Sourcream Cranberry Breakfast Bread
I wanted to try something new so I decided to make a breakfast bread. This bread is so fun to make! I had a lot of fun sharing it around the neighborhood as well. It is a bit difficult because it is a sticky, soft dough. You need to start early in the morning.
Sourcream Cranberry Breakfast Bread
(will make 3 loaves a little over 1 lb each)
- Sourdough Starter – 9 oz/255g @ 100% hydration
- Water – 10 0z/283g
- Sour cream – 4 oz/113g
- 1 large egg – 1.7 oz/48g
- Vanilla extract – .2 oz/5g
- Sugar – 2 oz/56g
- Softened Butter – 4 oz/113g
- All Purpose flour – 30 oz/850g
- Salt – .6 oz/17g
Mix all ingredients together with your hands or a dough mixer. Then place the dough into a dough folding container and ferment the dough at 80F degrees for 4-5 hours or until dough is soft and bubbly. Fold the dough once each hour.
To keep my dough at around 80F, I turned my dishwasher on to the heat cycle, put in some clean dishes to hold the heat and added a cup of water to the bottom of the dishwasher. I also put a thermometer in the dishwasher and came back to turn the heating cycle on once in a while to keep the dough warm. Make sure your container has a lid.
Cream Cheese Filling:
To prepare the cream cheese filling, use a medium mixing bowl and whip together:
- Softened Cream Cheese – 8 oz/226g
- Powdered Sugar- 1.6 oz/45g
- 1 large egg- 1.7 oz/48g
- Sour Cream- 4 oz/113g
- Vanilla extract- .2 oz/5g
Set the cream cheese filling aside as you shape your dough.
To shape the dough, divide the dough into three pieces and taking one piece, place it on a greased baking sheet and using your hands pull and press the dough into a rectangular shape about 11″ x 10″, or whatever size best fits your baking sheet.
Mentally divide the dough into halves and then slash one half of the dough into strips of dough about 1 – 1.5 inches thick (see below). On the half of the dough which was not slashed, spread some vegetable oil on the dough(thinly or use baking spray) first and then spread 5 oz of the cream cheese filling.
Then take your dried Craisins and sprinkle them as liberally as you wish over the cream cheese filling. I also used raspberry and blackberry jam instead of the Craisins for the other two breads. See the blobs of blackberry jam below on the right hand side:
Obviously you could use a variety of different topping, nuts, dried fruits, seeds,coconut, lemon curd etc- use your imagination!
Next take each strip of dough, twist it a few times and tuck it in under the other side of the bread. The dough is soft, sticky and hard to work with, so wet your fingers with water to handle the dough more easily and if you are a beginning baker, add one ounce more of flour to make your dough easier to handle when mixing up your dough.
The bread comes out nicer with dried fruits because using jam makes the bread more gooey once the jam melts(really tasty though!).
Do a final proof of your bread for 1.5 – 2 hours at room temperature and then bake at 425F for 30 – 35 minutes. I spray the dough first before baking with a baking oil to keep the dough from drying out. When the bread is done baking, loosen the bread with a spatula before it cools so you can remove it from the baking sheet once it does cool.
Make a powder sugar glaze to drizzle over the top:
- Powder sugar – 2.5 oz/70g
- Sour Cream – .8 oz/22g
- Vanilla or Almond extract – about 1/4 tsp
- Add a very small amount of milk a little at a time until the glaze is thick but runny (about .1 oz/2g)
If your glaze is too runny just add more powder sugar, if too thick add a few more drops of milk. It would also look great to sprinkle chopped walnuts or sliced almonds over the top.
I have to admit, this Sourcream Breakfast Bread is addicting, if I made it too often I would need to buy a new wardrobe! The neighbors helped with that problem though, as I shared it all around. It was great fun! Happy Baking everyone!