Chocolate Cream Cheese Sourdough Bread

Serves 1
instagram.com

Directions

  1. 1Place cream cheese into a bowl.
  2. 2Place cream cheese into a bowl.
  3. 3Place cream cheese into a bowl.
  4. 4Add 1/2 cup of chocolate chips to the cream cheese.
  5. 5Add 1/2 cup of chocolate chips to the cream cheese.
  6. 6Add 1/2 cup of chocolate chips to the cream cheese.
  7. 7Melt the chocolate chips and cream cheese in the microwave for 30 seconds, stir, and microwave for another 15 seconds until melted.
  8. 8Melt the chocolate chips and cream cheese in the microwave for 30 seconds, stir, and microwave for another 15 seconds until melted.
  9. 9Melt the chocolate chips and cream cheese in the microwave for 30 seconds, stir, and microwave for another 15 seconds until melted.
  10. 10Add sugar to the melted chocolate and cream cheese mixture.
  11. 11Add sugar to the melted chocolate and cream cheese mixture.
  12. 12Add sugar to the melted chocolate and cream cheese mixture.
  13. 13Mix the chocolate, cream cheese, and sugar together.
  14. 14Mix the chocolate, cream cheese, and sugar together.
  15. 15Mix the chocolate, cream cheese, and sugar together.
  16. 16Measure out some salted caramel cashews onto a cutting board.
  17. 17Measure out some salted caramel cashews onto a cutting board.
  18. 18Measure out some salted caramel cashews onto a cutting board.
  19. 19Chop the salted caramel cashews finely.
  20. 20Chop the salted caramel cashews finely.
  21. 21Chop the salted caramel cashews finely.
  22. 22Spread out your proofed sourdough bread dough into a large rectangle, after adding 20g of sugar to the dough when you added salt.
  23. 23Spread out your proofed sourdough bread dough into a large rectangle, after adding 20g of sugar to the dough when you added salt.
  24. 24Spread out your proofed sourdough bread dough into a large rectangle, after adding 20g of sugar to the dough when you added salt.
  25. 25Spread the chocolate mixture on top of the dough, saving a little bit for when it is folded.
  26. 26Spread the chocolate mixture on top of the dough, saving a little bit for when it is folded.
  27. 27Spread the chocolate mixture on top of the dough, saving a little bit for when it is folded.
  28. 28Sprinkle the chopped cashews on top of the chocolate mixture.
  29. 29Sprinkle the chopped cashews on top of the chocolate mixture.
  30. 30Sprinkle the chopped cashews on top of the chocolate mixture.
  31. 31Add more chocolate chips on top of the cashews.
  32. 32Add more chocolate chips on top of the cashews.
  33. 33Add more chocolate chips on top of the cashews.
  34. 34Fold the sides of the dough into the middle until the sides meet and seal together.
  35. 35Fold the sides of the dough into the middle until the sides meet and seal together.
  36. 36Fold the sides of the dough into the middle until the sides meet and seal together.
  37. 37Seal the middle of the folded dough.
  38. 38Seal the middle of the folded dough.
  39. 39Seal the middle of the folded dough.
  40. 40Spread the remaining chocolate mixture on the folded part of the dough.
  41. 41Spread the remaining chocolate mixture on the folded part of the dough.
  42. 42Spread the remaining chocolate mixture on the folded part of the dough.
  43. 43Add more chocolate chips to the newly exposed chocolate mixture.
  44. 44Add more chocolate chips to the newly exposed chocolate mixture.
  45. 45Add more chocolate chips to the newly exposed chocolate mixture.
  46. 46Add more cashews to the newly exposed chocolate mixture.
  47. 47Add more cashews to the newly exposed chocolate mixture.
  48. 48Add more cashews to the newly exposed chocolate mixture.
  49. 49Gently roll up the dough using a bench scraper.
  50. 50Gently roll up the dough using a bench scraper.
  51. 51Gently roll up the dough using a bench scraper.
  52. 52Place the rolled dough into a well-floured banneton basket, cover, and proof in the fridge overnight.
  53. 53Place the rolled dough into a well-floured banneton basket, cover, and proof in the fridge overnight.
  54. 54Place the rolled dough into a well-floured banneton basket, cover, and proof in the fridge overnight.
  55. 55Bake in the morning at 450 degrees Fahrenheit for 30 minutes covered and 10-15 minutes uncovered or until the crust is at your preferred color.
  56. 56Bake in the morning at 450 degrees Fahrenheit for 30 minutes covered and 10-15 minutes uncovered or until the crust is at your preferred color.
  57. 57Bake in the morning at 450 degrees Fahrenheit for 30 minutes covered and 10-15 minutes uncovered or until the crust is at your preferred color.
  58. 58Slice the baked sourdough bread.
  59. 59Slice the baked sourdough bread.
  60. 60Slice the baked sourdough bread.

Ingredients

  • 8 oz cream cheese
  • 8 oz cream cheese
  • 8 oz cream cheese
  • 0.75 cup chocolate chips
  • 0.75 cup chocolate chips
  • 0.75 cup chocolate chips
  • 0.75 cup salted caramel cashews
  • 0.75 cup salted caramel cashews
  • 0.75 cup salted caramel cashews
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 1 batch sourdough bread dough
  • 1 batch sourdough bread dough
  • 1 batch sourdough bread dough
  • 20 g sugar for dough
  • 20 g sugar for dough
  • 20 g sugar for dough

Equipment

bowlspooncutting boardknifebench scraperbanneton basket

Tips

  • You could use any nut instead of cashews.
  • Be careful when rolling the dough as it can easily rip with the chocolate chips inside.
  • Make sure your banneton basket is well-floured to prevent sticking.