BOB RECIPE: Cream Cheese Bread

Using the instant or rapid rise yeast makes bread-making a breeze.   The step to suspend active dry yeast in “sweetened” lukewarm water until frothy (fermentation) for about 3 to 5 minutes is eliminated.  The instant yeast is simply mixed with the flour mixture.

from:  Baker’s Corner
Product:  Fast Rising Yeast (Highly active, Gluten Free)

BOB RECIPE: Cream Cheese Bread

6 cups flour
2 tablespoons white sugar
1 teaspoon salt
1 package (1/4 oz, 7 g) Fast Rising Yeast
1 cup water
2 teaspoons butter
4 oz cream cheese, at room temperature

Sift together 3 1/2 cups flour, sugar, salt and yeast.

Heat water, milk and butter to 130 F.  Add to flour mixture.  Add cream cheese.  Beat at low speed until blended; then beat medium speed 3 minutes.  Mix in 1 1/2 cups more flour, 1/2 cup at a time, scraping down sides with spatula.  Knead dough on floured surface for 5 minutes, adding up to 1 cup flour.

Shape dough into a ball.  Place in well greased bowl.  Turn to grease top.  Cover and let rise in warm place, until doubled in size, about 30 minutes.  Punch dough down.  Divide dough in half.  Shape into loaves.  Place in greased pan.  Cover and let rise about 30 minutes.  Bake at 325 F for 30 minutes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s