unmuzzleme
Senior Cook
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.
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.
Barbara
