Why Make This Recipe
Raspberry Cheesecake Sourdough Bread is a delightful twist on traditional sourdough. It combines the rich, tangy flavor of cream cheese with the sweet and tart taste of raspberries. This recipe results in a soft and flavorful bread that is perfect for breakfast or as a snack. Plus, the unique texture and taste will impress your family and friends.
How to Make Raspberry Cheesecake Sourdough Bread
Ingredients:
- 625 grams bread flour (about 4 cups)
- 100 grams active sourdough starter (about 1 cup)
- 10 grams salt (about 1 3/4 teaspoon)
- 450 grams water (about 1 1/2 cup)
- 1/2 cup sliced raspberries (use freeze-dried for best results)
- 8 oz softened cream cheese
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Directions:
- Prepare to knead the dough and let it rest for a total of 12 hours, with a minimum of 3 hours at room temperature.
- Combine sourdough starter, water, and flour in a large mixing bowl with a wooden spoon until mixed.
- Let the mixture sit for 1 hour (this is the autolyse stage).
- Add salt and let it sit for another 30 minutes.
- Perform the first stretch and fold or coil fold.
- Let it rest for another 30 minutes and repeat the fold.
- Continue stretching and folding 3-4 more times until the dough is jiggly and has doubled in size.
- Prepare the cream cheese filling by mixing softened cream cheese, sugar, and vanilla in a small bowl.
- Prepare raspberries by washing and lightly drying them.
- Stretch the dough into a rectangle and evenly distribute the cream cheese mixture and raspberries.
- Fold the dough like an envelope, adding more cream cheese and raspberries as needed.
- Roll the dough tightly and shape it into a ball.
- Place the dough in a floured banneton proofing basket or lined bowl, cover with plastic wrap, and refrigerate for at least 12 hours.
- Remove the dough from the fridge, let it sit for about an hour, and preheat the oven to 450°F (230°C).
- Carefully flip the dough onto parchment paper, score the top, and place it in a preheated Dutch oven.
- Bake the dough for 35 minutes, uncovering after 20 minutes to finish baking.
- Let it cool on a rack before slicing.
- Store in a bread bag or plastic bag.
How to Serve Raspberry Cheesecake Sourdough Bread
This delectable bread is best served fresh. You can enjoy it plain, or spread a little butter on top. It also tastes fantastic with jam or as a base for open-faced sandwiches. Slice it for breakfast or a sweet afternoon treat with a cup of coffee.
How to Store Raspberry Cheesecake Sourdough Bread
To store the bread, place it in a bread bag or plastic bag to keep it fresh. It is best to eat it within a few days, but you can freeze it for longer storage. Just slice the bread before freezing to make it easy to grab a piece whenever you like.
Tips to Make Raspberry Cheesecake Sourdough Bread
- Use freeze-dried raspberries for the best flavor and texture.
- Make sure your sourdough starter is active and bubbly for a good rise.
- Be gentle when folding the dough to keep the air bubbles intact.
- For a stronger raspberry flavor, add a bit more of the fruit in your filling.
Variation
You can switch up the fruit by using blueberries or strawberries instead of raspberries. This will give you a different flavor while keeping the creamy cheesecake filling.
FAQs
1. Can I make this bread without a sourdough starter?
Yes, but it will not have the same depth of flavor. You can use commercial yeast, but adjust the rising times.
2. How long does it take to make this bread?
The process takes about 12 to 24 hours, including resting and chilling time.
3. Can I freeze this bread?
Yes, you can freeze the bread. Just make sure it is completely cooled before wrapping and freezing for best results.
Raspberry Cheesecake Sourdough Bread
- Total Time: 755 minutes
- Yield: 1 loaf
- Diet: Vegetarian
Description
A delightful twist on traditional sourdough, this Raspberry Cheesecake Sourdough Bread combines the rich tang of cream cheese and sweet-tart raspberries for a soft, flavorful treat.
Ingredients
- 625 grams bread flour (about 4 cups)
- 100 grams active sourdough starter (about 1 cup)
- 10 grams salt (about 1 3/4 teaspoon)
- 450 grams water (about 1 1/2 cup)
- 1/2 cup sliced raspberries (freeze-dried recommended)
- 8 oz softened cream cheese
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
- Prepare to knead the dough and let it rest for a total of 12 hours, with a minimum of 3 hours at room temperature.
- Combine sourdough starter, water, and flour in a large mixing bowl with a wooden spoon until mixed.
- Let the mixture sit for 1 hour (autolyse stage).
- Add salt and let it sit for another 30 minutes.
- Perform the first stretch and fold or coil fold.
- Let it rest for another 30 minutes and repeat the fold.
- Continue stretching and folding 3-4 more times until the dough is jiggly and has doubled in size.
- Prepare the cream cheese filling by mixing softened cream cheese, sugar, and vanilla in a small bowl.
- Prepare raspberries by washing and lightly drying them.
- Stretch the dough into a rectangle and evenly distribute the cream cheese mixture and raspberries.
- Fold the dough like an envelope, adding more cream cheese and raspberries as needed.
- Roll the dough tightly and shape it into a ball.
- Place the dough in a floured banneton proofing basket or lined bowl, cover with plastic wrap, and refrigerate for at least 12 hours.
- Remove the dough from the fridge, let it sit for about an hour, and preheat the oven to 450°F (230°C).
- Carefully flip the dough onto parchment paper, score the top, and place it in a preheated Dutch oven.
- Bake the dough for 35 minutes, uncovering after 20 minutes to finish baking.
- Let it cool on a rack before slicing.
Notes
For best flavor and texture, use freeze-dried raspberries. Ensure that your sourdough starter is active and bubbly for the best rise.
- Prep Time: 720 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American