Breakfast Herb Bread with a Smoked Salmon Spread
Recipe: #5888
July 07, 2012
Categories: Breakfast, Side Dishes, Lemon, Appetizers, Onions, Swiss, Baby Shower, Brunch, Fathers Day, Mothers Day, Potluck, Romantic Dinner, Oven Bake, Toaster Oven, more
"This is a perfect dish to make ahead for a relaxing Sunday brunch, a special breakfast with family, or to entertain with. Both the bread and spread can be made ahead which makes this very easy to enjoy with guests. I love to serve this with soft scrambled or poached eggs; and some fresh fruit. If you make the bread ahead of time, I love to toast it for just a minute to warm up, and then top it with the chilled salmon spread. I prefer to make these in the small mini loaf pans, I just think it makes a nice presentation for breakfast; but that is up to you - a regular sized loaf pan works just as well."
Ingredients
Nutritional
- Serving Size: 1 (178.8 g)
- Calories 382.2
- Total Fat - 9.2 g
- Saturated Fat - 4.4 g
- Cholesterol - 99.3 mg
- Sodium - 426.1 mg
- Total Carbohydrate - 62.6 g
- Dietary Fiber - 2.8 g
- Sugars - 13.9 g
- Protein - 12.1 g
- Calcium - 162.5 mg
- Iron - 1.7 mg
- Vitamin C - 4.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Salmon Spread ... In a small bowl, mix the room temp cheese, sour cream, scallion, and capers. Then, fold in the salmon and season with pepper. If you want, you can add salt; but I feel it isn't necessary - that is up to your personal taste. Refrigerate at least 1 hour before serving.
Step 2
Bread ... In a medium size bowl, add the flour, baking powder, sugar, salt, pepper, lemon zest, and herbs and mix well. Then, in a measuring cup or small bowl, add the melted butter, milk and eggs and beat well. Add the egg/milk mixture to the dry and use a fork to mix until combined. DO NOT over mix.
Step 3
Bake .. First, lightly grease and flour the pans. I actually use the baking spray from Pam, which has flour in it, but use what you are familiar with. Next, add the batter to 2 mini loaf pans (which is what I prefer. If you don't have one, you can get the disposable aluminum ones at the grocery store); or a regular size loaf pan works just as well. Bake on the middle shelf at 350 degrees for 20-30 minutes - baking times can change if you use a regular size loaf pan. Stick a knife in the center of the bread - if it comes out clean, the bread is done. Remove to the counter or hot plate and cool until you can remove it from the pan.
Step 4
Serve ... I prefer to serve the bread warm or lightly toasted - that is up to you. Spread with the chilled salmon spread and ENJOY! Soft scrambled or poached eggs are a great way to enjoy this breakfast/brunch.
Tips
No special items needed.