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Mascarpone Loaf Bread



The other day, I wanted to finish up some leftover mascarpone cheese. So I tried out this loaf bread, which had been on my KIV list for a quite a while.

This is a rich, soft loaf bread, with a slight milky taste to it. However, it seems to be a little "oilier" compared to other bread loaves that I have done.


Mascarpone Loaf Bread - Recipe adapted from 空心菜菜子
Makes 1x450g loaf tin
Ingredients:
-  280g bread flour
-  20g plain flour
-  100g mascarpone cheese
-  50g egg
-  80g water
-  4g salt
-  35g sugar*
-  4g yeast
-  30g butter




Sorry for the holes! Haha! Must have been rushing to roll it up!



Method:
1. Place all ingredients into the bread pan and start dough cycle. I am using Panasonic SD-P104, Mode 9, Bread Dough. This includes kneading and first proof. If you are using mixer, you can mix all ingredients together (except butter), and as it comes into a dough, then add in the butter. Knead into elastic ball of dough. Proof until dough doubles in size, about 45mins to 1 hour.


2.   Bring dough out of bread machine. Slightly shape into round ball of dough, let rest for 15 mins, covered.


3.   Punch out air from dough, divide into size that you desire. Roll out the dough using rolling pin, then swiss roll it up. Place into bread tin. Repeat for remaining dough, until done.


4.   Proof for 2nd time, about 45mins to 1 hour. The dough should reach about 90% of the bread tin.


5.   Bake in preheated oven of 180C, middle rack, for 18-20 mins. Remove bread to cool on wire rack. You can brush on some butter on the surface of the loaf bread while it is still warm. Let cool completely before storing in air tight container.







Note:
- Original recipe uses 45g of sugar. If you prefer sweeter milk loaf kind of bread, you can use 45g of sugar, instead of just 35g.

Yum

4 comments

  1. Ann-Gee Lee Wilson24 December 2016 at 11:04

    Thank you for sharing all the beautiful recipes. I've bookmarked this and will be making it tomorrow.

    Blessed Christmas to you and your family :)

    Cheers from Melbourne, Australia

    ReplyDelete
    Replies
    1. Hello there Ann-Gee :)

      I am so sorry, I must have missed out on your comment. Did you manage to make this bread after all? :p

      Blessed day to you too!

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  2. Thank you for sharing this beautiful loaf. I have some cream cheese in the fridge and I think I am going to use it instead of mascarpone. Wonder if it will turn out ok.

    ReplyDelete
    Replies
    1. Hi Veronica! I have not tried using cream cheese. I find mascarpone slightly creamier and softer than cream cheese, though I feel it should work out :) If you decide to try, do let me know how it turns out too! :)

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