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Creamed Tuna Puff
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A light souffle bread is served under the creamy tuna topping.
This recipe makes 6 servings
INGREDIENTS
| Bread Flour | 1+1/4 cups |
| Active Dry Yeast | 2+1/4 tsp |
| Sugar | 2 TBSP |
| Salt | 1/2 tsp |
| Milk | 1/2 cup |
| Water | 1/4 cup |
| Butter or margarine | 1/4 cup |
| Eggs | 2 |
| Tuna | 1 can (6+1/2 oz.), drained |
| Cream of mushroom soup | 1 can (10+1/2 oz.), undiluted |
DIRECTIONS
In large mixer bowl, combine flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and butter to 120-130°F (butter does not need to melt); add to flour mixture. Separate eggs, placing yolks in flour mixture and whites in small mixer bowl. Blend flour mixture at low speed until moistened; beat 3 minutes at medium speed. Cover; let rise in warm place until light and bubbly, about 30 minutes. Stir down better. Beat egg whites until stiff; fold into batter. Combine tuna and mushroom soup; spoon into ungreased 8-inch square pan. Spoon batter over to cover tuna mixture. Bake at 375°F for 40 to 45 minutes until golden brown. Serve immediately, inverting servings.
Baker's Tip: A 1-lb. can flaked salmon or 2 cups cooked, cubed chicken can be used for the tuna; prepare as directed.
You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.