A Tradition in Family Baking

Creamed Tuna Puff

Creamed Tuna Puff
A light souffle bread is served under the creamy tuna topping.

  • 1+1/4 cups Bread Flour
  • 2+1/4 tsp Active Dry Yeast
  • 2 TBSP Sugar
  • ½ tsp Salt
  • ½ cup Milk
  • ¼ cup Water
  • ¼ cup Butter or margarine
  • 2 Eggs
  • 1 can (6+1/2 oz.), drained Tuna
  • 1 can (10+1/2 oz.), undiluted Cream of mushroom soup
  1. 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.

  2. Baker's Tip: A 1-lb. can flaked salmon or 2 cups cooked, cubed chicken can be used for the tuna; prepare as directed.

  3. 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 ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

You May Also Like

Leave a Reply

Rate this recipe: