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Broccoli Cheese Fan

By: Jo Groth  
"With broccoli, bacon and cheese, this delectable bread has the taste of a stuffed baked potato. Brunches at our house wouldn't be complete without this pretty bread. Even beginner bakers will soon master this attractive loaf."

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (3)

Rate/Review | 168 people have saved this

Prep Time:
25 Min
Cook Time:
25 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 3 1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 (.25 ounce) package quick-rise yeast
  • 1 teaspoon salt
  • 1 cup water
  • 1 tablespoon butter or margarine, softened
  • 1 1/2 cups finely chopped broccoli, cooked and drained
  • 1 cup shredded Cheddar cheese
  • 5 bacon strips, cooked and crumbled
  • 1 egg
  • 1/2 teaspoon dried minced onion
  • 1/2 teaspoon dried oregano
  • 1 egg white
  • 1 tablespoon cold water

Directions

  1. In a mixing bowl, combine 2-1/4 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 10 minutes.
  2. Meanwhile, in a bowl, combine broccoli, cheese, bacon, egg, onion and oregano. On a lightly floured surface, roll dough into a 16-in. x 9-in. rectangle with a 16-in. side facing you. Spoon broccoli mixture lengthwise over top two-thirds of dough to within 1 in. of edges. Starting at the plain long side, fold dough over half of filling; fold over again. Pinch seams to seal and tuck ends under. Place, seam side down, on a greased baking sheet. With a sharp knife, cut into eight strips to within 1 in. of pinched edge. Separate strips slightly; twist to allow filling to show. Place a large shallow pan on the counter; fill half full with boiling water. Place baking sheet containing bread over the water-filled pan. Cover and let rise until doubled, about 15 minutes. Beat egg white and cold water; brush over dough. Bake at 400 degrees F for 25 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2006 by Lisa L. 
Yum! Works well with fresh chopped spinach in place of the broccoli, and fresh onion, too. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2009 by poproxy 
Kind of messy to make, but tasty nonetheless! The only problem is that the filling didn't call... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2009 by ConnieK 
I made this recipe from a holiday magazine back in 1985. The only difference is form the... MORE

 
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