Cranberry Cream cheese Bread

 

I think that experience is very important for creating food and dessert recipes.

Lately, I read a book about bread-making methods, and it has this example that if you had never eaten French bread before and someone told you to make French bread, it would be hard for you to imagine the texture and flavor of this kind of bread, and it will be very hard for you to create a recipe (ingredients and method) that will produce the French bread. So my conclusion is for your imagination and your skill, eating is a great thing, haha.

And this recipe comes from the bread that my sister loves to buy, ^^. 

We have to admit that when we bake at home, we will get6 pieces of the same kind of bread not 6 varieties of bread. 

But I have a little problem when I eat commercial food the chemical and artificial aromas always disturb me.  

So, if I like it, I have to make it myself.

A cranberry and walnut bread that's filled with cream cheese. If you have an English muffin pan, using it will make your bread stay flat, but you can just roll it into a ball and bake it too.

Recipe: Cranberry Cream cheese Bread

สูตรภาษาไทย: ขนมปังแครนเบอรี่ครีมชีส

日本語のレシピ：クランベリークリームチーズパン

Youtube: ขนมปังแครนเบอรี่ครีมชีส/ Cranberry Cream cheese Bread/クランベリークリームチーズパン

Cranberry Cream cheese Bread

Makes 6 

Walnut cranberry bread

55 g ......................... Walnut 
45 g ......................... Dried cranberries 

100 g ....................... Bread flour 

50 g ......................... Cake flour 

20 g ......................... Granulated sugar

3/4 tsp ..................... Instant yeast

3 g ........................... Salt

105 g ....................... Milk

8 g ........................... Honey

23 g ......................... Unsalted butter

Cream cheese filling

130 g ....................... Cream cheese

23 g ......................... Granulated sugar

1/8 tsp ..................... Salt

1 1/2 tsp .................. Rum (optional)

1 tbsp ....................... Milk

Roasted the walnut in a 180℃ preheated oven for 5-7 minutes.

Finely chop the nuts and let them cool completely before using them.

Put the dried cranberries and water into a bowl. Cover and heat in a 600W microwave for 30 seconds.

Let them cool completely before using them.

Whisk both kinds of flour together with sugar and yeast, add the salt, and whisk to combine.

Pour milk and honey into the bowl.

Mix until a dough forms.

Remove from the bowl.

Knead for 7-8 minutes.

Or until the dough becomes smooth.

Put the butter into the dough. Knead for 5-6 minutes.

Mix in the chopped walnuts and dried cranberries.

Roll the dough into a ball.

Put into a bowl, cover, and let it rise for 90 minutes.

While the dough is rising, make the filling.

Put the cream cheese, sugar, and salt into a bowl and mix to combine.

Pour the milk and rum (if using) into the bowl and mix to combine.

Put the mixture into a piping bag and refrigerate it until ready to use.

When the dough is ready.

Cut into 6 equal pieces.

Roll each piece into a ball. Cover and let it rest for 20 minutes.

Brush an English muffin pan (6 cavities of 9x3 cm. pans) with butter.

Pat the dough.

And pipe the filling over the dough, you need about 25 g of filling per piece.

Seal it tightly.

Place the dough seam side down into the prepared pans.

Cover and let it rise for 40-50 minutes.

Before baking preheat an oven to 180℃.

When the dough is ready.

Cover with a piece of baking paper before covering with the pan cover.

Bake for 16 minutes in the 180℃ preheated oven.

Remove from the pans and let the bread cool completely on a wire rack.

Cranberry Cream cheese Bread