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Give your afternoon tea sandwiches an extra special twist by delicately infusing the light wholemeal loaf with Twinings English Breakfast tea. To finish, fill with beautiful slices of fresh smoked salmon on top of a dill blended cream cheese and slice of cucumber and serve with a cup of warm English tea.

INGREDIENTS - Bread

Qty Ingredients
400g Allinson Very Strong Wholemeal Bread Flour
100g Allinson White Bread Flour
1 Sachet Allinson Easy Bake Yeast
½ tsp Salt
50g Butter (Melted)
1 tbsp Billington’s Light Muscovado Sugar
300ml Warm Water
3 Twinings English Breakfast Tea Bags

INGREDIENTS - Filling

Qty Ingredients
6 Smoked Salmon Slices
200g Cream Cheese
1 Large Cucumber
A Few Sprigs Of Fresh Dill

HOW TO

  • Before you begin to mix the bread dough, steep the teabags in the warm water for 2-3 minutes, before removing from the water.
  • Mix the flours, yeast and salt in a bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.
  • Tip onto a lightly floured dusted surface and knead for 10 minutes. Lightly grease the mixing bowl with some oil. Put the dough back in, cover with a clean tea towel or oiled cling film and leave to rise until double in size.
  • Knock back the dough by gently kneading just 5 times to get the air out. Mould into a smooth oval and lift into a lightly oiled 900g / 2lb loaf tin.
  • Cover the dough again and leave to prove until doubled in size. Preheat your oven to 200°C (fan 180°C, gas mark 6)
  • Lift the tin onto the middle shelf of the oven and bake for 35-40 minutes until you can lift the bread loaf from the tin and when you tap the base it sounds hollow. Cool on a wire rack.
  • Once cooled, slice into even rectangles and fill with thinly sliced cucumber, cream cheese blended with fresh dill sprigs and smoked salmon slices.
  • For a real afternoon tea feel, trim the crusts off of your sandwiches.

This recipe was created by our friends over at Baking Mad.

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