After reading the title of this recipe, you’re ready to get baking, right? I know I was. When I first came across a version of this recipe on Pinterest, I couldn’t wait to put it together - and I mean I couldn’t wait. I was at the store within the hour getting the ingredients. The idea of a yeast bread with all of my favorite Danish-style toppings was something I had to taste for myself as soon as possible. Who knew you could make a yeast bread with cream cheese, fresh fruit and a streusel-like topping? I was about to find out.
I made not one, but two loaves of this amazing bread – all in the same afternoon. One loaf was made with just Hodgson Mill Naturally White Flour and the second was with a cup of Hodgson Mill White Whole Wheat Flour and Naturally White Flour; I wanted to compare the original recipe to my whole grain adaptation just to see which was better. Guess what? No one in my family could tell the difference between the two loaves. They were both awesome which means that my adding white whole wheat to a loaf was an undetected benefit and reaffirms my belief that whole grains can have a place in just about any recipe.
Here they are – the stars of the show; fresh, sweet cherries, Hodgson Mill White Whole Wheat Flour and Hodgson Mill Naturally White Flour. White whole wheat has a mellow flavor and slightly less texture than regular whole wheat, so it works well as a white flour substitute- especially in bread recipes.
The first step to getting this recipe underway is to wake up the yeast. Warm the milk in the microwave until it’s lukewarm and then add the yeast. Give the mixture a quick stir to dissolve the yeast and then set aside for 10 minutes.
You’ll know the yeast is active and ready to go to work once it’s bubbly and frothy like this.
Put the flour, salt, sugar, butter, egg yolk, and milk/yeast mixture into the pan of a bread machine. Run the dough cycle on the machine for 15 minutes or until the dough has come together into a smooth, moist (but not sticky) dough, adding more Naturally White flour or liquid as necessary. Turn the machine off and allow the dough to rise for an hour to an hour and a half, or until not quite doubled in size.
This step can also be accomplished in a stand mixer or by hand.
Here’s my dough. It’s just about doubled in size and ready for the next step.
Remove the dough to a lightly floured work surface and snip it into 1 inch pieces.
Randomly place the dough pieces into a buttered 8x4 inch loaf pan, cover and let rise for 30 minutes in a warm spot in the kitchen. I like to use plastic wrap that’s been sprayed lightly with non-stick cooking spray to cover my dough.
While the dough is rising, mix together the cream cheese and sugar. Set aside.
Pit and halve the cherries and set aside. Make the crumble topping by mixing the melted butter, flour and sugar together until it resembles crumbs. Set this aside, too.
After 30 minutes, the dough is ready for all of the yummy toppings.
By snipping the dough earlier, we created an irregular surface, so the toppings are easy to tuck into the nooks and crannies. If the dough had been left whole, all of the toppings would fall off the rounded top as it continued rising and baking. This bumpy surface gives the dough a way to hold on to all of the goodies as it goes through the last few steps. Genius I tell you. I’m in total bread baker awe of this idea. I will be using it again.
Dollop the cream cheese mixture on top of the dough.
Next, press the cherries into the cream cheese and into the dough.
Then sprinkle the crumble all over the entire top of the bread. Place the pan on top of a baking sheet just in case some of the toppings fall over the side as the bread bakes.
Bake the bread in a 375oF oven for 40-45 minutes- leaning closer to 45 so the middle cooks through. You can check for doneness by inserting an instant read thermometer into the center of the bread and if it reads between 190o and 200o, it’s finished baking. If it’s under 190o, check it every 10 minutes until it reaches the desired degree.
Allow the bread to cool in the pan for about 5 minutes and then remove to it to a wire rack to continue cooling. This may seem a little tricky with the crumble topping, but if you gently lay one oven mitt over the top of the bread and use the second to tip the loaf out, then carefully turn the loaf onto the rack and then remove the oven mitt, the toppings should stay in place.
Let the loaf completely cool before slicing. This will be very hard to do, but worth the wait.
This White Whole Wheat Yeast Bread with Cream Cheese, Cherry and Crumble Topping turned out just as I was hoping – delicious! And, believe it or not, it tastes even better when it’s toasted. The toppings get nice and warm– like your favorite Danish straight out of the oven, but much healthier since it’s made with whole grains. I was amazed at how the cut pieces of dough held onto the toppings and then became a uniform loaf on the bottom. I can’t help but wonder what would happen if I sprinkled the toppings throughout the loaf instead of just on top. The mind of a baker is never at rest.
Put White Whole Wheat Yeast Bread with Cream Cheese, Cherry and Crumble Topping on your short list of things to bake this summer. Sweet cherries have such a fleeting season, you’ll want to give this recipe a try before they’re gone. Enjoy!
Adapted from seasonsandsuppers.ca
Warm the milk in the microwave until it’s lukewarm and then stir in the yeast. Set aside for 10 minutes or until bubbly and frothy. In the pan of a bread machine, add the flour, salt, sugar, milk/yeast mixture, butter and egg yolk. Run the dough cycle for 15 minutes or until the dough has come together into a smooth, moist, (but not sticky) dough, adding more flour or liquid as necessary. Turn off the machine and leave the dough to rise for 1 to 1 ½ hours or until it has not quite doubled in size. This step can also be accomplished by hand or with a stand mixer.
Once the dough is ready, move it to a lightly floured work surface and snip it into 1 inch size pieces. Place the pieces of dough into a buttered 8x4 inch bread pan. Cover and let rise for 30 minutes. While the dough is rising, mix together the cream cheese and sugar, set aside. Mix together the flour, sugar and melted butter to create the crumb topping, set aside. Halve and pit the cherries, set aside.
When the dough is ready, drop small spoonfuls of the cream cheese mixture over the top of the dough. Place the cherries on top of the cream cheese and dough. Sprinkle the crumb topping over the entire top of the bread. Put the bread pan on top of a baking sheet (in case some of the toppings fall off during baking) and bake the bread in a 375oF oven for 40-45 minutes or until an instant read thermometer registers between 190o-200o. Let the bread cool for 5 minutes and then remove to a wire rack to finish cooling. Allow bread to cool completely before slicing.