Red Wine Bread With Walnuts and Cream Cheese - Made in a Bread Machine

Hey everyone, I hope you are having an incredible day today. Today, we're going to make a special dish, Red Wine Bread With Walnuts and Cream Cheese - Made in a Bread Machine. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Red Wine Bread With Walnuts and Cream Cheese - Made in a Bread Machine is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few ingredients. You can cook Red Wine Bread With Walnuts and Cream Cheese - Made in a Bread Machine using 12 ingredients and 12 steps. Here is how you can achieve that.

I love wine, so I wanted to make a 100% wine bread.
After changing the ingredient ratios several times, I was finally able to make a bread I was satisfied with!

I used malt powder since I had it on hand, but you can omit it.
If you leave the malt powder out, the bread will be even more wine colored.
You can use cheap wine or leftover wine. For 6 rolls. Recipe by Himekichi

Ingredients and spices that need to be Get to make Red Wine Bread With Walnuts and Cream Cheese - Made in a Bread Machine:

1. 250 grams ★Bread (strong) flour
2. 50 grams ★Cake flour
3. 1/2 grams ★Malt powder (optional)
4. 24 grams ★Sugar
5. 3 grams ★Salt
6. 10 grams ★Skim milk powder
7. 24 grams ★Butter
8. 180 ml ★Red wine
9. 5 grams Dry yeast
10. 50 grams Walnuts
11. 6 10 to 15 grams pieces Cream cheese
12. 10 grams Butter to top the rolls

Steps to make to make Red Wine Bread With Walnuts and Cream Cheese - Made in a Bread Machine

1. Put the ★ ingredients in a bread machine. Put the yeast in the yeast compartment, and start the dough-only program.
2. When the added ingredients signal sounds, add the walnuts.
3. When the dough is finished, take it out onto a floured work surface, divide into 6 portions, and round off each one. (Each piece will be about 95 g.)
4. Cover with a tightly wrung out moistened paper towel, and leave to rest for 20 minutes.
5. Turn the dough over, and press down lightly with your hand.
6. Put on a piece of cream cheese, and wrap the dough around it securely.
7. If you hold the dough gently and roll it around and round on your work surface, the seam will become nice and neat. (I learned this when I used to work at a bakery.)
8. Line the dough on a square plate covered with kitchen parchment paper, and leave to rise at 40°C for 50 minutes (2nd rising).
9. When the 2nd rising is over, preheat the oven to 180°C.
10. Slash the tops of the rolls with a sharp knife, and put a sliver of butter in each cut. (If you wet your knife beforehand, it will be easier to slash the bread.)
11. I divided a 10 g piece of butter into thirds, and cut each piece in half again.
12. Bake in a 180°C oven for 20 minutes. It looks like this inside. The bread has a subtle wine color.

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