450 g Smoked salmon; (1lb)
450 g Ciabatta bread flour; (1lb)
450 g Strong bread flour; (1lb)
170 g Fresh yeast; (6oz)
110 g Butter; (4oz)
Olive oil
Water
Milk
Salt
Sugar
20 g Fresh basil; (1oz)
Sift the flour and add into a bowl with the salt and sugar; add the warm
water to the yeast and stir into the flour. Knead in a mixer for about 5
minutes.
While mixing up, chop up the salmon and leave to one side, cover the bread
with clingfilm and place in a warm place and leave to one side for 10
minutes to double and rise. Knock back the bread and knead into a large
bread loaf, adding the chopped fresh basil. Cover over and leave in a warm
place to rise again. Dust with flour and cook in an oven at 180C/350F/gas
mark 4. Remove from the oven and eat warm.
Yields
1 servings