Cookbook Profile

Broccoli and Cheese Bread

Makes 2 loaves


This is great as a casual snack or an elegant hors d'oeuvre. Cut the loaf into larger pieces when you need something more, or team it with a bowl of soup. Cut it into smaller pieces for hors d'oeuvres. Add some chopped sun-dried tomatoes or roasted peppers if you like.


Vegetable oil cooking spray
1 package (10 ounces) chopped frozen broccoli, thawed and squeezed of excess water
1/2 cup thinly sliced green onions
1 large egg, beaten
2 tablespoons milk
1 tablespoon chopped fresh dill
1/4 teaspoon ground nutmeg
2 cups grated cheddar cheese
1/4 cup fresh bread crumbs
1 to 2 tablespoons flour
1 tube (11 ounces) crusty French bread dough, refrigerated


1. Preheat the oven to 375 F. Spray a baking sheet with the cooking spray.

2. Mix the broccoli, green onions, egg, milk, dill, and nutmeg in a bowl until combined. Add the cheese and bread crumbs.

3. Sprinkle flour over a pastry board and unroll the dough. Roll out into a 13-inch square. Cut in half to form two equal rectangles, 6 by 13 inches. Divide the filling and place down the center of each rectangle. For each rectangle, fold one side over filling. Fold over remaining side, pressing the seam to seal. Seal the two ends of the loaves. Cut slits down the tops of the loaves to let air escape.

4. Bake about 25 minutes, until golden brown. Let cool slightly and cut into pieces.


A Little Something
By Susan Epstein
William Morrow & Company, Inc.
Soft cover $ 15.00
ISBN: 0-688-15572-3
Information provided by the publisher.


A Little Something



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This page created November 1998