Strawberry Cheesecake Sweet Bread for #TwelveLoaves

Think brioche with a little extra sugar and cream cheese added to the sweet dough instead of butter and you get the idea of how this is going to taste. Add in some good quality strawberry jam, fresh strawberries and even more cream cheese for the perfect snack or breakfast loaf. It’s great straight out of the oven and fabulous toasted. 

This month Twelve Loaves is baking up bread with strawberries. The whole time I was away in Uganda, I was mulling this over in my mind. I have the ability to work on and work out a recipe with one section of my mind, even while the rest of me is reading a book or shopping or bouncing along dusty trails or even cooking something else. Perhaps it’s my super power. Anyway, this came to me between wild animals and waterfalls. Would it be possible to bake a yeast bread using cream cheese instead of butter for the fat? I couldn’t wait to get home to start testing.

I am delighted to report that not only is it possible, it’s delicious.

Ingredients
For the dough:
1 packet (1/4 oz or 7g) dried yeast (I use Fleischmann’s Rapid Rise.)
3/4 cup or 90ml whole milk
3 cups or 375g flour
1/2 cup or 100g sugar
1/2 teaspoon salt
1/4 cup or 60g full fat (not whipped) cream cheese
1 egg yolk

For the filling:
1/2 cup or 120g cream cheese, chilled
3 1/2 oz or 100g fresh strawberries (about six medium-sized)
1/4 cup or 80g good quality strawberry jam

Egg white to glaze
Optional topping– about 1 oz or 25g pearl sugar

Method
Warm your milk slightly (I use a quick zap in the microwave.) and then add in one tablespoon of the sugar. Sprinkle on the yeast, stir and set aside for a few minutes. Your yeast should get foamy.

Add your three cups of flour into the mixing bowl of your stand mixer with the rest of the sugar and the salt.

Add in milk/yeast mixture along with the egg yolk and mix with the bread hook.

It’s going to look dry and like it won’t come together.

You may need to stop the mixer and scrape the dough off the hook and put it back in the bowl and then keep mixing but soon, you will have homogeneous soft dough.

Now add in half of the cream cheese and mix until fully incorporated. (It’s like adding butter to brioche.)

Now add the second half of the cream cheese and mix until it is incorporated. Form the dough into a ball with your spatula and leave to rise for about an hour in a warm place. I usually put the bowl in my kitchen sink which has been partially filled with hot water.

Meanwhile, prepare your bread pan by greasing it with butter or non-stick spray or lining it with baking parchment. I am a huge fan of lining with parchment.

Right before your hour rising time is up, hull and chop the strawberries. Don’t do this too far ahead or they will get wet and mushy.

The dough after an hour rising time

On a well-floured surface, push your dough out into a rectangle of about 14” x 12” or 34cm x 30cm.

You can use a rolling pin if you really want to but this is a soft dough and I just pressed it out easily with my hands.

Spread it with the strawberry jam and sprinkle on the chopped strawberries. Cut your chilled cream cheese into small cubes and scatter them out on the jam as well.

Start rolling up the dough on the long side.

When you have a tight roll, seam side up, fold each half into the middle.

 

Gently turn the dough over and lay it fold side down in your prepared loaf pan.

Allow to rise in a warm place for another hour, but set your timer for 45 minutes.  When it rings, preheat your oven to 350°F or 180°C.  Don’t forget to set the timer again for the last 15 minutes of rising time.

After one hour rising time

When your full hour is up, beat your egg white and brush it on the loaf with a soft pastry brush.

Sprinkle with pearl sugar, if desired.

Bake 45 minutes or until done in your preheated oven. Ever since making the peanut butter and chocolate braid http://www.foodlustpeoplelove.com/2014/02/chocolate-peanut-butter-braid.html  last month, I’ve been using David Lebovitz’s tip of measuring the internal temperature of a loaf to determine doneness. A properly baked loaf is 180°F or 82°C or in the middle.

Remove from the oven and allow to cool for 10-15 minutes before slicing. If you can wait that long.

Enjoy!

February was a delicious month of Chocolate breads! Now we are ready for spring and chose Strawberries for our March theme!

• Strawberry Almond Quick Bread by Renee from Magnolia Days
• Strawberry Bread with Rhubarb and Bananas by Renee from Kudos Kitchen
• Strawberry Buttermilk Scones by Liz from That Skinny Chick Can Bake
• Balsamic Strawberry Cinnamon Rolls by Felice from All That's Left Are The Crumbs
• Framboise Muffins with Strawberry Jam by Rossella from Ma che ti sei mangiato
• Strawberry Dessert Rolls by Dionne from Try Anything Once Culinary
• Strawberry Hazelnut Buttermilk Quick Bread by Heather from girlichef
• Strawberry Swirl Sweet Rolls by Donna from Cookistry
• Strawberry Bread by Holly from A Baker's House
• Strawberry Cheesecake Sweet Bread by Stacy from Food Lust People Love
• Strawberry Cream Cheese Muffins by Deepti from Baking Yummies
• Strawberry Danish by Karen from Karen's Kitchen Stories
• Strawberry Bagels by Lora from Cake Duchess

Would you like to join us this month? Choose a recipe featuring strawberries. (It could be a bread accented with fresh or dried strawberries or even strawberry preserves!) Whatever you bake (yeasted, quick bread, crackers, muffins, grissini, braids, flatbreads, etc.) have fun and let's have a delicious month of bread with strawberries. Let's get baking!

If you’d like to add your recipe to the collection with the Linky Tool this month, here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this March, 2014, posted on your blog by March 31, 2014.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.  #TwelveLoaves runs so smoothly thanks to the help of the lovely Renee from Magnolia Days and this month the fabulous Alice of Hip Foodie Mom. 

Ploughman’s Lunch Muffins #MuffinMonday

A traditional ploughman’s lunch of cheese, bread and pickle is offered at every pub of note across the United Kingdom. Close your eyes and eat a couple of these muffins alongside a pint of ale. If you can conjure the smell of stale cigarette smoke, consider yourself on an English holiday. And I mean that in the nicest possible way. I adore a pub lunch! 

First, a clarification: When I say pickle, I’m talking about something that is a cooked mixture of spices and vegetables, perhaps with some raisins and tart apples, not pickles of the dill/cucumber variety, although those might well be incorporated in a homemade version. Think sweet and sour chunky chutney. I buy the Branston brand which is made in the United Kingdom and is essential on any sandwich my British husband makes. There is always one jar in the refrigerator and a backup jar in the cupboard. A few jars make it into each shipment when we move, just in case the next place doesn’t have a supply. This pickle goes beautifully with extra sharp cheddar and beer in a savory muffin.

Ingredients
2 cups or 250g flour
1 tablespoon baking powder
1 teaspoon sea salt flakes or 1/2 teaspoon regular sea salt
Few good grinds fresh black pepper
7 oz or 200g extra sharp cheddar cheese
1/4 cup or 60ml canola oil
1 egg
1/2 cup or 145g Branston Pickle
3/4 cup or 180ml beer

Method
Preheat your oven to 350°F or 180°C and grease your 12-cup muffin pan liberally with canola, butter or non-stick spray or line with paper muffin cups. Since we are going to be baking with cheese, I suggest you also lightly spray the paper liners with non-stick spray if you are using those. I find that helps the paper peel off the muffin more easily.

Grate your cheese.  Put aside a large handful of about one ounce or 25g for topping the muffins.

In a large bowl, mix together the flour, baking powder, salt, black pepper and stir well.

Add in the larger pile of grated cheese and stir again.

In another bowl, measure out your oil, egg and Branston Pickle. Add in the beer and whisk with a fork to combine.

Pour your wet ingredients into the dry ingredients and fold them together until just mixed.

Divide the batter evenly among the muffin cups.

Top each with some of the reserved cheese.

Bake in your preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Cool on a rack for a few minutes and then remove the muffins from the pan to cool completely.

Enjoy!

For those who are paying attention, it says Est. 2010 because that's
when we finally bought the piece of furniture that is the bar in our house.
Simon received the pint glasses as a Christmas gift the same year.

***This post has an Amazon affiliate link for the Branston Pickle.***

Louisiana Roasted Barbecue Shrimp

In New Orleans, this dish is simply known as barbecued shrimp despite its method of cooking, which doesn’t get anywhere near hot coals or even an electric grill. I’ve added “Roasted” so you know that the oven is where the action takes place. 

I came to barbecued shrimp late in life. It wasn’t something either of my Cajun grandmothers made, at least, I don’t recall ever eating it at their houses. Fresh gulf shrimp in their hands became an étouffée or were boiled whole in spicy seasoned water along with baby new potatoes and corn on the cob. Even my mother, born and raised in New Iberia, Louisiana, is more likely to bread and deep-fry shrimp or, if company is coming, cook them in a cheesy rich Newburg sauce. Now we are going back a few years but it was my cousin, Misty, who first introduced us, me and the barbecued shrimp. It was love at first bite.

We were visiting Misty one summer at her lovely home in New Orleans and she baked the shrimp with a full cup of butter and a package of wonderful seasonings from the folks at Bolner’s Spices. You know I had to go buy a packet or two right after that. But, living as we do overseas, remembering to buy enough spice packets to keep us going from year to year often just didn't happen. It was time to figure out how to do it on my own, from ingredients I could get. This week’s Sunday Supper theme of Fat Sunday - sharing decadent or Mardi Gras inspired recipes – was just the motivation I needed. I am calling this homemade version of roasted barbecue shrimp a great success based on my husband’s comment after the meal, “We could have this again, and often.” Why, yes. Yes, we could!

Ingredients (to feed two greedy people on shrimp and bread or four normal people, if you include side dishes like potatoes and salad)
1 lb 10 oz or 750g fresh shrimp or prawns (without heads, shells still on)
1 teaspoon smoked paprika
1/2 teaspoon fresh ground black pepper
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1 sprig fresh thyme
1 sprig fresh rosemary
4 cloves garlic
Olive oil
1 lemon
1 small purple onion
1/2 cup or 115g unsalted butter
1/4 cup or 60ml Worcestershire sauce
To serve: Chopped green onions for garnish and French bread for sopping up the sauce. Sides of boiled baby new potatoes and salad – optional

Method
Use a mortar and pestle to grind together into a thick paste the paprika, black pepper, salt, red pepper flakes, the leaves off of your sprigs of rosemary and thyme and the cloves of garlic.

Add in a couple of glugs (perhaps two tablespoons) of olive oil and stir until loosened.

Spoon the spice paste into a medium-sized bowl with your shrimp. Using a microplane or a fine grater, zest the yellow peel off of your lemon.

Give everything a thorough stir to make sure that the spices and zest are well mixed with the shrimp. Set aside.

Finely mince your purple onion. Put the minced onion and the butter into a large ovenproof pan on the stovetop. Gently melt the butter and sauté the onions over a medium heat.

When the onions are translucent, turn the fire off and remove the pan from the stove. Stir in the Worcestershire sauce and allow the mixture to cool.

When the pan is cool enough not to cook your seasoned shrimp on contact, pour them in and mix thoroughly. Set aside to marinate further.

Preheat your oven to 350°F or 180°C.  When the oven is hot, give the shrimp another good stir and pop them into the oven, uncovered, for about 20 minutes or until they have turned pink and are cooked through. Squeeze on some of the lemon juice from your zested lemon.

Sprinkle with a little chopped green onion, if desired. Serve barbecued shrimp with sliced French bread to dip in the pan juices because, honestly, that’s the best part! This is a meal you will eat with your hands. It's gonna get messy but it's gonna be good!

Enjoy!

Whether you celebrate Mardi Gras or Fat Tuesday, the final day of indulgence before the start of Lent, or just love decadent dishes, desserts and cocktails, you are going to love our round up today, hosted by the talented Leslie of La Cocina de Leslie. I know I want to try everything on the list!

Cocktails & Other Beverages:

• The Hurricane Cocktail Recipe from An Appealing Plan
• The French 75 from Kimchi MOM
• Sweet Potato Pie Smoothie from Peanut Butter and Peppers

Appetizers:

• Fried Oysters and Remoulade from Jane's Adventures in Dinner
• Shrimp in Mustard Sauce from Noshing With The Nolands
• Mini Sweet Potato Pies from MealDiva
• Cajun Crab Beignets from Delaware Girl Eats
• Pancetta and Mushroom Arancini from Ruffles & Truffles

Main Dishes:

• Creole Shrimp Po Boy Recipe from Small Wallet, Big Appetite
• Chicken and Sausage Gumbo from Supper for a Steal
• Sausage and Shrimp Jambalaya from Yours And Mind Are Ours
• Vegan Pizza Waffles from Killer Bunnies, Inc.
• Red Beans and Rice from Cookin' Mimi
• Baked Catfish Po'Boy from Curious Cuisiniere
• Muffaletta from Casa de Crews
• Bayou Seafood and Andouille Jambalaya from The Weekend Gourmet
• Seafood Gumbo from Take A Bite Out of Boca
• Cajun Rice and Beans from Momma's Meals
• Creole Celery Root Bisque (with Lobster) from The Wimpy Vegetarian
• Louisiana Roasted Barbecue Shrimp from Food Lust People Love
• Cajun Dirty Rice Bowls from The Dinner-Mom
• New Orleans Fried Chicken from Family Foodie

Side Dishes:

• Baked Endive and Pears in Blue Cream Sauce from Shockingly Delicious
• Okra Creole from Cindy's Recipes and Writings

Desserts:

• Banana Creme Pie with Honey Whipped Cream and Pecan Brittle from The Foodie Patootie
• Chocolate Ganache Tart from Melanie Makes
• Banana Bread Pudding from Gotta Get Baked
• Delicious Saffron Baked Beignets from A Kitchen Hoor's Adventures
• New Orleans Bread Pudding with Caramel Whiskey Sauce from La Bella Vita Cucina
• Polish Paczki from Cravings of a Lunatic
• Buttermilk Beignets from The Messy Baker
• Eggless Bread Pudding in a Jar from What Smells So Good?
• Mint Julep Bars from The Girl In The Little Red Kitchen
• Mardi Gras Cupcakes with Cinnamon Frosting from Hezzi-D's Books and Cooks
• Mardi Gras Long Johns from Kudos Kitchen by Renee 
• Mexican Chocolate Coffee Cake from La Cocina de Leslie
• Fasnetküchle from The Not So Cheesy Kitchen
• Cheesecake Swirl Brownies from That Skinny Chick Can Bake
• Pecan and Chocolate Pralines from Desserts Required
• Chocolate Raspberry Cake from Clarks Condensed
• Baked Coconut Beignets from Mess Makes Food
• Ravioli dolci di Carnevale from Manu's Menu
• Strawberry Paczki from Neighborfood
• Blackberry Fritters from girlichef
• Brownie Chocolate Chip Cheesecake from Magnolia Days
• Flourless Chocolate Cake in a Mug with Coconut Cream from Sue's Nutrition Buzz
• Pecan Bars from Pies and Plots
• "Skinny Tuesday" Bananas Foster Cheesecake Parfaits from Cupcakes & Kale Chips
• Mocha Pear Cake from Happy Baking Days
• Skinny Baked Beignets from Daily Dish Recipes