Tuesday, May 11, 2021

Broccoli Bread #BreadBakers

 Cut open this bread to find a savory filling of broccoli, cheese, tomatoes and olives.  It is perfect as an appetizer or even a light meatless meal when served with a side salad.


The Bread Bakers are sharing "Surprise Inside" Breads today..........
Kelly of Passion Kneaded is hosting this month and chose this fun theme.  I am very anxious to see what everyone made.  Let's take a look........

BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.




I am sharing a recipe for bread dough with you today, however you can use your favorite recipe or even a loaf of frozen dough from the grocer.  You need enough dough for one loaf of bread which will provide you with two loaves of broccoli bread.


This bread is best served warm but if there are leftovers, not to worry, you can serve them room temp, wrap in foil and reheat in the oven or give them a quick zap in the microwave.


True confessions......I always have frozen dinner rolls or bread in my freezer.  It doesn't stop me from baking my own but it comes in very handy when you have other things to do and can just pull a loaf from the freezer before you go to bed at night and know that you will be good to go the next day.


Bread, Appetizers, Meatless Meals, Broccoli, Cheese
Bread
American
Yield: 16 servings (2 loaves)
Author: Wendy Klik
Broccoli Bread

Broccoli Bread

Cut inside this loaf of bread and find a surprise filling of broccoli, feta, tomatoes and olives.
Prep time: 30 MinCook time: 40 MinInactive time: 1 H & 15 MTotal time: 2 H & 25 M

Ingredients

  • 3 1/2- 4 1/2 c. of Bread Flour
  • 1 package active dry yeast
  • 1 c. milk
  • 1/3 c. butter
  • 1/3 c. sugar
  • 1/2 t. salt
  • 2 eggs
  • 3/4 lb  blanched broccoli, chopped
  • 2 T. olive oil
  • 2 cloves garlic, minced
  • 4 (oil packed) sun dried tomatoes, drained and chopped
  • 2 T. chopped black olives
  • 1/4 t. crushed red pepper
  • salt and pepper, to taste
  • 1/2 c. crumbled feta cheese
  • 1/2 c. grated parmesan cheese

Instructions

  1. Mix 2 c. of flour and the dry yeast in a large bowl of a stand mixer. Heat the milk, butter, sugar and salt to 120-130*. Add to flour and yeast and mix on low speed with paddle blade for 30 seconds. 
  2. Add eggs and mix on med high speed for 5 minutes. Turn speed to low and add flour until the dough doesn't want to accept anymore. 
  3. Change from paddle blade to dough hook and knead until the dough is smooth and elastic. Shape dough into a round and place in an oiled bowl. Flip the round of dough over so that all sides are covered with oil. Cover the bowl, place it in a warm space and let dough rise until doubled in size, about 1 hr. 
  4. When dough is doubled remove from bowl, punch down and split dough in half making 2 balls. Cover and let rest for 10 minutes. Using a pastry cutter cut the dough in half.  You will use one half for this recipe.  The other half can be frozen for later use.
  5. Heat the olive oil in a large skillet over medium heat.  Add the garlic and cook for a few seconds, add the tomatoes, olives and red pepper.  Cook for a minute and then add the broccoli to the pan.  Season with salt and pepper and set aside.
  6. Divide the dough ball in half.  On a lightly floured surface roll each half into a rectangle.  Spoon half of the broccoli mixture down the center of each rectangle.  Top each with half of the feta and half of the parmesan.  Roll the dough up around the filling and fold in the ends. 
  7. Bake in a preheated 350* oven for 30-40 minutes, until golden brown.  Let cool slightly, slice and serve warm.

Notes:

Adapted from a recipe found at Epicurious

Nutrition Facts

Calories

603.75

Fat (grams)

10.63

Sat. Fat (grams)

4.52

Carbs (grams)

105.47

Fiber (grams)

4.12

Net carbs

101.35

Sugar (grams)

5.26

Protein (grams)

19.70

Sodium (milligrams)

251.76

Cholesterol (grams)

41.14
Created using The Recipes Generator

20 comments:

  1. I love all that broccoli goodness you stuffed this full of! This sounds absolutely delicious!

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    Replies
    1. It is very good Rebekah and as you said in your post, the possibilities are endless.

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  2. This sounds amazing, Wendy. I love anything that has beautiful vegetables. I can't wait to try this.

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    Replies
    1. I think it will be great for a plant based meal at your house.

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  3. That looks amazing, I am going to try this broccoli filled bread Wendy!

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  4. Feta and asparagus are so delicious together. I love stuffed bread! This bread sounds delicious.

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  5. Broccoli and feta make a lovely filling! I'm glad you went savory, Wendy.

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  6. My fam loves broccoli, they would totally go for this bread!

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  7. I love how loaded this is. Definitely a great one to try.

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  8. This is a healthy and delicious snack bread. The stuffing seems yum! I am going to bake this soon.

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  9. You showed me a dinner recipe, Thanks for sharing this beautiful and yummy broccoli bread.

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  10. Love this savoury vegetable filled bread. Perfect with some hot soup

    ReplyDelete

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