The more you make it, the easier it gets.

Bread isn’t just a phase apparently and nowadays, having to optimize my time, I have spare time and more patience to wait until the next day. At the same time, Hive account@nathen007 also made me remember that our environment matters. So, these days I am taking that into consideration since most recipes out there involve proofing too long which makes sense, they live in places where it isn’t as humid as around SEA. Apparently, living in the tropics has its own advantage as fermentation is faster around here.

Still, I tried an overnight proofing and the taste is a lot better and just the way I like it. I included the ingredients so that you can try at home. Baking bread isn't as difficult as you thought it would be. You just need some patience or at least learn to 🤣

This recipe is also my twist on Korean cream cheese garlic bread. Typically they use brioche but this time, why not do it on rustic bread? It is also cost and time saving as well.

Ingredients for the bread

8 Servings slices of bread

• 200gr of all purpose flour
• 1 tsp instant yeast
• 1 tsp instant yeast
• 300 ml lukewarm water

Ingredients for the filling

• 6 tbsp of pre-made Cream Cheese filling
• Salt
• Parsley
• 6 cloves of garlic
• Margarine

How to’s

• In a bowl add flour, salt, yeast and water
• Mix until they form sticky dough and rest overnight or 8 hours.
• Once it’s done, shape them into a loaf of pan and bake for 30 minutes in an electric oven or 40-50 minutes in a gas oven.

For the wash/glazing and filling

• Mince 6 cloves of garlic and add melted margarine.
• Heat it up until the garlic is browning and the margarine is well-infused with the garlic.
• Add into the cream cheese mixture, give it a good mix and a generous amount of parsley.
• Once the bread is baked, make a cut and wash the bread with the garlic cream cheese mixture and fill in the gap with the remaining cream cheese.
• Bake for another 10 minutes, serve and enjoy.

While this looks like typical garlic bread, the cream cheese truly makes a whole lot different in the taste. It’s a great brunch and breakfast option for those who enjoy savory flavors like me.

It’s so hard not to bake everyday because there are many recipes I want to try and re-try. I made a bagel filled with cream cheese too but I am still perfecting the recipe. So, once I found the one recipe that’s actually great, I’ll be sharing it around here.

My mom isn’t familiar with most European styled baked goods and even French ones. So, we always bicker on the method haha since Indonesian bread is a lot different from what I like. We don’t really have rustic bread, it’s always soft bread and either bread rolls or brioche. So, I am also helping her understand french patisseries and even different types of bread as she never made one.

Anyway, see you in my next bake!