Tag Archives: cranberries

Single Proofed Cream Cheese Condense Milk Loaf With Cranberries

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.