In this video, I want to share the bread recipe which is currently viral in my country. and what is said to be the best seller is Cranberry Cream Cheese Bread.
However, in this recipe, I don't use natural sourdough yeast because this is an easier version. Here I use a small amount of instant yeast which is made into a poolish.
Poolish is a starter made from a mixture of water, flour and instant yeast. The difference with natural sourdough yeast is that making poolish starter doesn't take a very long time. Making natural sourdough yeast takes a minimum of 1 week, while making prickly poolish only takes less than 12-18 hours.
Bread that is prepared using poolish starter produces bread with a slightly chewy texture (similar to bread that uses sourdough yeast), compared to bread in general which is prepared using quite large amounts of instant yeast.
Cranberry cream cheese Bread Recipe
Poolish starter dough:
100 g High protein wheat flour (Bread Flour)
100 g 100 g lukewarm water
1-2 g instant yeast (use 1 g only)
1-2 g salt
5 g granulated sugar
Bread dough:
250 g high protein wheat flour (Bread Flour)
the whole poolish starter
1-2 g instant yeast (use 1 g only)
40 g granulated sugar
25 g margarine/butter
100 ml cold liquid milk
15 g chia seeds
80 g dried cranberries
1 egg
stuffing:
160 g Cream cheese (room temperature)
50 g powdered sugar
Oven at 165 degrees Celsius for 20-30 minutes.
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#roticranberrycreamcheese
5 сен 2024
