I've finished savouring on the Cream Cheese Bread I baked last evening and have the energy to do the reporting now...lol... It is indeed VERY GOOD! Like what the original recipe mentioned, SUPER SOFT, even on the next day! I like it better than the Hokkaido Milk Loaf. The Hokkaido has a strong milk taste, which some may not like. This, on the other hand, taste more like the traditional white loaf we buy from old time bakery.
I've adapted the original breadmaker recipe to suit my VM.
Cream Cheese Bread
Ingredients (1 loaf)
250g bread flour
50g cream cheese, softened
10g powder milk
15g castor sugar
3g dry yeast
Method (using VM)
1. Place all dry ingredients into the VM and mix for 10sec using variable speed 5.
2. Add in all wet ingredients and mix for 3-5 secs to form a dough.
3. Switch to high speed. Knead dough by quickly turning the machine ON and OFF a few times. Stop the machine and use a wet spatula to scrape the dough from sides of container, pulling the dough toward the center of the mixture. Remove spatula and repeat the kneading process until the dough form a ball on top of the blades. Knead the dough for another 5 more minutes.
4. Invert the container over a slightly greased large bowl to remove the dough. Shape the dough into a ball. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double its size (about 1 hour).
5. When proofing is completed, punch down the bread dough to release the air.
6. Roll out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf pan. Starting with the shorter end, roll up the dough swiss roll style and place it into the loaf pan to proof until double its size again (about 30-45 minutes).
7. Bake in preheated oven at 170C for 30 minutes.
8. Remove bread from loaf pan to cool completely.
This bread can be done using hand kneading. It takes about 30-40 minutes to get a smooth and elastic dough.