Some days, breakfast comes easier than others.

Today was one of those days.

Basically, all these tasty little treats amount to, is a wad of bread dough topped with cream cheese and a scoop of strawberry jam, topped with a fresh strawberry and some agave nectar. The full recipe will be posted at both The Breakfast Blogger, and Never Bashneverbashfulwithbutter.comhttp://www.neverbashfulwithbutter.comful With Butter, Ooh you tasty little things, by this evening.

I’d wax poetic about my childhood on the strawberry orchard, or talk about how my mom makes the best fresh bread on the planet (which is completely the truth, and no one will ever convince me otherwise), Perhaps I could spend an hour typing my memories about the first time I tried cream cheese, taking a giant bite out of the package, promptly spitting it out, vowing to never eat it again, or maybe I’d just ramble for a while about beautiful and blue the country sky is when you’re lying on your back in a field that goes on for miles and miles…

But sometimes some photos need fewer words than others.

Inspired by the danishes and sweetbreads that my mom used to make when I was growing up, This recipe could easily be made Vegan by substituting Vegan cream cheese and making a Vegan bread dough. Its all about the strawberries on this one.

For the breadlets-

4 c. all purpose flour
2 1/2 c. lukewarm water
2 (1/4 oz.) pkgs. dry or compressed yeast
1/2 tsp. salt
1 tbsp. vegetable shortening or butter
1 tbsp. sugar
Dissolve yeast in a little warm water. Add remaining water and mix. Add butter. Mix or sift together dry ingredients. Add half the flour, mixing with spoon or electric mixer or bread kneading attachment. Turn dough out on a lightly floured board or other surface.To knead, fold the dough over and push with the heel of the hand, adding remaining flour gradually. Give the dough a quarter turn and fold over and push again. Continue this folding, pushing and turning procedure until the dough is smooth and elastic, usually 8 to 10 minutes.

Place the dough in a greased bowl, turning to grease the surface. Cover the dough with a cloth and let rise until double in bulk. To determine whether the dough has risen enough, press two fingers about 1/2″ into the dough. If the indentations remain, the dough is ready to shape.

Punch down the dough again, and separate into two equal pieces. I usually cut each piece into ten pieces, but if you don’t want to make 20 little breadlets, you can make whatever you want with the rest, since its just regular bread dough.

Roll each of the pieces into round dough balls, and then pound them flat. Place them on a greased baking sheet and allow them to rest while you prepare the filling. (preheat the oven to 350)

For the cream cheese filling-

1 cup cream cheese
3 tablespoons sugar
1 teaspoon vanilla extract

Mix well, making sure the cream cheese is not clumpy.

Place a heaping spoonful in the center of each breadlet. With the back of the spoon make a small indent in the cream cheese, and place a teaspoon of Strawberry jam.

Bake at 350 for about 8-10 minutes, or until the bread is lightly golden brown, and the bottom is NOT burnt.

Allow to fully cool before placing a small strawberry with the top cut off, point end up in the center of the breadlet. Drizzle with a little agave nectar or sprinkle with some sugar before serving.

I love these little bites. They taste like summer in your mouth, and the cream cheese perfectly accents the sweetness of the strawberry. The bread is just there to catch the drippings, but it makes a perfect fluffy little sponge.

So delicious!

-A.

This entry was posted on Saturday, March 1st, 2008 at 2:14 am and is filed under June 2007. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.