Cream Cheese Salmon Bread

This cheese Salmon Bread is comparable to the sweet French bun, except for the very fact that it's savory and stuffed with cheese and salmon. Delicious! and that i love the very fact that it's one thing “new” that almost all folks haven't seen before. i favor the cheese salmon filling, however you'll be able to create it with any filling you wish, the probabilities are endless! 

My supply of inspiration was this French direction. you'll be able to use the French St Moret cheese, however since cheese is simply nearly as good and far easier to seek out within the U.S., I selected cheese. different cheeses you'll use are cheese or the other white soft cheese. you may want a stand mixer or kitchen appliance with a dough blade. The direction takes quite little bit of time, however most of the time is passive time to let the dough rise thus you are doing not have to be compelled to be home throughout that point.

INGREDIENTS

• 3 tbsp unsalted butter
• 9 oz. all purpose flour
• 1 packet active dry yeast
• 3 tsp granulated sugar
• 1 big pinch salt
• 2/3 cup milk
• 4 oz. smoked salmon (lox)
• 4 oz. cream cheese
• 3–4 branches of fresh dill
• 1 egg (for egg wash)
• 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.
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.

Adapted from HERE