2010 – Party Bread

Ingredients for 1 servings:

• 420 g flour
• 1 tsp salt
• ½ tsp caraway seeds
• pepper
• 15 g yeast, fresh or 1 sachet of dry yeast
• ¼ liter of milk
• 50 g butter
• 1 egg(s)
• Flour for the work surface
• Oil for the tray
• Sesame seeds for sprinkling
• 400 g salmon (smoked salmon)
• 200 g cream cheese
• 2 tbsp dill
• 2 tbsp horseradish
• 4 tbsp brandy, optional
• 1 tbsp lemon juice
• pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

original party bread with salmon cream – especially for New Year’s Eve

For the bread dough, sift the flour with the spices. Crumble the yeast and dissolve it in lukewarm milk. Melt the butter over low heat. Whisk the egg. Quickly knead the flour with the milk, butter, and half the egg until you have a smooth dough. Let the dough rise in a warm place for about 1 hour. Then knead the dough briefly and divide it into 4 equal pieces. Knead the dough pieces again and divide each piece into 13 equal portions. Form these portions into 13 balls. Place them on an oiled baking sheet to form the required number. Repeat with the remaining portions of dough, then place the corresponding year (e.g., 2010) on the baking sheet. Cover and let rise in a warm place for about 45 minutes. Brush the bread numbers with the remaining egg and sprinkle with sesame seeds. Bake in a preheated oven on the second rack from the bottom at 180°C for about 20 minutes until light brown, then let cool. The bread tastes best fresh. For the salmon cream, finely chop the smoked salmon, mix with cream cheese, dill, horseradish, brandy, and lemon juice, and season with pepper. Refrigerate the salmon cream for about 30 minutes. Carefully cut the bread slices crosswise and remove the lid. Divide the salmon cream into 4 portions, spread 1/4 of the cream on each slice, and reassemble the bread slices. Arrange the bread slices on a large platter and serve.