Cream Cheese Herbs Loaf (奶酪香料面包)



I stumbled across this cream cheese bread recipe and I have always wanted to give it a try. The blogger claimed that the bread is super soft and she like it better than Hokkaido milk loaf. Looking at the images of her bread, I am convinced that the bread is indeed a very soft bread.


Using her base recipe, I have amended the recipe to suit my own taste buds. The outcome is a springy soft bread and even on the second day, it is still rather soft. I am unsure if this is due to the incorporation of cream cheese in the bread, but the final verdict is the bread is soft and spongy..


I hope that my images are able to convince you that the cream cheese bread is soft and springy.


I have made it into a herb loaf by adding some oregano to the loaf, however, this is totally optional..It should also be noted that a Pullman loaf tin is totally optional. You can always used any loaf tin of your choice.



Recipe adapted from:  Cream Cheese Bread

Servings: One 9”x 4” x 4” Pullman Loaf Tin (or any Pullman loaf tin not smaller than this size)


  • 320 grams of lukewarm milk
  • 500 grams of bread flour
  • 100 grams of cream cheese, soften
  • 20 gram of milk powder
  • 50 grams of condensed milk
  • 40 grams of butter (at room temperature)
  • 6 grams of salt
  • 6 grams of instant dry yeast
  • 3 tablespoons of dry herbs (optional)



  • Lightly greased a Pullman tin of 9” x 4” x 4”. But this is optional, you can always use any loaf tin with about the same volume.


  • In a mixing bowl of a standard mixer, put all the dry ingredients (except cream cheese and butter). Make a well in the centre, add in the lukewarm milk and condensed milk. Use a spoon to lightly stir it until it become a paste. Use the dough hook to knead the dough for 5-6 minutes or until the dough starts to leaves the side of the mixing bowl. Add in the cream cheese and butter in 3 stages, knead at medium speed until the butter and cream cheese were well combined with the dough. Using high speed, knead the dough for another 10-15 minutes until the dough is smooth and leaves the side of the mixing bowl.

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  • Take out the dough and put it in a floured surface for about 10-15 minutes. Roughly shape the dough into a ball, put in the greased whisking bowl, cover with plastic clingy wrap and let it proof until it double in size. After the first proofing, lightly deflate the dough. Roll the dough into the cylindrical shape following the shape of the loaf tin. In the process of rolling, if it is too sticky, just dust with more flour. (note that this dough is a rather soft dough compare to most other breads and don’t be alarmed by the softness of the dough)


  • Transfer the dough into the loaf tin and let it proof until it double in size which will take about 1 – 1.5hours depending on the days temperature (Actually proofing in this illustration is only about 45 minutes.)


  • Once the dough reaches about 80% of the Pullman tin, preheat the oven to 200 degree Celsius. Bake in the oven for 45-60 minutes. At about 35 minutes when you start to smell the aroma of the bread, use an oven thermometer and insert into the bread and see if the temperature inside the loaf is more than 90 degrees Celsius. If it is less than 90 degrees Celsius, your bread will not be cooked and it is likely that when you take out the thermometer, there will be some wet dough stick with your thermometer. In this case, continue baking until when you inserted again the oven thermometer, the thermometer shows at least 90 degrees Celsius. If you find that the top starts to turn brownish, you can lower the temperature by 10 degree Celsius. General rule of thumb is that if you are unsure, rather bake slightly longer than under cooked.


  • If you don’t have an oven thermometer, one way of testing is after about 45 minutes (which is a reasonable timing for this size of loaf), take out the loaf from the loaf tin and try to use your finger to knock the bottom of the loaf. If it is a hollow sound, your loaf is cooked, otherwise, the loaf is uncooked. Put it back into the loaf tin and continue baking for another 10-15 minutes until you are certain that the dough is cooked. Again, if the top layer has signs of getting burnt, lower the temperature slightly.



I tend to agree with the original recipe provider that this loaf of bread of super soft. It is springy, soft and a bit of chewiness. It definitely had its unique attractiveness that is hard for me to put in words. Whether herbs or not is up to individual. Do give it a try and remember, Pullman loaf tin is not a must, you can always use the normal loaf tin.


Hope you like the post today. Cheers and have a nice day.


  •  For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


Cranberry Cream Cheese Bread (蔓梅奶酪面包)



I had always wanted to prepare this bread but I have never take a move to prepare it as I have either forget to buy cream cheese or cranberries. Since I have both items at home yesterday, I have decided to give it a try.


In the internet, most recipes have called for the use of tangzhong (water roux method). However, I am rather reluctant to try since I prefer a simpler recipe. In the process of searching, I have stumbled across this rather quick recipe with simpler ingredients and method… 


When I was preparing the bread, I knew it will be a soft bread. For the first proofing, it requires to proof until 3 times bigger. In addition, the bread dough is very sticky and shaping handling is quite a challenge. But when I took the first bite, it confirmed that it is a very fluffy soft bread, resembled those that I have purchased from the famous bakery chains Bread Talk or Barcook Bakery.


As the original recipe requires about 250 grams of cream cheese, what I have on hand is only about 120 grams of cream cheese, therefore some of the buns have no fillings in it.. I thought it might also good to prepare the buns to show readers how the fluffy the buns are.




Recipe adopted from : Cream Cheese Bread

Servings: About 15-16 pieces


  • 300 grams of bread flour
  • 200 grams of top flour or cake flour or pao flour
  • 250 grams or ml of lukewarm water.
  • 20 grams of milk powder
  • 100 grams of castor sugar
  • 100 grams of butter or margarine
  • 5 grams of salt
  • 1 egg
  • 1 packet of instant yeast (11 grams)
  • 60 grams of cranberries (soaked)


  • 250 grams of cream cheese (at room temperature)
  • 150 grams of condensed milk (substitute with 100 grams of icing sugar)



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  • Put all dry ingredients  (except butter) in the mixing bowl, use a tablespoon to stir and make a well in the centre. Crack the egg and put in the lukewarm water. Use the tablespoon to stir until a sticky dough is form. Transfer to the mixer with a dough hook, beat the dough at medium speed until the dough are smooth (about 5-6 minutes). Add in the soften butter, beat using high speed until the dough leaves the side of the mixing bowl (about 10 minutes). Add in the cranberry and “beat” until well mixed (about 1-2 minutes).

  • Transfer the dough to a flat floured surface, lightly knead until it is smooth. Proof in a greased bowl until it is TRIPLE in size (it took me about 40 minutes in the hot morning). Note that this dough is rather sticky, if it is difficult to handle, add in bread flour tablespoon by tablespoon until you can shape the dough.


  • While your dough is proofing, cream the cream cheese until light and fluffy. Add in condensed milk and beat until well combined. Chilled in the refrigerator. Chilling is to facilitate the wrapping process. After you beat the cream cheese, please take some and taste if it suits your taste bud. You can either add some castor sugar or more condensed milk if you found that it is not sweet enough.

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  • Once the first proofing is done, transfer out to the floured surface, divide the dough into 75 grams per bread (or your desired size). Lightly knead the dough, flatten it using a rolling pin. Put 1-2 tablespoons of cream cheese on the dough, seal the edges and use the rolling pin to flatten the dough as flat and as round as possible. Transfer to the greased baking tray and let it proof until double in size. Leaves adequate space for the expansion. 

  • Pre-heat the oven to 190 degree Celsius.

  • Once the second proofing is done, bake in the oven for about 15 minutes or until the top of the bread turns golden brown. (Subsequent to the issuance of this post, some readers have highlighted that in order to make it flat, topped the tray with the dough with another baking tray, as such, the dough will not rise above the height of the baking tray. In this case, you will need to grease the bottom of the top baking tray).



This is a rather simple recipe except the dough is slightly soft and more difficult to handle. Add more flour if you feel that it is too sticky. Do give it a try and let me know about the outcome of your bakes.


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.