Broccoli Bread Recipe
Make Broccoli Bread Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Broccoli & Fillings
Topping & Finish
Method
Dough
- 1
Activate and mix
In a large mixing bowl, combine warm water (about 105–115°F / 40–46°C) with the sugar and sprinkle the instant yeast on top. Let sit 5 minutes until foamy. Stir in warm milk and olive oil.
- 2
Combine dry and wet
Whisk together the flour and 1 tsp salt in a separate bowl. Add the dry ingredients to the yeast mixture and stir until a shaggy dough forms.
- 3
Knead
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 6–7 minutes). Dough should be slightly tacky but not sticky; add up to 2 tablespoons more flour if overly sticky.
- 4
Broccoli & Fillings
- 5
Prepare broccoli
While dough rises, bring a pot of salted water to a boil. Blanch chopped broccoli florets for 1 minute until bright green and just tender. Immediately drain and plunge into an ice bath to stop cooking. Drain well and pat dry with paper towels; squeeze to remove excess moisture.
- 6
Sauté garlic and combine
Thinly mince or grate garlic. In a skillet over medium heat, warm 1 tablespoon extra-virgin olive oil and gently sauté garlic for 30–45 seconds until fragrant (do not brown). Add the drained broccoli, lemon zest, 1 tsp salt and 1 tsp black pepper; toss 1–2 minutes to combine and remove from heat. Let cool to room temperature.
- 7
Add cheeses
Transfer cooled broccoli mixture to a bowl and stir in shredded cheese and grated Parmesan until evenly distributed. Taste and adjust seasoning; mixture should be well-seasoned because some salt is lost during baking.
Assembly & Bake
- 8
Shape and fill
After dough has doubled, punch down gently. On a lightly floured surface, roll or stretch dough into a roughly 12x8 inch rectangle (about 1/2 inch thick). Spread the broccoli-cheese mixture evenly over the dough, leaving a 1/2 inch border on all sides. Fold the short edges inward and roll from a long side into a tight log, seam side down. Alternatively, you can fold into a freeform loaf or create individual rolls. Place the rolled loaf on a parchment-lined baking sheet with the seam down; pinch ends to seal.
- 9
Second rise
Cover the shaped loaf lightly with plastic wrap or a tea towel and let rise 30–40 minutes until slightly puffy.
- 10
- 11
Bake
Bake in the preheated oven for 22–28 minutes until the crust is golden brown and internal temperature reaches about 200°F (93°C). If top is browning too quickly, tent loosely with foil for the last 8–10 minutes.
- 12
Rest and serve
Remove from oven and transfer to a cooling rack. Let rest 15 minutes before slicing so the crumb sets and the filling settles. Serve warm or at room temperature as a side bread.