading process ends, add softened butter and start the dough kneading program again
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Take a small piece of dough and slowly pull it apart until a large piece of film can be pulled out
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Round the dough again, put it into the bread pan, cover it with a piece of baking paper, and flick some water drops on it with your hands
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Cover with a wet towel that has been wrung out of the water, close the lid of the bread machine, and start the fermentation process. The time is set to 1 hour
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When the dough has fermented to 2-2.5 times in size, take the fermented dough out of the bread machine and press to release air
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Divide the deflated dough into 2 equal portions, roll into a round shape, cover with plastic wrap and rest for 15 minutes
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Now make the filling: add the cream cheese softened at room temperature to the powdered sugar and milk and stir well
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Then add corn starch, almond flour and dried cranberries, stir into a smooth cheese paste and set aside
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Roll the rested dough into a round shape, turn it over and put half of the milk curd filling
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Roll up into a long olive shape, place it face up on the baking sheet, cover with plastic wrap, and perform final fermentation
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Ferment until doubled in size. Brush the surface of the dough evenly with egg wash. Cut 5 incisions with scissors at a 45° angle. Continue to ferment for 5 minutes. Place in a preheated oven and bake at 190 degrees and 160 degrees for about 20 minutes
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Bake until the surface is golden brown and elastic when pressed with your hands.
