2 cups bread flour
1 cup white sugar
1 cup brown sugar
2 tablespoons egg yolks
1 tablespoon butter, melted
1 1/2 tablespoons vinegar
1/4 teaspoon salt
1/4 teaspoon ground cardamom
1 (1 ounce) square unsalfrosted French baguette, cut into 2 inch cubes
Heat water in a large saucepan until it bubbles. Add a half cup of yeast, 1 teaspoon white sugar, brown sugar and egg yolks. Let stand for a few minutes and then pour into the pan. Bring to a boil, and cook 2 minutes. Remove from heat; drain and stir in margarine and vinegar. Let cool overnight. Transfer the yeast mixture into the loaf pan, and spread for 15 minutes. Crisp surface with a fork.
Bring a portion of the warm water to a boil (the other half being chilled dough). Once the water is absorbed, turn to coat. Let rest for a minute, then turn out onto a piece of waxed paper very carefully to avoid sticking. Coat all sides of the loaf with margarine and cream. Place loaf in the warm water, which should have bubbles on surface. Let rest overnight before cutting into squares or loaves. 6 loaves per loaf.
While the loaf rests, prepare the optional bread spout. In a small bowl, stir together 1/4 cup egg yolks, 1 1/2 tablespoons melted butter, vinegar and salt. Make a well in the center of the yeast mixture and pour in the egg yolks, 1 1/4 cup melted butter, salt, cardamom and top flour. Stir until thoroughly combined. Place the loaf into the hot water added to create a bubble instead of melting. Cover the loaf with waxed paper to keep from burning.
For the filling: In a large bowl, cream together bread flour and a mixture of 1/2 of the cream cheese, 1/2 of the sugar and 1/2 of the egg whisked cream of tartar. Beat in 1/2 of 1 cup flour. Beat until light and fluffy, but still become light and fluffy. Spoon into loaf mold according to package directions and spread out evenly.
Bake at 350 degrees F (175 degrees C) for approximately 40 minutes or until golden brown. Rack the loaf after the filling has browned on all sides. Serve warm.
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