Appetizer

Cream Cheese Salmon Bread

This Cream Cheese Salmon Bread is sim­i­lar to the sweet French brioche, but for the fact that it is savory and filled with cream cheese and smoked salmon. Deli­cious! And I love the fact that it is some­thing “new” that most peo­ple have nev­er seen before. I like the cream cheese salmon fill­ing, but you can make it with any fill­ing you like, the pos­si­bil­i­ties are end­less!

cream cheese salmon bread

 

Recipe

My source of inspi­ra­tion was this French recipe. You can use the French St Moret cheese, but since cream cheese is just as good and much eas­i­er to find in the US, I chose cream cheese. Oth­er cheeses you could use are Ricot­ta or any oth­er white soft cheese.

You will need a stand mix­er or food proces­sor with a dough blade.

The recipe takes quite a bit of time, but most of the time is pas­sive time to let the dough rise so you do not have to be home dur­ing that time.

 

Print Recipe
Cream Cheese Salmon Bread
cream cheese salmon bread
Prep Time 20 min­utes
Cook Time 25 min­utes
Pas­sive Time 3 hours
Serv­ings
peo­ple
Ingre­di­ents
Prep Time 20 min­utes
Cook Time 25 min­utes
Pas­sive Time 3 hours
Serv­ings
peo­ple
Ingre­di­ents
cream cheese salmon bread
Instruc­tions
  1. First, pre­pare the bread dough. In your standup mixer/food proces­sor bowl, mix the dry yeast and the flour. Add the but­ter at room tem­per­a­ture, the sug­ar and the salt. Then, slight­ly warm the milk by plac­ing it in the microwave for 15 sec­onds. The milk should be luke­warm. Add the milk, and knead for 3 to 5 min­utes (depend­ing on how strong your dough mixer/processor is). You should end up with a ball. See pic­ture.
    dough for cream cheese salmon bread
  2. Place the ball of dough in a big bowl and cov­er it with a kitchen bowl. Let it sit cov­ered in a warm place for 2 hours. Dur­ing this time, the dough should dou­ble in size. See pic­ture.
    dough doubled in size
  3. With a rolling pin, unroll your ball of dough to make a rec­tan­gle. Spread cream cheese on your rec­tan­gle. Cut small pieces of smoked salmon and sprin­kle them all over the cream cheese. Take a few branch­es of dill, cut them with scis­sors, and sprin­kle them all over. See pic­ture.
  4. Start­ing at one of the longest sides of the rec­tan­gle, roll the dough to make a cylin­der. See pic­ture.
    cylinder for cream cheese salmon bread
  5. With a knife, cut the cylin­der in half hor­i­zon­tal­ly. See pic­ture.
    cutting cylinder
  6. You end up with 2 long pieces of dough filled with cream cheese and salmon. See pic­ture.
  7. Attach the 2 ends of the 2 long pieces of dough togeth­er at one end by press­ing the pieces togeth­er with your fin­ger, and braid the dough. Attach the end of your braid to the begin­ning of the braid by press­ing on the dough with your fin­gers so as to make a crown. See pic­ture. Cov­er with a kitchen tow­el, set aside for 1 hour in a warm place to let the dough rise again.
    bread braided in crown
  8. Pre­heat oven to 390 degrees Fahren­heit. With a pas­try brush, apply a beat­en egg on your bread crown (egg wash). Place on a bak­ing tray with parch­ment paper.
    cream cheese salmon bread prior to baking
  9. Bake for 25 min­utes. Enjoy warm.
    cream cheese salmon bread
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Bon Appétit!

French Mom

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Recipe Name
Cream Cheese Salmon Bread
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