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Cream Cheese Bread
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singapore gal
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PostPosted: Wed Mar 19, 2008 9:00 am    Post subject: Reply with quote

ok, will try to find time tomorrow to do it. Very Happy
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splim74
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PostPosted: Wed Mar 19, 2008 1:42 pm    Post subject: Reply with quote

Hi kwf,

I have tried making this bread twice. Once full cycle on the bread machine, another time I just use the bread machine to knead the dough and first proof and then shape it in a loaf pan, 2nd proof and bake.

Both times, the bread turn out really soft and yummy but there are big holes within the bread.

I really like to achieve the texture of the bread shown in your pic. Any idea what may have gone wrong with mine?

Thanks for sharing the recipe. Though my bread looks ugly and is nothing like your pic, they are gone in 2 days.
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Reirei
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Joined: 27 Jul 2007
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PostPosted: Wed Mar 19, 2008 1:48 pm    Post subject: Reply with quote

splim74 wrote:
Both times, the bread turn out really soft and yummy but there are big holes within the bread.


Hi, having air pocket in bread means air in dough after 1st proofing is not release properly. How about trying this, when you shape the dough, use the rolling pin to roll out, roll up like a swiss roll, 2nd proof then bake. It works for me. HTH. Very Happy
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singapore gal
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PostPosted: Thu Mar 20, 2008 9:00 am    Post subject: Reply with quote



Hi KWF,

I did it!! My family loves it! My hubby says now we don't need to buy bread from supermarket anymore! Smile love

One question - how to get my bread to be as tall as yours? Is it my second proofing is not enough? I proofed for 40mins.

Once again thanks for sharing your recipe and tips.

- SG
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kwf
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PostPosted: Thu Mar 20, 2008 9:10 am    Post subject: Reply with quote

Congrats on your success, singapore gal! If you want a taller bread, increase the recipe amount or try proofing it another 10 more mins.
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splim74
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PostPosted: Thu Mar 20, 2008 10:02 am    Post subject: Reply with quote

Thanks for the tip, Reirei.

I did roll out the dough with a rolling pin and then roll up the dough swiss roll style to be baked in a loaf pan the 2nd time round. I notice that the dough is very sticky and I have to oil my hands to handle the dough and it sticks to the table though I have already put flour there. I could not roll the dough properly and the dough was so soft that I need another pairs of hands to help me lift the dough into the loat pan!

I actually knead the dough an extra 10 mins b4 first proofing. I read in other post that sticky dough could be due to underkneading. So perhaps I should have knead longer?
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Reena
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PostPosted: Sat Mar 22, 2008 4:27 pm    Post subject: Reply with quote

So much rave about this! I must try after my confinement! Thanks for sharing!
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nora
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PostPosted: Mon Apr 07, 2008 8:05 am    Post subject: Reply with quote

kwf

After so much procrastination from my part (lazy lah), I finally made this bread. So soft & yummy, we finished it off right after it's out from the oven.



Thanks for a lovely recipe. yummy
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kwf
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PostPosted: Mon Apr 07, 2008 8:42 am    Post subject: Reply with quote

Glad you like it nora. Smile Nothing beats warm freshly baked bread. yummy
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yuribake
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PostPosted: Tue Apr 08, 2008 9:41 am    Post subject: Reply with quote

splim74 wrote:
I actually knead the dough an extra 10 mins b4 first proofing. I read in other post that sticky dough could be due to underkneading. So perhaps I should have knead longer?


Hi wf and other experts, I have the same experience with sticky though as well. Is it normal? I used the breadmaker dough function to prepare dough up to first proof.
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kwf
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PostPosted: Tue Apr 08, 2008 9:47 am    Post subject: Reply with quote

yuri, I think machine and hand kneaded doughs do differ in some ways. If you are not sure, maybe use machine to knead the dough for a while (a few minutes) then change to hand kneading. That's what I do at times coz I'm always afraid I'll overknead the dough with machine.
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aishiteru
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PostPosted: Tue Apr 08, 2008 10:35 am    Post subject: Reply with quote

how come my bread sink in the middle?
the dough very sticky and soft kinda difficult to handle..
can i add more flour on it?
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kwf
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PostPosted: Tue Apr 08, 2008 2:37 pm    Post subject: Reply with quote

aishiteru, you use breadmaker to knead the dough or by hand?
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aishiteru
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PostPosted: Tue Apr 08, 2008 3:10 pm    Post subject: Reply with quote

kwf,
i used bread maker to knead.
After the kneading process i proof it in BM. Then
i took it out to punch down and then to flatten in order
to roll it. However the dough too sticky I cant really
rolly using rolling pin. So I just used hand to flatten it
and roll it.
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MH
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PostPosted: Sat May 17, 2008 2:08 pm    Post subject: Reply with quote

Hi KWF,

I made this bread with double the amount of the recipe in the breadmaker and the bread turned out too big and stuck to the lid of the machine. My children just help themselves to the heart of the loaf as the end came off with the lid! I guess I was too greedy to try to make a bigger loaf. The taste was very good despite a broken loaf and it was fluffy. I may try again and follow the recipe strictly! Thanks for the recipe.
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kwf
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PostPosted: Mon May 19, 2008 2:45 pm    Post subject: Reply with quote

MH wrote:
Hi KWF,

I made this bread with double the amount of the recipe in the breadmaker and the bread turned out too big and stuck to the lid of the machine. My children just help themselves to the heart of the loaf as the end came off with the lid! I guess I was too greedy to try to make a bigger loaf. The taste was very good despite a broken loaf and it was fluffy. I may try again and follow the recipe strictly! Thanks for the recipe.


MH, try adjusting the recipe to 300 or 350g bread flour. You should get a bigger loaf.
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octopusmum
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PostPosted: Wed May 21, 2008 9:57 am    Post subject: Reply with quote

HI MH
juz to share, i made this bread last wkend, was my 2nd time. the first time round, the bread was small so this time round, i increased to 375g of bread flour and the loaf size was just nice for my family of 5.

regards
octopusmum
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pepperhead212
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PostPosted: Wed May 21, 2008 12:15 pm    Post subject: Reply with quote

Glad to see there are so many other bakers here who like to bake bread! There really is nothing like homemade bread.
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coolcookie
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PostPosted: Thu May 22, 2008 3:10 pm    Post subject: Reply with quote

Hi, I like to find out if I am planning to add cranberries or nuts to the bread, when do I add it - before/after the 1st proof, or before/after the 2nd proof?

I want to share on the cream cheese part, I bought my organic cream cheese from Sunmoon (there's an outlet at Raffles Place, Tanjong Pagar & Central). It cost $7.50-7.90. Much cheaper than Cold Storage @$9.50. I find it nicer than Philadelphia cheese.

I have some left over after using it to make the frosting for my cupcakes so I am going to use it for this recipe!
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MH
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PostPosted: Fri May 23, 2008 8:50 am    Post subject: Reply with quote

Hi kwf and octopusmum'
Thanks for your tips. There's something I'm not sure, to use 350/375 g of flour, do i need to adjust the other ingredients accordingly?
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octopusmum
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PostPosted: Fri May 23, 2008 9:54 am    Post subject: Reply with quote

HI MH

Yes, you will need to adjust the other ingredients accordingly. Sometimes, i feel like i am doing Maths when i use the proportion method to adjust the qty...ha..ha.. This one is pretty easy...the tougher ones are those which require conversion from cup to gram (vice versa) and at the same time, need to increase / reduce the qtys...

regards
octopusmum
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MH
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PostPosted: Sat May 31, 2008 10:54 am    Post subject: Reply with quote

Hi octopusmum,

Thanks for the info, I'll give it another go with 375g. We're a family of five too.
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MH
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PostPosted: Sat May 31, 2008 10:55 am    Post subject: Reply with quote

Hi octopusmum,

Thanks for the info, I'll give it another go with 375g. We're a family of five too.
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Reena
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PostPosted: Sat May 31, 2008 12:18 pm    Post subject: Reply with quote

I finally baked this! Very nice! I used to like the Hokkaido Milk Bread but now, this is my personal favourite grin
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AL
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PostPosted: Thu Sep 11, 2008 6:07 pm    Post subject: Re: Cream Cheese Bread Reply with quote

Hi kwf, your bread looks yummie. yummy If dont have milk powder, can I subsitute it with 20g. fresh milk. Thanks Very Happy Amy

kwf wrote:
I started searching for a bread recipe with cream cheese as I've a few boxes of cream cheese in my fridge. I was glad I found this coz it's really very good! Super soft! Personally I like it more than the Hokkaido Milk Loaf (which used to be my favourite).



The original recipe is for a breadmaker. I don't have one, so I use my VM to knead the dough and do it like a normal bread.

Cream Cheese Bread

Ingredients
160g water
250g bread flour
50g cream cheese
10g powder milk
15g sugar
3g salt
20g butter
3g dry yeast (original recipe calls for 2.5g)

For Breadmaker
1. Put the ingredients in the bread machine on regular or fast loaf cycle.
2. Slice and enjoy.

For non Breadmaker
1. Mix all dry ingredients in a large bowl until well blended.
2. Add in the wet ingredients to form a dough.
3. Knead dough until dough is elastic and smooth.
4. Place it in a large greased bowl. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double in size (about 1 hr).
5. When proofing is completed, punch down the bread dough to release the air.
6. Roll out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf pan. Starting with the shorter end, roll up the dough swiss roll style and place it into the loaf pan to proof until double its size again (about 30-45 minutes).
7. Bake in preheated oven at 170C for 30 minutes.
8. Remove bread from loaf pan to cool completely.


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