Cranberry Cheese Bread
1.
Mix the flour, dry yeast, sugar, and salt on the workbench to form a flour pit, pour the beaten eggs, milk in the center of the pit, and slowly knead it into a dough (you can also knead it directly in the bowl); Knead the dough vigorously until the dough slowly forms. The dough may be very sticky at first, but when the dough becomes elastic, it gradually becomes less sticky
2.
After kneading the dough, add the whole piece of cream cheese, and continue to knead vigorously to make the cream cheese knead into the dough (the cheese needs a little work to knead into the dough completely); continue to use your whole body strength to knead the dough! Knead until the dough is gently stretched, the dough can form a film expansion stage
3.
Add dried cranberries to the dough, continue to knead for about 1 minute, knead the dried cranberries into the dough. Put the kneaded dough into a bowl, cover it with a layer of plastic wrap or a damp cloth, and carry out the first fermentation; until the dough becomes 2-2.5 times its original size, dip your fingers into the dough with flour, and the holes will not appear after pulling out. It will be fermented without shrinking (fermentation time varies according to the room temperature, the higher the temperature, the faster the fermentation, about 50 minutes at 25 ℃ room temperature); the fermented dough presses out the air and divides the dough into 6 Make equal portions, knead round, cover with plastic wrap or damp cloth and proof at room temperature for 10 minutes
4.
After proofing, round again, put it on the baking tray, and carry out the final fermentation. Generally speaking, the final fermentation requires a temperature of 38 degrees and a humidity of 85% (how to achieve the temperature and humidity of bread fermentation? Click here), about 40 minutes. After fermenting to twice the size, brush a layer of whole egg liquid on the surface of the dough, put it in a preheated oven at 180°C, and bake for about 13 minutes, until the surface of the bread turns golden brown and ready to be out.
Tips:
1. According to the different water absorption of flour, please adjust the amount of milk as appropriate to knead it into a soft dough. Ordinary commercial whole milk can be used for milk;
2. Cream cheese is a soft cheese and the most commonly used raw material for making cheese cakes. Because of its soft texture, it can be kneaded directly into the dough and blends perfectly with the dough. Cream cheese itself contains a certain amount of milk fat, so there is no need to add butter in the ingredients of this bread;
3. Dried cranberries can be replaced with raisins or other dried fruits to make bread with different flavors.
