Why Cream Cheese?

[IrishMom82]

Hey everyone,
I've been browsing a lot of recipes and whatnot and I was noticing that in a lot of the "bread" recipes some amount of cream cheese is called for. For example, the mock danish recipe that I used called for 2oz. of cream cheese. Once I made the recipe I thought it tasted too much of cream cheese. Why is it that cream cheese is needed in a lot of the "bread" recipes? If it's not a nessecary ingredient I wouldn't use it as much but is it a nessecary ingredient? Thanks.

[liv]

Re: Why Cream Cheese?

I don't know. I think that people like the texture that you get when you heat up cream cheese like that. It is sort of bread like. But I agree with you about the mock danish - a bit too rich for my taste. When I make it I do reduce the cheese and I add a bit of canned pumkin.

[not2late]

Re: Why Cream Cheese?

Hey everyone,
I've been browsing a lot of recipes and whatnot and I was noticing that in a lot of the "bread" recipes some amount of cream cheese is called for. For example, the mock danish recipe that I used called for 2oz. of cream cheese. Once I made the recipe I thought it tasted too much of cream cheese. Why is it that cream cheese is needed in a lot of the "bread" recipes? If it's not a nessecary ingredient I wouldn't use it as much but is it a nessecary ingredient? Thanks.

The mock danish is supposed to taste like cheese danish. Plenty of people love it because it tastes similar to it (frankly, I think it tastes like sweet scrambled eggs---which isn't that great imo.) I know people say you can cook it until it gets "bready". That's not a very good descriptive term for the texture. It will get stiff and there might be some air holes scattered throughout the mock danish to give it a "bread"-like or sponge like appearance. But don't expect it to be "bready" in the way of bread.

For the Atkins Revolution Rolls recipe, the original recipe used cottage cheese. I think the cottage cheese or cream cheese acts similarly to wheat gluten. That is it provides a more dense protein structure to trap the air from the beaten egg whites, so you don't end up with Atkins Revolution pancakes.