The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My new favourite - Blueberry Cream Cheese Bread from TFL Home P{age

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Skibum's picture
Skibum

My new favourite - Blueberry Cream Cheese Bread from TFL Home P{age

I finally got up the nerve to try this recipe and to my surprise, was not that difficult.  I had this batch of dough on the go when Floyd posted his raspberry version.  As raspberries and blueberries are my favourite field berries and are (almost) always in my fridge, I used a half and half mix of berries.  This is a seriously tasty coffee or dessert bread and one of the best things I have ever taken out of my oven.  As Floyd says, "HEAVEN!" Amen to that.

I rolled the dough out thinner than the recommended 1 cm, but it didn't hurt the final result.

Ready for the oven.

Enduring the cool down period.

The fin ished goods!  I found that a half a batch made quite a large loaf, so I gave some to my neighbours.  Their five year old girl coundn't get enough of it, so I am starting another batch.  I will try and apple and cinnimon variation for this batch.

GREAT RECIPE!

Regards, Brian

Comments

dabrownman's picture
dabrownman

Even better made with puff paste or laminated dough!  Just killer.  You made a nice example.  Like the braiding too.

Nice Job Brian,

Skibum's picture
Skibum

It is nice for me to do easy recipes sometimes.  This one looked difficult but was not.  Bake ON!  Brian :-)

isand66's picture
isand66

Looks perfect.....I have to give this one a try myself soon!  Maybe after I lose 20 pounds!

Skibum's picture
Skibum

Hey just cut small slices . . . Preblem is you keep wanting to eat these and boy is this great with strong coffee. YUMMM!

dstroy's picture
dstroy

Looks great! We just finished our second loaf here, and our kids are already begging us for more.

Skibum's picture
Skibum

. . . using apple, cinnamon, nutmeg and almonds, rather than the walnuts in the home page recipe.  Great results!

I made a couple of changes on this bake. First, I kneaded 5 min, 5 rest and 5 S&F, after 11/2 hours the dough had nearly tripled!  Another S&F and a second bulk, (rather than the fridge retard, which is not needed (IMVHO).  Second bulk the dough nearly tripled in an hour.  Despite using the exact same dough recipe, the non-retarded version produced a much larger volume of dough. The first bake of this recipe, I rolled the dough to nearly lasagne thiness. Second bake to about a 1 cm.  Next bake, I will split the difference and do 2 smaller braids, as even a half of this wonderful recipe makes a loaf that nearly doesn't fit the oven! Another gift for my neighbours!

Bake ON folks!  This was really a fun one and mightly tasty and that is the BEST part.

Regards, Brian

paresh1955's picture
paresh1955

Looks really good! Could you share with me how you get the nice sheen on the crust?

Skibum's picture
Skibum

1 egg, 1 Tbs milk: mix together and brush over the finished loaf at the beginning of the final proof.  Just before baking, brush more egg wash over the loaf. On the second I sprinkled a cinnamon/sugar mixture over the egg glaze.

Bake ON!  Brian