Cream Cheese Raisin Bread

Anyone tried the cream cheese raisin bread from barcook bakery?

I heard all the ravings about this bakery store, 

but in the end the most convenient place for me to get the bread is from breadtalk..

It's pretty nice, but I think the ones from barcook may be even nicer!

I will try one of these days!

and now I'm here trying to make it my own way..hahahaha

I love the plumped raisins!

If they are not soaked in water,

it will be quite dry....

I did not add any butter in this recipe as cream cheese is already a very big load of dairy intake for me...

and it should be oily enough...
 Oh by the way, while i was kneading the dough,
I accidentally flung the glass measuring cup onto the floor..
I was stunned..and just stood there *blur*
it was smashed into pieces before I can save it.
R.I.P my one and only measuring cup.

 Look at the torn into half bread...
Now I know that I was naive enough to think that the cream cheese fillings are actually pure cream cheese.

They must have added some other stuffs to enhance the flavour and texture! HAHA!

But still, my man loves it!

He ate most of them and kept repeating "it's good! it's good!" 

*glad*

Don't we bakers always need supporters to keep us going!?  =)

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                          Cream Cheese Raisin Bread

 250g Bread Flour

2 Tbsp Honey

1/2 tsp Salt

1 1/4 tsp Yeast

140ml Water/Fresh Cold Milk or lesser

50g Cream Cheese

3 Tbsp Raisin 

More Cream Cheese For Fillings

1. Mix flour, honey, salt and yeast in a large mixing bowl. Make a well in the middle.

2.  Pour water/milk in the well slowly and mix while adding, until it becomes a wet dough. You may need more or less liquid.

3. Knead with mixer(dough hook) or with hands for 5 minutes, add 50gcream cheese and knead further until dough is smooth and elastic.

4. Cover the dough and let it proof for 1 hour or when it has doubled in size.

5. Soak raisin in water for 10 minutes, drain and pat with kitchen towel.

5. Punch down the dough shape divide into 8 equal pieces. Add some raisins into each dough and shape into round balls. Let them proof for 10 minutes.

6. Flatten each dough and fill them with additional cream cheese. Press them down lightly with your palm. Place on baking tray.

7. Send them for last proofing for 30 minutes and bake in preheated 180 degrees oven for 25 minutes.

8. Let cool on wire rack completely before storing. ( You can eat it when it's warm too!)

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