Select Print Page

print recipe header

Picnic Basket Bread

0 min
0 min
Picnic Basket Bread
Can be used as main dish or appetizer. You can make it ahead and serve warm or cold. You can substitute ground beef and cheddar cheese also.


1 (1/4 ounce) package active dry yeast
1 1/2-3 cups flour
1 tablespoon sugar
2 cups chopped cooked chicken
1 1/2 cups shredded swiss cheese
1 (10 ounce) box frozen chopped spinach, thawed and drained
1/4cup grated parmesan cheese
1/4cup finely chopped onion
1 beaten egg white
2 tablespoons sesame seeds (optional)
1 1/4 teaspoon salt


Preheat oven to 375 degrees.
Mix cheese, spinach, chicken, onion and 1/4 teaspoon salt for the filling. Set aside.
Dissolve yeast in 1 cup warm wate. Mix yeast mixture, sugar, 1 teaspoon salt, and 1 cup flour in a mixing bowl. Gradually add 1 1/2 cups flour to dough. Knead dough until smooth, use the other 1/2 cup flour if the dough is still sticky.
Roll the dough into a 16 x 10 inch rectange. Spread the filling down the middle of the dough.
Bring the edges of the dough together and seal them. Place seam side down on a lightly greased cookie sheet. Then brush the bread with egg white and sprinkle with the sesame seeds.
Bake at 375 degrees for 40 minutes.
Serve warm or cold and refrigerate.