Thursday, July 5, 2012

Recipe Hack//Great Harvest's Blueberry Cream Cheese Bread

I do especially love a good recipe hack. My bestie happens to know this and has been hinting/suggesting/demanding that I find a way to hack the insanely delicious Great Harvest Blueberry Cream Cheese bread. To help inspire me, she bought a loaf and dropped it off at my house. I took one for the team and ate a slice. The bread tastes slightly like a sourdough and is riddled with bits of blueberries. Then there's a swirl of cream cheese and sugar which is fantastic plain but melts into this amazing creamy goodness when you toast it. After that one slice, I knew I had to find a way to make it myself. 

Except then I made the mistake of taking the bread up to my in-laws where it was promptly consumed. While I was in the shower. :sigh: 

It's okay though because I got to do quite a bit of test tasting, again for the greater good, while I worked on hacking the recipe. 



First start with warm water, yeast and a bit of sugar (it helps give the yeast a sugar high so it reacts better and faster). 

Once that's frothy and bubbly, add in warm sour cream, butter, more sugar and two eggs. 



Then pop in your dough hook (if you're using a Kitchen aid) and add in a couple cups of flour. 



As the dough starts to come together, toss in chopped blueberries. I used frozen ones but fresh would work fine too. 

Add in the remaining flour and let the machine knead the bread for five minutes. The dough should work itself into a ball and pull away from the sides of the bowl. If not, add a 1/4 cup more flour and knead until well-combined. 



Cover the dough and let it rise until double in volume: about an hour. 



Divide dough in half and roll each half into 1/2" thickness. 



Spread cream cheese on top. On top of the cream cheese, spread a mixture of butter, sugar and cinnamon. 



Roll the dough up, like you would for cinnamon rolls. Pinch the seam into the dough to help seal in the filling. 



Place, seam-side-down, on a cookie sheet lined with parchment paper or a silicone baking liner. Or just butter your pan. Either option works. 

And hey, look! You get two loaves for all your efforts. Perfect for sharing. Or if you want to keep it all for yourself, you can freeze one to eat later. 



Bake at 325 for 25-30 minutes.



See the delicate cream cheese swirl? Yum!

You simply must try this. And when you do, be sure toast a slice and try it that way as well. Especially with a  shmear of peanut butter on top. 

This bread is one of the bests I've ever had - it's perfect for breakfast or brunch. Or snacking. Or dessert.
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Blueberry Cream Cheese Bread
Yields 2 Loaves

1 tbsp. yeast
1 tsp. sugar
1/2 cup warm water
8 oz container of sour cream
2 eggs, beaten
2 tbsp. softened butter
1/4 cup sugar
1 tsp. salt
3 1/2 cups flour
3/4 cup chopped blueberries (frozen work best and are easy to chop)

Filling:

8 oz cream cheese, softened
5 tbsp. butter, softened
1/4 cup sugar
1/2 tsp. cinnamon


In a large mixing bowl, combine yeast, 1 tsp. sugar and warm water. Allow to sit for about five minutes: the yeast should bubble up and get frothy. Heat the sour cream in the microwave until warm. Add to mixing bowl along with eggs, butter, remaining sugar and salt. Mix in 2 cups of flour. Add in blueberries and switch to your dough hook (if you have one). Pour in remaining flour and allow the mixer to knead the dough for about five minutes. The dough should form a ball and pull away from the sides of the bowl. If not, add 1/4 cup more flour and mix until well-combined. 

Cover dough with a towel and let rise for 1 hour. Punch dough down: divide in half. Roll each half into a 1/2" thick rectangle. Spread half the cream cheese on to each rectangle, stopping about 1/2" from the edge on all sides to create a border.

In a small bowl, stir together butter, sugar and cinnamon. Spread this mixture on top of the cream cheese. Roll bread up lengthwise, like you would for cinnamon rolls. Pinch the seam into the dough to seal in the filling. Place each roll seam-side-down into a large baking sheet that has been lined with parchment paper, a silicone baking mat, or greased with butter. 

Allow to rise for another half hour. Meanwhile, preheat oven to 325. Bake loaves for 25 minutes, until slightly golden brown. Enjoy! Store the bread in your fridge to keep it fresh. 








1 comment:

  1. You make my life so sweet ... And my thighs so thick :). Thanks for the hack and the sample loaves. Seriously so amazing! Excited to try this for myself!

    ReplyDelete

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