I have taken the recipe from Rei. I like Sponge and Dough method cos it is a no-nonsense recipe which give predictably soft bread. Always.
I have add in the method of kneading without using bread maker or electric mixer. Just my 2 good clean hand... I hope this will encourage more baker to try out bread making without a bread machine. If you run into any issues, pls feel free to contact me (by leaving a comment and I will try my best to help).
Cream Cheese Bread
adopted from http://allthatmatters2rei.blogspot.com/search/label/Bread
Ingredients (yield about 550g of dough)
180g Bread flour
1 ¼ tsp Instant Yeast
40g Bread Flour + 20g bread flour (see grunt below)
30g wholemeal flour (replaceable with bread flour if desired)
1 tbsp Milk Powder
50g Cream Cheese
¼ tsp salt
15g Corn Oil
Some flour to dust
Some butter to grease tin
- Mix all ingredients for Starter Dough in a mixing bowl. Use a wooden spoon to mix them until you get a rough dough. Let it sit for 10min.
- Turn the dough onto a lightly floured surface and knead for about 30seconds. Stop and let it rest for another 10min. (Grunt: I didn't manage to get to the knead at this point without adding another 20g pf bread flour. I am not sure if it is becos I have used some wholemeal which has a different liquid absorption rate than bread flour. So if you want to save the agony of scrumbbling to open up the flour & grab the weigher with 2 handful of sticky dough, just weigh and leave it aside in case you need it)
- Once again, turn the dough onto a lightly floured surface and knead for about 30seconds. By now, it will be soft smooth dough which is tacky but not sticky. Cover and let it rest for 90min.
- After 90 minutes, prepare the main dough: add all ingredients except salt and corn oil into a mixing bowl. Use a wooden spoon to mix it first. You will get a very wet shaggy dough.
- Tear starter dough into small pieces, about a finger long, and add into the mixing bowl (step 4) gradually, mixing well after each addition to incorporate the dough fully.
- Add in salt and corn oil slowly and well thoroughly. Let it rest for 10min.
- After 10min, I still get a wet shaggy dough, which mean I am not able to knead by hand. So I added 20g more of flour. As flour has different water absorption ability, it is best to add 10g a time and check for sufficiency. It is ready when the dough pulls away from the bowl. It may look a little dry now but it is how it will be.
- Turn it out on a lightly floured surface and knead for 30sec. Add flour only if needed; too much flour will upset the liquid and affect the texture of bread. Rest for 10min.
- Knead again for 30sec, using flour sparingly. Leave it to proof until double in size. (30-60min). I refrigerate the dough at this time and bake it the next morning.
- The dough is fully proofed when you dip a cleaned, floured finger into the dough, and the dent recovers slowly. If it recovers immediately, proof for another 15min then check again.
- Deflate the dough gently and turn it onto a lightly floured surface. Divide it into 50-60g dough and let it rest for 10min before shaping. The rest time allows the gluten to relax and more elastic when you try to shape.
- Elongated the dough, place 2 slices of ham over it, and roll it up like swiss roll. Make a cut in the middle and turn both ends out. (the side view of the bread below may give you a better picture of how it is shaped). Place on a muffin pan or any baking pan for 30min.
- Bake at 170 deg.C for 30 minutes.
Sheen loves cheese. So usually I will bake the bread with a slice of cheese over it. As you know, the cheese melts and drip all over the bread & pan when it gets hot in there. The washing & scrubbing is ok, but the cheese ended up being very hard and burnt!
What I did this time round is to leave out the cheese when baking. Only when the bread is done, I placed a slice of cheese over it. I also tried to put the cheese-covered bread back in the oven for few minutes, using the remnant heat to melt it softer but the result is better when I simply leave it on the wire rack.
If you want to know how it looks with the cheese in the oven (even though for a short 2 min), see the small pic above; those 2 on the left.