Gagas Broccoli Bread Food

GAGA'S BROCCOLI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• Mix together the broccoli, cottage cheese, onion, melted butter, and eggs in a large bowl. Stir the cornbread mixture into the broccoli mixture until it is thoroughly combined. Spread the batter into the prepared baking pan.
• Bake in the preheated oven for 25 to 30 minutes, until the top of the cornbread is lightly browned.

GAGA'S BROCCOLI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• Mix together the broccoli, cottage cheese, onion, melted butter, and eggs in a large bowl. Stir the cornbread mixture into the broccoli mixture until it is thoroughly combined. Spread the batter into the prepared baking pan.
• Bake in the preheated oven for 25 to 30 minutes, until the top of the cornbread is lightly browned.

I CAN'T BELIEVE IT'S BROCCOLI BREAD FOR FOOD PROCESSOR

Steps:

• Using steel blade, process flour, cinnamon, baking powder, baking soda and salt for 5-10 seconds, until blended. Transfer to a medium bowl.
• Using grater, grate broccoli, using medium pressure. Measure 1 cup loosely packed and set aside.
• Using steel blade, process brown sugar, egg, oil, vanilla extract and orange zest until mixed, about 30 seconds.
• Add grated broccoli and process 1 minute longer, until well blended.
• Add flour mixture, orange juice, cranberries and almonds, if using.
• Process with quick on/off pulse, just until flour mixture disappears, scraping down bowl as necessary.
• Spread batter in sprayed 9x5-inch loaf pan. Bake in preheated 350 degree Fahrenheit oven for 50-60 minutes, or until a wooden toothpick inserted in the center comes out clean.

GAGA'S BROCCOLI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• Mix together the broccoli, cottage cheese, onion, melted butter, and eggs in a large bowl. Stir the cornbread mixture into the broccoli mixture until it is thoroughly combined. Spread the batter into the prepared baking pan.
• Bake in the preheated oven for 25 to 30 minutes, until the top of the cornbread is lightly browned.

SMOKED GOUDA AND BROCCOLI FLATBREADS

Steps:

• Heat the oven to 450 degrees and place a rack in the lower and upper third of the oven. In a large bowl, combine the Gouda, broccoli, scallions and oil. Season with salt and pepper, and stir to combine.
• Place the flatbread on two baking sheets, then top evenly with the cheese mixture. Roast, rotating pans halfway through, until the bread is crisp and the cheese is melted and browned in spots, 8 to 10 minutes.

BRIOCHE GAGA

Steps:

• Stir together milk, yeast, and 1 tablespoon flour in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Put remaining flour in a large bowl and stir in salt and sugar. Make a well in flour and add 6 beaten eggs and yeast mixture. Stir with your hands until a sticky dough forms, then turn out onto an unfloured work surface. Knead dough vigorously at least 10 minutes (your hands will be covered in sticky dough), by slapping it against work surface, then stretching it toward you and folding it in half over itself to incorporate air. Turn your hands 90 degrees to scoop dough up again (using pastry scraper to scrape dough together as necessary) and continue kneading dough in this manner until dough starts to come off surface by itself (it will still be sticky). Stretch dough out on work surface and smear softened butter onto it. Pull dough over butter so it is enclosed and continue to work dough, slapping and folding over, until once again dough lifts off surface by itself and is smooth and silky, about 20 minutes.
• Form dough into a ball, pulling surface "skin" taut by stretching dough and tucking it underneath ball, then put dough in a lightly buttered 3- to 4-quart bowl and dust top with a little flour. Cover with a kitchen towel (not terry cloth) or plastic wrap and chill, 10 to 16 hours (so dough rises slowly).
• Bring dough, still covered, to cool room temperature (until dough is softened), about 3 hours. Turn out dough onto a work surface (a thin crust will have formed on top, but underneath the dough will be moist) and gently roll into a fat log (it will deflate), folding in any dry crust from surface of dough. Cut off about one fifth of dough and reserve. Form remaining dough into a ball, again stretching surface of dough taut by pulling it underneath ball. Put ball in buttered brioche mold, then make a hole in center of dough by gently pulling it apart with dampened fingers. Form reserved dough into a smaller ball and put it in the hole, pressing to attach so smaller ball stays firmly placed in larger piece of dough.
• Loosely cover with a kitchen towel (not terry cloth) and let dough stand in a warm draft-free place until it has risen slightly and surface feels airy and tender, about 2 hours.
• Put oven rack in lower third of oven and preheat oven to 350°F.
• Lightly brush brioche with some of egg wash and bake until crust is deep golden and a wooden pick or skewer inserted into center of brioche comes out clean, 1 to 1 1/4 hours.
• Gently unmold brioche and transfer to a rack to cool, about 1 hour, before filling.
• Cut off "hat" from brioche and cut out center to make room for gaga filling. Spoon as much filling as possible into brioche and place "hat" on top. Serve any remaining filling and reserved mushrooms on the side.