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1
If you use a bread maker, please follow the instructions to knead the dough and complete the first rising.
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2
I knead the dough by hand.
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3
Heat the milk to about 38C.
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4
Bring the butter to room temperature.
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5
Mix all the ingredients in a bowl.
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6
I used cold cream cheese straight from the refrigerator.
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7
Once the dough is kneaded, let it rise (1st rising).
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8
It will take about 50 minutes at 40C.
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9
Please allow the dough to double in size.
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The increase in volume is important here, not the time indicated, which is just a guideline.
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Deflate, then and divide the dough into 16 portions while weighing it.
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Round off each portion, and let them rest for 15 minutes.
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13
Please be careful to not let the dough dry out.
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14
Flatten each ball of dough to deflate it, and round them off into balls with smooth, taut surfaces, Pinch the seams tightly closed.
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15
Place the dough balls seam side down in a greased square pan.
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16
If you place the dough balls in the four corners first, it's easy to line them up evenly.
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17
The pan will get quite full!
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18
Cover with a tightly wrung out moistened kitchen towel, and allow the dough to rise again (2nd rising).
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19
It will take another 50 minutes or so at 40C.
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20
Leave it to rise until the tops of the dough are about 70% up the sides of the pan.
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21
Optionally sprinkle black pepper on top before baking.
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22
Brush a little milk on the surface before you add the pepper; it will stick to the surface better then.
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23
Preheat the oven to 190C.
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24
When it's done heating up, down it down to 180C and bake for 19 ~ 20 minutes.
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25
Once baked, drop the tin from height onto your countertop to release the hot steam from the pan.
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26
Remove the loaf from the pan.
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Cool on a rack, then store in a bag.
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28
It will not have a pronounced cheese flavor.
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29
It will just have a subtle cheesy aroma that fills your mouth.
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30
You can always add more cream cheese amount if you like.
