Cream Cheese Salmon Bread
Serv­ings Prep Time
4peo­ple 20min­utes
Cook Time Pas­sive Time
25min­utes 3hours
Serv­ings Prep Time
4peo­ple 20min­utes
Cook Time Pas­sive Time
25min­utes 3hours
Ingre­di­ents
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.
  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.
  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.
  5. With a knife, cut the cylin­der in half hor­i­zon­tal­ly. See pic­ture.
  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.
  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.
  9. Bake for 25 min­utes. Enjoy warm.

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Recipe Name
Cream Cheese Salmon Bread
Author Name
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