Broccoli Bread Filling

Print PrintShare with Friends


Broccoli bread is one of those "wing it" recipes I frequently make as an appetizer, or for picnics, etc., I use the same bread dough measurements and instructions that I use for my sausage bread (# 23872). The measurements for this broccoli filling are approximate. I do have a very good (imho) complete broccoli bread recipe posted (its # 42332), but my family prefers this filling.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   salt
  • add   3-4 tablespoons olive oil (more if needed)
  • add   1/2 chopped onion, saute it with the garlic (optional)
  • add   2-4 cloves garlic
  • add   1/4-1/2 cup dry white wine (chardonnay)
  • add   1 bunch broccoli
  • add   pepper


  1. Wash broccoli and drain well.
  2. Trim the broccoli (remove tough leaves) cut off stems.
  3. Peel stems and chop into small pieces.
  4. Cut head into small florets, set aside.
  5. Place oil and onions (if using) into a frying pan, and saute until clear.
  6. Add garlic, and cook about 1 minute more (do not let it brown).
  7. Add broccoli stems, salt& pepper and cook about 2 minutes.
  8. Add wine, cover pan and cook over very low heat for about 5 minutes.
  9. Add florets and cook a few minutes more, or until all is tender (stir gently so florets don't break).
  10. Drain excess liquid from broccoli and allow to cool.
  11. Place on dough (as in sausage bread recipe# 23872) and roll up.
  12. You may use smaller pieces of dough (say 4 x 6 inches) to make rolls instead of a loaf.