"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches
Reply
 
Thread Tools Display Modes
 
Old 11-11-2006, 11:30 AM   #1
Senior Cook
 
unmuzzleme's Avatar
 
Join Date: Jul 2006
Location: Pittsburgh, PA
Posts: 104
Picnic Basket Bread

I'm making this tasty recipe tonight for a potluck. There will be vegetarians there, so I'm going to try a vegetarian version with spinach and broccoli instead of spinach and chicken. I'm a little skeptical of spinach/broccoli together, but I couldn't think of something better...so I'm going to keep checking back to see if anyone has better suggestions after reading the recipe.

PICNIC BASKET BREAD
Serves 8

1 packet of yeast
2-1/2 to 3 cups all-purpose flour, divided
1 TBSP sugar
1 tsp salt
2 cups cooked chicken, finely chopped (leftovers work great)
1 10-oz package frozen chopped spinach, thawed and drained
1/4 cup parmesan cheese
1/4 cups finely chopped onion
1 egg white, beaten
2 tsp sesame seeds

In a mixing bowl, dissolve the yeast in 1 cup of warm water. Add 1 cup of the flour, sugar, and salt. Beat on low for 30 seconds. Beat on high for 3 minutes. Slowly stir in as much remaining flour as possible. Turn the dough out onto a floured board and knead in enough flour to make soft dough that isn't sticky. Cover and set aside.

Preheat oven to 375˚F.

Combine the chicken, cheese, spinach, parmesan and onion. Season with salt.

Roll the dough to 16" X 10" rectangle. Spread the filling lengthwise down the center of the dough. Bring the long sides together over the filling. Seal the dough with your fingers, creating a seam. Tuck the ends in to seal them.

Place the filled dough seam-side down on a lightly greased baking sheet. Brush the top with a mixture of egg white and 1 TBSP of water. Sprinkle sesame seeds on top.


Bake at 375˚F for 40 minutes, or until the top begins to be golden brown. If you touch the bread and think it doesn't seem cooked, and the top is browning, you can put aluminum foil over the top to keep it from getting too brown.

Slice into 8 pieces and serve hot or chilled for a great appetizer.

__________________

__________________
"Any reviewer who expresses rage and loathing for a novel is preposterous. He or she is like a person who has put on full armor and attacked a hot fudge sundae."Kurt Vonnegut
unmuzzleme is offline   Reply With Quote
Old 11-11-2006, 11:53 AM   #2
Executive Chef
 
boufa06's Avatar
 
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
I think you should leave the broccoli out as it doesn't go well with spinach. You could add chopped leeks instead. Alternatively, you could replace spinach with sliced mushrooms, olives and sweet red peppers.
__________________

__________________
boufa06 is offline   Reply With Quote
Old 11-11-2006, 05:00 PM   #3
Senior Cook
 
unmuzzleme's Avatar
 
Join Date: Jul 2006
Location: Pittsburgh, PA
Posts: 104
Thanks! I took your suggestion and left the broccoli out. Rather than do broccoli with mushrooms, though, I did spinach with mushrooms. I think it will taste pretty good, but I'll let you know.

I may try all those other mix-ins as well...especially the red bell peppers. That sounds mighty tasty!
__________________
"Any reviewer who expresses rage and loathing for a novel is preposterous. He or she is like a person who has put on full armor and attacked a hot fudge sundae."Kurt Vonnegut
unmuzzleme is offline   Reply With Quote
Old 11-11-2006, 05:06 PM   #4
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Sounds wonderful!!!!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 11-11-2006, 05:26 PM   #5
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,919
This sounds so good!

Barbara
__________________
Barbara L is offline   Reply With Quote
Old 11-11-2006, 08:26 PM   #6
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
This is a kind of stromboli and they are good. Can be made with frozen bread dough in a pinch. I wouldn't mind the double hit of veggies myself. And I might be tempted to add some thinly sliced Swiss or other cheese. 'Twould be good served with some marinara sauce as a dipper for the slices.
Thanks for the reminder. Haven't thought of these for a while.
__________________
Gretchen is offline   Reply With Quote
Old 11-12-2006, 11:02 AM   #7
Senior Cook
 
unmuzzleme's Avatar
 
Join Date: Jul 2006
Location: Pittsburgh, PA
Posts: 104
Gretchen, I have seen many versions of this recipe that change up the cheeses (swiss, provolone, etc.). I'm sure it would be great with any of them! Pretty much any cheese that melts well would work. I can imaging a Greek spanikopita-type version with feta...yum yum! I may have to try that....My mom has always made it with cheddar though.

The vegetable (spinach and mushrooms) version of the picnic basket bread was a HUGE hit at the potluck! Most of my friends could not believe I made the bread from scratch, despite my insistence that it is so easy!!!! It really really is. The only part that might be tricky is getting the water temperature right for the yeast, but if you have a thermometer, you should be fine (105-115F). And it's true that frozen bread dough works! My mom has gotten a little lazy in her empty-nest years, and that's what she uses most of the time now for this recipe. She says that she thinks the from-scratch dough tastes better though.
__________________
"Any reviewer who expresses rage and loathing for a novel is preposterous. He or she is like a person who has put on full armor and attacked a hot fudge sundae."Kurt Vonnegut
unmuzzleme is offline   Reply With Quote
Old 11-12-2006, 11:04 AM   #8
Head Chef
 
lulu's Avatar
 
Join Date: May 2006
Location: England
Posts: 2,039
Yes, I was thinking spinach and feta. Good recipe! I love it when things are as big a success at a gathering, glad your bread got a starring role for you!
__________________
In omnibus amor et iustum
lulu is offline   Reply With Quote
Old 11-12-2006, 01:29 PM   #9
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
In digging through my recipes last night I found something similar using Reuben sandwich ingredients - there's just no end to what you can do here!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 11-12-2006, 01:36 PM   #10
Master Chef
 
SierraCook's Avatar
 
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
I have a similar recipe that uses provolone, proscuitto, roasted red peppers, and pesto. But your version sound interesting, thanks for sharing.
__________________

__________________
Do what you can, with what you have, where you are.

Theodore Roosevelt
26th president of US (1858 - 1919)
SierraCook is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:53 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.