Picnic Basket Bread

By glomcrae

Ingredients

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

Preparation

Step 1

Preheat oven to 375°. Mix cheese, spinach, chicken, onion, and 1/4 teaspoon salt for filling. Set aside. Dissolve yeast in 1 cup warm water. 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, using other 1/2 cup flour if dough is sticky. Roll dough into a 16 x 10-inch rectangle. Spread filling down the middle of dough. Bring dough edges together and seal. Place seam-side down on lightly greased cookie sheet. Brush bread with egg white and sprinkle with sesame seeds. Bake at 375° for 40 minutes. Serve warm, or cool and refrigerate.