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Cream Cheese Salmon Bread

Cream Cheese Salmon Bread
  • 3 cups unbleached bread flour, plus more for dusting
  • ¾ teaspoon active dry yeast
  • 2¼ teaspoons kosher salt
  • 3 tablespoons extra-virgin olive oil.
  • 1 cup smoked salmon
  • 4 oz. cream cheese
  1. Using a hand whisk, combine the flour, yeast and salt in the bowl of an electric mixer.
  2. Stir in 1½ cups cold water and olive oil until a rough dough forms.
  3. Mix on low speed for 1 minute. Add in salmon and cream cheese.
  4. Mix until combined
  5. Scrape and pour the dough onto a heavily floured work surface.
  6. Knead for 5 minutes.
  7. Let rest for 10 minutes.
  8. Cut the dough into 2 equal pieces.
  9. Place each ball on a well-oiled cookie sheet, generously dust with flour and loosely cover with plastic wrap.
  10. Let the dough rise about 3 hours.
  11. Preheat oven to 375°F. Bake for 20 minutes or until golden brown.


Just Smoked Salmon
A division of  Wright Distributing Inc.
P.O. Box 3253
4223 S. Fey Rd.
Port Angeles, WA 98362
360) 452-3150   or Fax (360) 452-3159
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