Cream cheese bread

I have quite a bit of cream cheese left from the homemade blueberry cheesecake I made the other day, so I used it to make the daily bread for my children.

        Cream cheese bread doesn't just give you a soft, fluffy, moist texture for days,  the beautiful aroma is forever on your tastebuds from the moment you bite on it.

       Recipe from: Pureenjoyment
    Ingredients
    160g lukewarm water
    250g bread flour
    50g cream cheese, softened
    10g skim milk powder
    15g castor sugar
    3g salt
    20g butter
    3g dry yeast
    (note: I made a bigger loaf by doubling the ingredients above)



     Steps:

Ready to be baked

   Method 

   1.  Prepare sponge.  Yeast, sugar well dissolved in lukewarm water for 5 minutes until it become frothy.  Flours, skim milk, salt mix to combine.  Gradually pour in yeast mixture and stir.  Add in cream cheese and butter and mix until everything comes together as a soft dough.  Cover and leave for 10 minutes.  Light knead and fold for 10 seconds, cover and leave for 10 minutes.  Do it twice more every 10 minute interval.
Cover and leave for one hour or, until dough has doubled it's size.

   2.  Deflate air bubbles, roll it ( I decorated it) and lay in the greased pan.  Let it rise to it's height.

   3.  Brush with milk and bake in pre-heated oven 170C for 30 minutes, insert a skewer to the deep end, if it comes out clean, it's done.