Similar to the feta and spinach stuffed bread loaves I made recently - this yummy stuffed bread loaf is packed with veggies. We love to slice and freeze it for easy lunches. I brought it to a potluck lunch recently, and it was a hit! Enjoy!
Onion, Broccoli & Mushroom Stuffed Bread - Yum!
Version made with Shallots - took this in to a work potluck - it was a hit!
Delicious stuffed breads - fresh from the oven!
Broccoli, Onion (or Shallots) & Mushroom Stuffed Bread
Preheat oven to 425 - 450 F. Line two baking sheets with parchment paper.
In a frying pan over medium heat, cook, stirring occasionally, until onions or shallots are softened. You can let them cook longer to let the onions begin to caramelize, if desired:
1-2 Tbsp butter
1-2 Tbsp olive oil
3-4 shallots OR 1-2 onions (can use 3 onions, if you like extra onion)
1 cup sliced mushrooms
1/2 tsp salt
3/4 tsp pepper
Towards end, add in and saute 2-3 minutes:
2-3 cups chopped broccoli heads
Remove from heat and set aside to cool.
Shallots, broccoli & mushrooms
Lots of extra onions in this version - with some mushroom - and broccoli ready nearly ready to add in
In a large mixer combine:
4 1/2 cups Kristin's Gluten-Free Flour Mix
1 Tbsp xanthan gum (yes, extra is needed)
1 1/2 Tbsp rapid-rise yeast
1 Tbsp minced dried onion (optional)
2 tsp garlic powder
3/4 tsp salt
Add, and beat 2-3 minutes, until nice and smooth:
3 1/2 cup milk, room temperature
3 eggs
While the bread is mixing, in a small bowl melt:
3 Tbsp salted butter
Put bread dough into a large freezer ziploc. Cut 1/2" - 3/4" corner of the ziploc. Pipe 4 long ovals, each with 2-3 strips of batter onto a parchment-lined pan. You'll want to aim to use no more than 2/3 of the total dough, so you have enough to pipe on top after adding the filling.
Use wet hands over each loaf to flatten/smooth each bottom. I like to leave a bit of a lip to the edges to help the filling inside.
Mix into the cooked vegetables:
250-350 g dairy-free boursin cheese (or similar - regular boursin cheese, or a onion/garlic cream cheese spread will also work)
2 eggs
Divide the filling evenly between the four loaf bottoms. You can sprinkle on a bit of grated parmesan, if desired.
Stuffed with shallot filling and ready for zigzags piped on top.
Stuffed with onion filling and ready for zigzags piped on top.
Pipe zigzags of dough on top of the filling. Use the melted butter and a brush to gently spread overtop the zigzags. You can help connect the sides and top dough a bit.
Zigzags, brushed with butter.
Optional - on top of butter brushed loaves sprinkle:
grated parmesan
crushed red pepper flakes
Personally, I love the bit of spice added from the crushed red pepper flakes.
Let rise 15-20 minutes in a warm location. Then, bake your loaves at 425 - 450 F for 27 - 30 minutes until a nice brown. Remove from pan (and parchment) and cool on a wire cooling rack. We've eaten this fresh from the oven and let cool to slice for later. Slice leftover loaves and freeze for easy and delicious lunches later! Enjoy!
Shallot-filled broccoli stuffed bread loaves, fresh from the oven.
Onion-packed broccoli stuffed bread loaves, fresh from the oven. Yum!
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