Wednesday, June 25, 2014

Cheesecake Bread

Evenin' friends!  I hope your summer has been full of fun and sun!  With so much going on, I took some time out to get back in the kitchen, where I always love to be, (obviously, right?) to make this bread that my daughter in law shared with me! 

 It has certainly been a busy summer around here!  For those who don't know, my son, daughter in law and twin littles (grandbabies) moved here in May, which explains my periods of absence.  I am so busy watching them grow, playing, snuggling, and enjoying them and the kids, I can't seem to find a balance.  However, I am missing my website and friends, I will figure this out, I am new to this "having my littles near me" thing.   It put me in full on Nonna mode!!  Here is who has been blessing my life!

Gorgeous, aren't they?

Let's get to this delicious cheesecake bread that was inspired by a recipe my daughter in law used to make at a pizza shop she worked at!

For the dough you will need:
3 1/4-1/2 cups all purpose flour
1 tsp salt
3 tsp sugar
2 tsp vanilla extract
1 1/4 cup warm water (approx. 105 degrees F)
1 packet of yeast

Add yeast to your warm water.  Remember if the water is to hot it will kill the yeast and if not hot enough, it will not activate the yeast!  You can do this! Just sprinkle the yeast on top and let it sit for 3-5 minutes until it becomes foamy or scummy on top.  While that is happening combine your flour, salt, sugar and vanilla.  Add yeast mixture when it is ready.  Using a dough hook on your stand mixer let it "knead" for 5 minutes.  Yes, 5 minutes.  If you don't have a stand mixer, knead until the dough is smooth and gorgeous!  Oil, butter or spray a large bowl with nonstick cooking spray, put your ball of dough in it, and cover.  Let sit in a warm place with no breezes until it has doubled or nearly doubled in size. 

For the filling and finishing you will need:
1 small plain cheesecake (I purchased mine)
1/2 cup of cinnamon and sugar mixture.  (1/2 cup granulated sugar, with 2-3 tsp of cinnamon)
1 egg with 1 tbsp. water for egg wash
1/4 cup butter (melted)

When the dough has risen, divide it into 4 small sections.  (you can also do one, large one with the entire dough ball but you know how I feel about mini anything!)  Roll dough out into a rectangle or circle, it really doesn't matter.  Divide your cheesecake pieces up if doing mini loaves.  I had enough to do 3 slices of cheesecake for each of my 4 individuals.  Use them all for one large one, obviously.

Crumble the cheesecake up on top of the dough, sprinkle liberally with the cinnamon sugar mix and seal it up, however you want!  I fold in both sides then tuck the ends and flip it over! 

Now brush the top with your egg wash, make two slits on the top with a knife and bake at 425 for 15-30 minutes depending on the size.  When the top is golden and hard, it will be done!  Immediately brush with melted butter and sprinkle on more cinnamon sugar mixture on top!

Serve these warm, OR.......put them in the freezer and serve at room temp when you need them!  Allow a couple of hours to thaw.  DELICIOUS!


1 comment:

  1. Chris- cheesecake would never last long enough to make it to be part of bread!! hahah!!