Friday, September 25, 2009

Lemon cream cheese bread

Realised there’s still some cream cheese filling left in d fridge & decided to finish it up tonite for d yogurt bread. Also trying to finish up bal lemon zest & grated cheddar cheese, thus, all these r gg into d bread. At 1st, dough was quite wet so I added 1tbsp bread flour. Then, I realised dough didn’t rise well during d 1st proof in d ABM. 15mins into d 2nd proof phase, again, didn’t raise well. Was thinking of switching off d ABM & giving it more time to proof, but decided against it due to d fact that it’s alrdy 11pm now. So with fingers crossing, I went back to check again when it’s 10mins into baking phase & it has raise very nicely! Phew!
So now it’s tasting time. With so many weird additional, am really not sure how it will turn out. But end result is actually ok. Cant really taste d cream cheese but definitely smell very lemony & d cheddar cheese is a great add-on too.

  • 2 cups bread flour
  • 1 tbsp brown sugar
  • ½tsp salt
  • ½tsp yeast
  • 100g cream cheese filling
  • 60g fresh milk
  • 1 large egg
  • 30g butter
  • 1 lemon zest (optional)
  • ¼ cup grated cheddar cheese (optional)

Put all ingredients into ABM in order suggested by manufacturer. Select basic 500g loaf bread cycle & light crust setting.

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