Friday, May 9, 2014

Salmon Bread

Salmon Bread Dough Recipe

In a large mixer bowl, combine 1-1/2 cups of the flour, yeast, sugar, salt, thyme, oregano, basil, onion and garlic powders and peppers. Gradually add the warm water and oil to the dry ingredients, then beat for 2 minutes at medium speed, stopping to scrape the bowl occasionally. Beat for 2 minutes at high speed. Stir in enough of the remaining flour to make a soft dough.

Knead dough on a floured surface until it’s smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, turning to oil the top. Cover and let rise in a warm, draft-free spot until doubled in volume, about 30 to 45 minutes.

Punch the dough down. Place on a floured surface and roll into a 10×14″ rectangle. Spread the filling on top of dough. With a sharp knife, make cuts from the filling to the dough edges at one-inch intervals along the sides of the filling. Alternating sides, fold the strips at an angle across the filling for a braided effect.

salmon Filing

1 16-ounce package beef  Hot Sausage

1/2 cup unsalted butter (1 stick)

1/4 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped green bell pepper

2 tablespoons minced garlic

1 8-ounce package cream cheese, softened

1 8-ounce package Velvetta cheese, cut into 1/2-inch cubes

1 pound salmon thawed and drained (but not rinsed)

1 bunch green onions, sliced

2 tablespoons fresh lemon juice

1 tablespoon parsley flakes

1 teaspoon dried thyme leaves

1 teaspoon dried oregano leaves

1 tablespoon garlic powder

1/2 teaspoon Lea & Perrins (Worcestershire sauce)

1/4 teaspoon cayenne pepper

Salt and black pepper to taste

FOR SALMON FILLING:  In a large saucepan over medium heat, cook sausage until browned and crumbly, breaking it up as it cooks with the side of a spoon or a potato masher.  Reduce heat to medium-low.  Add butter, onion, celery, bell pepper and garlic; saute until tender, 3-5 minutes.  Add cream cheese and velveeta cheese; stir constantly until melted.  Reduce heat to low.  Add cook salmon .  Add salmon and remaining ingredients to pan.  Stir to combine; cook over low heat until mixture is heated through, 3-5 minutes.


ASSEMBLY: Preheat oven to 350 degrees. Slice bread in half brush each bread slice with garlic butter. Bake until toasty brown and firm, 12-15 minutes.Set aside. Spread bread with a generous amount of craw fish filling. Bake until bubbly and golden. Serve warm