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Friday, February 17, 2012

CREAM CHEESE BISCUIT BREAD LOAF [SPONGE DOUGH METHOD]

After baking the Oreo Cookie Loaf Bread several times, I really loved this bread.  It stays soft and moist for 2-3 days and taste good too.
Since I have some cream cheese biscuits, I decided to substitute Oreo Biscuit with it.  The dough is easy to handle.  The bread is soft and not salty.   Lovely bread worth making for the family and friends.  This recipe makes 2 loaves of bread.
Ingredients for Sponge Dough
300 gm bread flour
200 ml water
2 tsp instant yeast
  • Mix all ingredients into a soft, rough dough.  Cover with a clean cloth to proof for 1-2 hours or until double in size.
Ingredients for Bread Dough
200 gm bread flour
2 tbsp sugar
1 tsp salt 
1 egg
50 ml water [may need less]
110 gm cream cheese biscuit [crushed].  I bought Julie's brand
1-2 tbsp butter
  • Mix all ingredients [except water and butter] to prepared sponge dough.  Then gradually add in water.  Knead until a soft dough is formed.   Takes about 10 minutes, then add butter.  Continue kneading until dough is soft and smooth [another 10 minutes].  Remove dough and shape into a ball.  Cover with a clean cloth and leave to proof for 15 minutes.
  • Punch down dough, then divide into 2 portions.  Roll out each portion and fold into thirds, then roll swiss roll style into a log.  Place in loaf tin.  Cover to proof for at least 1-2 hours or until double in size.
  • Bake in preheated oven at 180 degrees for 25 minutes.
  • Remove from pan to cool  on rack immediately after baking.

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