Cream Cheese Walnut Bread
Perfect for Baking Season: Create Deliciously Nutty Cream Cheese Walnut Bread
Who can resist this delightful combination? The satisfying crunch of walnuts meets the rich creaminess of cream cheese! As the season for baking at home arrives, why not try incorporating walnuts into various delicious baked goods this winter? This bread, featuring the harmonious blend of fragrant walnuts and flavorful cream cheese, is sure to enhance your home baking experience. We’re sharing a recipe for Cream Cheese Walnut Bread that is as enjoyable to make as it is to eat.
Dough Ingredients- Bread flour 285g
- 1 large egg
- Sugar 30g
- Salt 3g
- Instant dry yeast 4g
- Milk 130g
- Unsalted butter 25g (softened at room temperature)
- Walnuts 40g (coarsely chopped)
Cream Cheese Filling- Cream cheese 180g (softened at room temperature)
- Powdered sugar 30g
Egg Wash Topping- Milk 15g
- Egg yolk 15g
- Finely chopped walnuts (crumbles) for garnish
- Cream cheese 180g (softened at room temperature)
- Powdered sugar 30g
Egg Wash Topping- Milk 15g
- Egg yolk 15g
- Finely chopped walnuts (crumbles) for garnish
Cooking Instructions
Step 1
First, let’s prepare the walnuts that will add a wonderful texture and flavor to your bread. Use a knife to coarsely chop the walnuts, ensuring they aren’t too fine so you can enjoy a satisfying bite. These chopped walnuts will provide a nutty burst with every mouthful.
Step 2
In a large bowl, place the bread flour, sugar, salt, and yeast. It’s best to keep them slightly separated initially. Then, add the warm milk and the egg. Using a stand mixer on low speed or mixing by hand, gently combine the ingredients until they just start to form a dough. The key here is to ensure all ingredients are evenly distributed.
Step 3
Once the dough begins to come together, add the softened unsalted butter. Now, increase the mixer speed to medium. Continue kneading until the dough becomes smooth, elastic, and no longer sticks to your hands. Ensure the butter is fully incorporated and the dough surface is sleek and well-developed. This can take about 10-15 minutes.
Step 4
To the smooth dough, add the coarsely chopped walnuts. Using the mixer on its lowest speed, gently mix until the walnuts are evenly distributed throughout the dough. Be careful not to overmix, just enough to incorporate them. Shape the dough into a ball, place it back in the bowl, cover with plastic wrap or a damp cloth, and let it proof in a warm place for about 1 hour, or until it has doubled in size. This is the first fermentation.
Step 5
After the first proof, gently punch down the dough to release the accumulated gases. Transfer the dough to a lightly floured work surface. Divide the dough into two equal portions and shape each portion into a smooth ball. Cover these dough balls with a damp cloth and let them rest for 15 minutes. This ‘bench rest’ allows the gluten to relax, making the dough easier to shape later.
Step 6
While the dough is resting, let’s prepare the delicious cream cheese filling. In a bowl, combine the softened cream cheese and powdered sugar. Use a whisk or spatula to mix them until smooth and free of lumps. Once you have a creamy consistency, transfer the filling to a piping bag fitted with a nozzle. If you don’t have a piping bag, a ziplock bag with a corner snipped off will work perfectly.
Step 7
Take one of the rested dough balls and gently roll it out with a rolling pin into an oval or elongated shape. Be careful not to tear the dough. Pipe a generous line of the cream cheese filling along the center of the rolled-out dough. Avoid piping too much filling, as it might ooze out during baking.
Step 8
Carefully fold the sides of the dough over the filling, pinching the edges together securely to seal the filling inside. Ensure there are no gaps. Then, bring the two ends of the dough together, pinch them to seal, and form it into a ring shape. Place the shaped bread onto a baking sheet lined with parchment paper, leaving adequate space between each loaf as they will expand.
Step 9
Using scissors or a sharp knife, make about 6 to 8 evenly spaced cuts around the top edge of the ring-shaped dough. These cuts should resemble the petals of a sunflower. This decorative step will allow the bread to open up beautifully as it bakes, creating a lovely visual appeal.
Step 10
Cover the shaped loaves with plastic wrap or a damp cloth and let them undergo a second proofing in a warm place for about 40 minutes, or until they appear puffy and have increased in volume. Be mindful not to over-proof, as this can cause the bread to spread too much.
Step 11
Once the second proof is complete, prepare the egg wash. In a small bowl, whisk together the milk and egg yolk until well combined. Gently brush this mixture all over the surface of the bread. This will give the bread a beautiful golden-brown color and a lovely sheen after baking. Sprinkle the finely chopped walnut crumbles over the egg-washed surface for an extra nutty flavor and visual appeal.
Step 12
Preheat your oven to 170°C (340°F). Bake the bread for approximately 20 to 25 minutes, or until the tops are a rich golden brown and a skewer inserted into the center comes out clean. Remove the bread from the oven and let it cool completely on a wire rack before serving. Enjoy its soft, creamy center and nutty crust!
