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Smoked Salmon and Basil Bread

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
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 180 degrees C/350 degrees F/gas mark 4. Remove from the oven and eat warm.

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