#Bread#No-Knead Bread#Hand Kneaded Bread#Bread Making#Cream Cheese#Cream Cheese Bread#Morning Bread
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hello! I'm "Baking Again Today". 😊
Today I made baked cream cheese bread with plenty of soft cream cheese filling!
I rolled it up with cream cheese, put it in a square mold and baked it, and it turned out really moist and soft. 👍👍
It's a work of art, with a bread texture that stretches like a chicken breast and is soft and fluffy like cotton candy. The fluffy and soft texture is still the same even the next day.
If you like cream cheese, this is a must! Try it!
Well, I hope you have fun baking today too. 😊
* Products used * (As part of Coupang Partners activities, a certain amount of commission is provided accordingly.)
- No. 5 Square Pan: (link.coupang.com/a/buhLPp)
- Cream cheese: ( link.coupang.com/a/buhM2w )
- Unsalted butter: ( link.coupang.com/a/borPlg )
- dry yeast: (link.coupang.com/a/borPpU)
- bread flour : (link.coupang.com/a/borPsU)
- Silicone workbench: ( link.coupang.com/a/borPKC )
🍞 Cream Cheese Bread 🍞
▶ Materials ◀ 1 25x25x4cm square pan
🔥 Preheat at 356℉(180℃) for 15 minutes and bake at 330℉(165℃) for 19-20 minutes.
✏ Bread dough
185g milk
55g eggs ( 1 large egg )
50g sugar
6g salt
6g dry yeast
350g bread flour
40g unsalted butter
✏ Cream cheese filling
280g cream cheese
50g sugar
✏ Egg wash
20g eggs
10g milk
◼ Storage method ◼
- Please store at room temperature. When stored at room temperature, eat within 2 days. If you want to eat longer, store in the freezer, thaw at room temperature, then warm in the microwave for 10-20 seconds to enjoy. If stored in the freezer, consume within 3 weeks.
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