Cream Cheese Soft Bread

Exclude butter and cheese; put all other ingredients into the stand mixer. Mix on speed 1 for 3 minutes until no dry flour remains. Knead on speed 4 for 10 minutes until a rough dough is formed.

Add butter and cheese to the dough. Mix on speed 1 for 3 minutes until fully combined. Knead on speed 5 for around 10 minutes (check if a 'glove film' has formed). Observe for 10 to 20 minutes as needed.

Knead until the dough is smooth and has a shiny white appearance. You should be able to pull out a 'glove film' with a smooth edge and no jagged tears. Let the dough rise at room temperature or use an oven or proofing box until doubled in size. Then, punch down and divide the dough.

Divide the dough into 16 portions. For a mold that is 28✖️28 in size, place the portions in a warm environment for their second rise. You can use an oven, proofing box, or room temperature (if warm) until the dough is about 1.5 times in size.

Once the second proof is complete, sift flour evenly over the dough. Preheat the oven to 170°C with heat from both top and bottom.

After preheating, bake on the lowest rack of the oven at 170°C for 20 minutes. Remove from the oven and let cool on a wire rack. (For convection ovens set to precise temperatures: 150°C for 20 minutes will work.) I use a convection oven to bake multiple trays at this temperature.

Look how soft and stretchy it is! Thanks to the cheese, it’s truly both soft and aromatic and feels healthier to eat.

Ovaltine hazelnut spread is incredibly delicious. I don't recommend eating too much since it’s quite sweet—perfect for occasional indulgence!

To make a chocolate cocoa version, simply add 10g of pure cocoa powder to the original recipe. I use imported Valrhona cocoa powder.

For breakfast, pair it with a cup of hot milk or hot soy milk. You can also use strawberry jam or hazelnut spread—both work great. You can even eat it plain and it’s still delicious. 😋

Soft and stretchy.

Final product.

White and fluffy souffle.