Cream Cheese Loaf With Chives Recipe
Ingredients
| Yeast | 25 Gram | |
| Warm water | 200 Milliliter | |
| Malt | 10 Milliliter | |
| Whole-wheat flour | 450 Gram, sifted | |
| Onion | 10 Milliliter | |
| Chives | 30 Milliliter, chopped | |
| Cream cheese | 175 Gram | |
| Milk | 30 Milliliter | |
| Oil | 5 Milliliter |
Directions
GETTING READY
1. Into the warm water stir yeast until dissolved.
2. Put in the malt extract and stir well to blend thoroughly.
3. Let it rest in a warm place for 15—20 minutes until frothy.
MAKING
4. Combine the flour, onion salt, chives, cream cheese and milk together.
5. Using a fork beat until well blended, creamy and smooth.
6. Gradually pour in the yeast mixture and mix with a fork to form a soft dough.
7. On to a floured board place and knead for about 10 minutes until smooth and elastic.
8. In the bowl replace and cover with a damp cloth.
9. Let it rest in a warm place to rise for about 1 hour.
10. Oil a 900 g (2 lb) loaf tin.
11. On to the floured board flip the dough and knead again for a few minutes.
12. Place in the prepared tin after shaping the dough.
13. Cover with a damp cloth and leave in a warm place until the dough has risen to the top of the tin which takes 35—40 minutes.
14. Let the oven heat to 400°F (200°C/Gas 6).
15. Let the loaf bake for 10 minutes.
16. Thereafter, lower the heat to 350°F (180°C/Gas 4) and let it bake for a further 35-40 minutes until the loaf is lightly browned on top and sounds hollow when tapped on the bottom.
17. On to a wire rack turn out to cool.
1. Into the warm water stir yeast until dissolved.
2. Put in the malt extract and stir well to blend thoroughly.
3. Let it rest in a warm place for 15—20 minutes until frothy.
MAKING
4. Combine the flour, onion salt, chives, cream cheese and milk together.
5. Using a fork beat until well blended, creamy and smooth.
6. Gradually pour in the yeast mixture and mix with a fork to form a soft dough.
7. On to a floured board place and knead for about 10 minutes until smooth and elastic.
8. In the bowl replace and cover with a damp cloth.
9. Let it rest in a warm place to rise for about 1 hour.
10. Oil a 900 g (2 lb) loaf tin.
11. On to the floured board flip the dough and knead again for a few minutes.
12. Place in the prepared tin after shaping the dough.
13. Cover with a damp cloth and leave in a warm place until the dough has risen to the top of the tin which takes 35—40 minutes.
14. Let the oven heat to 400°F (200°C/Gas 6).
15. Let the loaf bake for 10 minutes.
16. Thereafter, lower the heat to 350°F (180°C/Gas 4) and let it bake for a further 35-40 minutes until the loaf is lightly browned on top and sounds hollow when tapped on the bottom.
17. On to a wire rack turn out to cool.
Chef
