Finger sandwiches - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Easy
Ingredients
For the bread
- 500 g Very strong white bread flour
- 1 tsp Salt
- 1 tsp Unrefined golden granulated sugar
- 15 g Butter (unsalted)
- 1 Easy bake yeast sachet (7g)
- 300 ml Warm water
For the fillings
- 150 g Cream cheese
- 170 g Smoked salmon
- 200 g Honey roast ham
- Cucumber (thinly sliced)
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1
Mix the flour, salt and sugar in a large bowl. Rub in the butter and stir in the yeast.
For this step you'll need:
- 500g Very strong white bread flour
- 1tsp Salt
- 1tsp Unrefined golden granulated sugar
- 15g Butter (unsalted)
- 1 Easy bake yeast sachet (7g)
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2
Make a well in the centre of the flour mixture and add 300ml hand hot water. Mix together until a soft dough starts to form. This will take a couple of minutes. Turn the dough onto a lightly floured surface. Knead until smooth and elastic, this can take up to 10 minutes by hand or just 5 minutes in a mixer
For this step you'll need:
- 300ml Warm water
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3
Shape into a fat sausage shape and drop into a 1kg (2lb) loaf tin.
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4
Cover loosely with oiled cling film and leave to rise in a warm place until doubled in size then remove the cling film.
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5
Pre-heat your oven to 230°C (fan 210°C, gas mark 8).
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6
Place the bread in the centre of the pre-heated oven and bake for 15 minutes then reduce the oven temperature to 200°C (fan 180°C, gas mark 6) and cook for a further 15-20 minutes until the bread is risen and golden brown and sounds hollow when tapped underneath.
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7
Allow the bread to cool completely then store in a bread tin over night.
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8
Cut the bread into thin slices. Divide the slices into three. Fill one third with cream cheese and smoked salmon, season with black pepper. Spread one third with butter and thinly sliced cucumber . Fill the last third with butter, mustard if liked, and ham.
For this step you'll need:
- 150g Cream cheese
- 170g Smoked salmon
- 200g Honey roast ham
- Cucumber (thinly sliced)
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9
Stack a few of the sandwiches on top of each other then cut off the crusts and discard. Cut the sandwiches into fingers and arrange on a plate. Cover tightly with cling film and leave in the fridge four up to 3-4 hours and serve on a tiered cake stand.