This is another recipe that will result in a fluffy and soft loaf. Definitely a keeper. The condense milk and cream cheese just melted into the bread, giving it extra moist and flavour that is just perfect for any type of sandwiches. I prefer to use my smoked ham with cheese and mayo. hmmm. Delicious! =).

Ingredients

• 300g bread flour
• 3g instant active yeast
• 10g sugar
• 50g condense milk
• 30g well beaten egg
• 170g full cream milk 
• 20g butter (cut into small pieces)
• 3g salt

Filling

• 50g cream cheese (I use the spreadable type, President Brand)
• 25g condense milk
• 80g dried cranberries (presoaked in hot water for 20 minutes to hydrate and soften, drained)

Other

Non- Stick Bread loaf Pan (19.5×10.3×11.3cm)

Method

• Preheat the oven at 180 degree celsius
• Mix the filling together except the cranberries. Set Aside.
• Mix all the wet ingredients together (condense milk, full cream milk, beaten egg) then set aside
• Add all bread flour, yeast, and sugar into the mixer followed by the wet ingredients
• Use the J hook to knead the dough at low speed. Knead until dough is formed
• Add in the butter and knead for about 2 minutes at speed 2 ( low speed)
• Add in the salt and continue to knead at speed 2. Knead until you reach window pane stage. This will take for about 15-17 minutes depending on your machine. I am using Kenwood ChefXL titanium. The window pane stage is essential.
• Rest the dough for 15 minutes
• Roll the dough to rectangular shape, about 18x30cm
• Spread the filling, leaving about 2.5cm top and bottom with no filling.
• Use a knife or pizza cutter to make slits on the dough, leaving about 2.5 cm top and bottom uncut. Refer to image below
• Sprinkle all the cranberries on the filling
• Roll the dough tightly like a swissroll
• Place it into the tin pan, as shown on the image below
• Cover and let it rise till about the rim of the bread tin. This will take about an hour and half or two. Depending on the weather humidity and temperature.
• Brush with egg wash (1 beaten egg + 1 tbs water)
• Bake for 30-35 minutes. Tent the top of the bread with foil after 15 minutes to prevent it from getting too dark. 
• Remove from the bread box and let it cool down on the wire rack. Brush the top with melted butter. Brushing it with melted butter will result in a soft crust. Let it completely cool down for about an hour and half to 2 hours before slicing.

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