Friday, March 07, 2008

Cream Cheese Bread



I first saw this cream cheese bread at Peony's blog. And according to her, this bread is really soft and fluffy just like the Hokkaido Milk Loaf. And since I have all the ingredients at home, I told her I'm going to give this a try soon. Why mine turned out looking like that? Oh well, I decided to experiment with the ExpressBake function on my bread machine. It means the bread will be ready in 58 minutes as compared to the usual 3-3.5 hours.



Original recipe is taken from here. I replaced the bread flour with whole wheat flour. I got to say this bread is really soft but mine turned out not as fluffy, perhaps because I used the ExpressBake function? That taught me, one can't really rush the process of bread making. As with ExpressBake, it really didn't provide enough time to prove the bread, and thus my bread looking like the above. Nevertheless, I am going to make more bread using this recipe, but with the normal bread and dough functions. Just to see the difference (in texture and look). :o)

17 comments:

singairishgirl said...

Wow, but it looks good and healthy hehe. I love the crack on the top, like when you buy from the bakery. :)

Jo said...

You are right Ching, there is really no rushing as far as bread making is concerned. I normally let my machine starts making bread at around 10pm then depending on the alarm clock to get up at 1am to remove the bread from the machine and let cool, hehe....

Andaliman said...

It's looked like pumpernickel bread

Alim Mahdi (Bali) said...

Hai, it's my favorite... Cream Cheese Bread. Just Vising. A nice blog. I like your blog..

Peony said...

you added wholewheat and you shorten the time, no wonder bread turn out like that, hahahaha

wholewheat bread needs longer proofing time, so are added ingredients like egg and creamcheese.

Little Corner of Mine said...

Thanks D. I thought it looks more like homemade bread instead of commercial bread.

Wow Jo, purposely wake up at 1am to remove the bread ah...that's something!

No idea what is pumpernickel bread, Andaliman. :P

Thanks for visiting, Alim Mahdi. :)

Peony,
I see... thanks for you tips. I just did my experiment number 2, will post soon. I think I did a mistake some where too because the bread hasn't looked better. :P

vien said...

I also made the same bread using exact measurements from recipe site.Mine was soft as the Hokkaido Milk Loaf (from Angie's site).

However I will stick to the version from Florence (Do What I like)as the bread was whiter due to ? no egg yolk used.
The loaf was also softer and maintain texture after 24 hrs.

Ling's Passion said...

This is the first time I come across cream cheese in bread. Certainly looks good though not as fluffy as normal bread.

Retno Prihadana said...

I think whole wheat flour more dense in texture. Btw, I don´t have a lot experience with bread, yours look Okey.

Little Corner of Mine said...

Hi vien, this bread is still soft on the 3rd day but I think it's not as fluffy because I used whole wheat flour?

Thanks Ling. This bread is really soft too. I think I need to try the white bread version for comparison.

Thanks Retno for reminding me that whole wheat flour might be denser in texture. :)

Mochachocolata Rita said...

oh gosh...so inviting...i love soft bread...the bread which i normally get from the local bakery here...whole wheat yet super soft...:)

JesieBlogJourney said...

Looks great. Can I have a slice? I'm more of a stir fry person rather than a baker.

tigerfish said...

Yours look dense.
When you make more bread, can you give me some? :P

Little Corner of Mine said...

I love soft bread too Rita. And got to be whole wheat or whole grain as it's better than white.

Sure you can Jesie, help yourself! ;) I'm a stir-fry person myself too!

Hahaha Tigerfish, feast all you can on the screen okay? :D Yes, it's denser in texture yet surprisingly soft. When I first saw the texture of the bread, I thought it would be hard. :P

cocoa said...

Great mind think alike huh?? i made this cream cheese bread this weekend too... in stead of using the high gluten flour that i have been using for all my bread, i used the regular bread flour. the outcome was quite good, very soft and 2 days after with bread improver. going to post it on my blog tomorrow since i don't have the picture with me.. I am too afraid to try the rapid version from my bread machine.. but i think i am going to the timer function to see if i can use to bake like 3AM and have a fresh loaf ready by 7am for breakfast :)

Sweet Jasmine said...

wah...cream cheese in bread...have to try this out....but i do not have a breadmaker machine...guess kneading by hand will be okay too...cream cheese here r very expensive...how about over there..?

Little Corner of Mine said...

Hi Cocoa,
I need to try again with the dough and proof method, got something in mind that I wanted to experiment. Will hop over to take a look at your bread next. :)

Hi Sweet Jasmine,
Yes, you can knead by hands too. The cream cheese here is not expensive because it always goes on sales at different stores here and also we can buy the store brand which is cheaper. About $1 each when it's on sales.