Friday, March 7, 2008

Broccoli Cheddar Loaf

Someone requested that I post this recipe on my blog. I had made this with two different fillings for a party celebrating our daughter's baby dedication. The best part - the dough is the same recipe iI use for pizza dough! So try making a double batch and save yourself from time and effort! The dough freezes very well. Another cool variation might be to use phyllo dough for a flakier crust or instead of the broccoli add ham. I cut this into 2-3 inch slices, cut on the diagonal, and served it as an appetizer amongst other foods but it's versatile enough that I think it would work as a main course easily. If you're in a pinch or just don't feel like hassling with making everything from scratch just buy some fresh or frozen pizza dough! This recipe is enough for two loafs or one loaf & one pizza.


dough -

1 teaspoon white sugar

1 1/2 cups warm water (110 degrees F/45 degrees C)

1 tablespoon active dry yeast

1 tablespoon olive oil

1 teaspoon salt

2 cups whole wheat flour

1 1/2 cups all-purpose flour

1 egg, beaten (for the top)

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled. Place dough on lightly floured surface; flatten slightly with hands, then roll into 12x8-inch rectangle with rolling pin. (If dough is difficult to roll, cover with plastic wrap and let stand at room temperature for 30 min. before rolling out.)

Preheat the oven to 325 degrees at this point

1 cup cheddar cheese
5 oz broccoli, cooked
1/4 cup miracle whip
1 egg, beaten (for the top)

Mix all ingredients of the filling except the egg together and spread evenly over dough.

Moisten edges of dough with water. Starting at one of the long sides of dough, fold one-third of the dough over filling, then repeat with other long side of dough. Firmly pinch ends of dough together to seal. Place, seam-side down, on lightly greased baking sheet.

Cut three diagonal slits in top of dough with kitchen shears. Brush evenly with the egg for a golden crust.

35 to 40 min. or until golden brown. Cool 10 min. before slicing to serve.

Filling variation-
ham & swiss, ham & cheddar (I've personally made this and it's GOOD!), turkey & gouda, spinach & feta.

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