Remember, bread expands when baked

Sweet rich doughs are one of the category of breads we teach for the baking class, and therefore I needed to practice this category before school starts. We usually make cinnamon rolls for this, but I don’t like cinnamon rolls. So instead of that, I found this great recipe which got translated as braid cheese and blueberry. Personally, I think Bread braid with blueberry and cheese is a more suitable description, but its translated from Polish so I’m not going to complain. The translation was somewhat inconsistent, however. For instance, the ingredients says “cream 30%-36%” but the instructions call it “sour cream.” Anyhow, I did a few of my own interpretations of the translation, and did some substitutions due to necessity. I think the bread turned out great, and everyone loved it. Also, the bread turned out to be 2 or 3 times the size of what I had originally intended. Then again, I should have noticed that this was a large loaf by the 4 cups of flour. Silly me.

Right out of the oven


For the bread:

  • 8g Yeast
  • 200g Greek Yogurt
  • 2 eggs
  • 4 cups flour
  • 1/2 cups sugar
  • 120g butter (I used 1 stick, 7g shy of that)
  • 1 tsp salt
  • 1 beaten egg for egg wash

For the cheese filling:

  • 150g creamcheese
  • 100g Greek yogurt
  • 4 tbsp heavy cream
  • 2 tbsp sugar
  • 1pint of blueberries


  1. Proof yeast by using minimal amounts of hot water (not more than 32C) and dissolve the yeast pellets into that. Let it sit and become foamy. A thick paste is fine.
  2. Mix the dry ingredients together and set aside. Mix the Greek yogurt with a little water to make it less thick. I would say I used about 4 to 6 tbsp of water. Add the eggs and melted butter and mix until smooth.
  3. Combine the dry and wet ingredients together, and then the yeast paste. Mix to combine. Let it rise for 40 -50 minutes, about.
  4. To make the cheese filling, mix all ingredients together until smooth except for the blueberries.
  5. Roll out the dough into a big rectangle, and visually divide into thirds. For the left and right thirds, cut into horizontal strips, about 2-3cm thick.

    Roll to about 2cm thickness

  6. Lay your cheese filling on top of the center uncut third, and place blue berries on top.

    All those blueberries!

  7. Fold over the left and right strips successively to form a braid. Let proof for 30 minutes

    Photo courtesy of David Hsu

    Photo courtesy of David Hsu

    Photo courtesy of David Hsu

  8. Apply egg wash.

    Photo courtesy of David Hsu

  9. Bake at a 350F oven for 25-30 minutes, or until golden brown and delicious.

    Photo courtesy of David Hsu

Huge is an understatement

Also, I should probably not say this, but doesn’t it kind of look like a cocoon with some sort of bug breaking out of it… I hope that won’t stop you from trying this recipe!

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5 thoughts on “Remember, bread expands when baked

  1. Christine says:

    Ooh — it totally does look like a cocoon! Haha, I hadn’t even noticed! Anything with sweet cheese and blueberries is still good though. :P

  2. This looks really good. I bought a blueberry braided bread from a student for a school fundraiser and it was so good I want to recreate it myself but didn’t know how. Question- is the bread sweet and doughy-ish or more bread-ish?
    Hope that makes some sense, thanks!

  3. mydearbakes says:

    Loved this post! You made very very amazing bakes! =)

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