Broccoli Cheese Fan Recipe

5 1 1
Broccoli Cheese Fan Recipe
Broccoli Cheese Fan Recipe photo by Taste of Home
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Broccoli Cheese Fan Recipe

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5 1 1
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min.

Ingredients

  • 3-1/4 to 3-1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 teaspoon salt
  • 1 cup water
  • 1 tablespoon butter, softened
  • 1-1/2 cups finely chopped fresh broccoli, cooked and drained
  • 1 cup (4 ounces) 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

In a large bowl, combine 2-1/4 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. 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.
Meanwhile, in a large bowl, combine the 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. Cover and let rise until doubled, about 15 minutes.
Beat egg white and cold water; brush over dough. Bake at 400° for 25 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 loaf (16 slices).
Originally published as Broccoli Cheese Fan in Best of Country Breads 2000, p63

Nutritional Facts

1 slice: 147 calories, 4g fat (2g saturated fat), 24mg cholesterol, 239mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 6g protein.

  • 3-1/4 to 3-1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 teaspoon salt
  • 1 cup water
  • 1 tablespoon butter, softened
  • 1-1/2 cups finely chopped fresh broccoli, cooked and drained
  • 1 cup (4 ounces) 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
  1. In a large bowl, combine 2-1/4 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 10 minutes.
  3. Meanwhile, in a large bowl, combine the 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.
  4. 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. Cover and let rise until doubled, about 15 minutes.
  5. Beat egg white and cold water; brush over dough. Bake at 400° for 25 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 loaf (16 slices).
Originally published as Broccoli Cheese Fan in Best of Country Breads 2000, p63

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MY REVIEW
lindashell User ID: 8216519 232427
Reviewed Sep. 7, 2015

"I made this back in 2008. Still making it. So Yummy"

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