Picnic Basket Bread

READY IN: 1hr
GaylaJ
Recipe by bungalowten

My aunt has been making this wonderful bread for years. You can make it ahead and serve it cold. It makes a great appetizer, and is wonderful left over. It also travels well, and is a hit at pot-lucks!

Top Review by GaylaJ

We really love this! I made it last summer, following the recipe as written, and it was very good. I just made it again yesterday with a few changes to suit our tastes, and it was fantastic. First, since I had time, I did allow the dough a good rise before forming the loaf. (I think the texture was better and the flavor more developed.) I subbed Provolone for the Swiss and added 2 cloves of minced garlic to the filling. To me, spinach screams for garlic :), and it just seemed to be missing something without it. Anyway, I think this is a fun recipe and is practically a meal in itself. Thanks so much for posting!

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. Mix cheese, spinach, chicken, onion, and 1/4 teaspoon salt for filling.
  3. Set aside.
  4. Dissolve yeast in 1 cup warm water.
  5. Mix yeast mixture, sugar, 1 teaspoon salt, and 1 cup flour in a mixing bowl.
  6. Gradually add 1 1/2 cups flour to dough.
  7. Knead dough until smooth, using other 1/2 cup flour if dough is sticky.
  8. Roll dough into a 16 x 10-inch rectangle.
  9. Spread filling down the middle of dough.
  10. Bring dough edges together and seal.
  11. Place seam-side down on lightly greased cookie sheet.
  12. Brush bread with egg white and sprinkle with sesame seeds.
  13. Bake at 375° for 40 minutes.
  14. Serve warm, or cool and refrigerate.

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