Cream Cheese, Chili, & Onion Bagel Loaf

Name: Cream Cheese, Chili, & Onion Bagel Loaf
Cuisine: American
Ingredients: 250g strong white bread flour; 100g plain flour; 7g fast-action dried yeast; 1 tsp caster sugar; 1 tsp salt; 175ml whole milk; 50g unsalted butter, softened, plus 1 tbs melted to glaze; 1 egg, lightly beaten; 2 tsp olive oil; 250g cream cheese; 6 spring onions, finely sliced; 3 pickled green chili peppers, drained and finely chopped; 2 tbs snipped chives; salt and pepper; 1/2 tbs black sesame seeds; 1/2 tbs white sesame seeds; 1 tsp onion granules; 1 tsp garlic granules; 1 tsp poppy seeds; 1 tsp sea-salt flakes

7 steps

Updated at: Thu, 17 Aug 2023 02:35:02 GMT

Ingredients

1 servings

250gstrong white bread flour

100gplain flour

7gfast-action dried yeast

1 tspcaster sugar

1 tspsalt

175mlwhole milk

50gunsalted butter

softened, plus 1 tbs melted to glaze

2 tspolive oil

3pickled green chili peppers

drained and finely chopped

2 Tbschives

snipped

salt

pepper

½ Tbsblack sesame seeds

½ Tbswhite sesame seeds

1 tsponion granules

1 tspgarlic granules

1 tsppoppy seeds

1 tspsea-salt flakes

Instructions

Make the dough

Step 1

Mix both types of flour with the yeast, sugar, and salt in a stand mixer fitted with a dough hook until combined.

Step 2

Heat the milk to lukewarm and pour it into the dry ingredients with the 50g of softened butter and the egg. Mix on low to combine, then knead of medium fro 4-5 minutes, until smooth and elastic. Tip out the dough onto the work surface and shape it into a ball. Lightly oil the bowl, return the dough, cover it with a damp tea towel, and leave to rise for 45-60 minutes, until doubled in size.

Prepare the filling

Step 3

White the dough is rising, tip the cream cheese into a mixing bowl and add the spring onions, pickled chilies, and chives. Season with salt and pepper and mix to combine.

Shape and fill the dough

Step 4

Lightly flour the work surface and knead the dough gently for 20 seconds to knock it back. Weigh the dough and divide into 12 equal balls. Roll each ball into a neat 12 cm disc.

Step 5

Spread 1 tablespoon of the filling onto each disc and fold the discs in half to make 12 half-moon shaped dough sandwiches. Spread the remaining filling on top of 11 of the dough sandwiches, then stack them into pairs - one stack will not have cream cheese on the top. Place a pair of dough sandwiches into one end of the lined loaf tin, cheese-side facing inwards and rounded-side uppermost. Continue stacking to fill the length of the tin, ending with the dough without the cream cheese on top. Slide the tin into an oiled proving bag and leave the loaf to prove at room temperature for 45 minutes, until light and puffy and risen by at least one third.

Make the topping

Step 6

In a small bow, combine sesame seeds, onion and garlic granules, poppy seeds, and sea salt.

Bake the loaf

Step 7

Heat the oven to 350F. Brush the top of the loaf with melted butter and scatter with the topping mixture. Bake for 35-40 minutes, until deep golden and well risen. Leave to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely before serving.