Have you tried making stuffed bread with French bread before?

Click For Summary

Discussion Overview

The thread explores experiences and tips related to making stuffed bread using French bread, with participants sharing their personal cooking experiences and preferences regarding different types of bread for various recipes.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, shared their experience making a braid filled with Spinach & Artichoke, noting that while the top was browned, the center was initially undercooked.
  • Another participant mentioned that they often make a pepperoni pizza twist and suggested that keeping the bread in until it is really brown is important for doneness.
  • Several users noted that the appearance of the bread can be impressive, with one participant describing the Bistro Chicken Braid as a "show stopper."
  • One participant expressed enjoyment in making various types of stuffed breads, including dessert versions, and shared ideas for additional fillings and toppings.
  • Another participant indicated a preference for using French bread for stuffed recipes, while using crescent rolls for rings.

Areas of Agreement / Disagreement

Views differ on the best type of bread to use for stuffed recipes, with some participants favoring French bread and others preferring crescent rolls for certain applications. There is no clear consensus on the best method for ensuring the bread is cooked through.

Contextual Notes

Participants shared personal cooking experiences and preferences, reflecting a variety of approaches to making stuffed bread for parties and gatherings.

Who May Find This Useful

Consultants interested in exploring different methods and recipes for making stuffed bread may find the shared experiences and tips relevant.

I
its_me_susan
Messages
2,049
I made a braid (following pictures from the Bistro Chicken Twist recipe on pg 55 of ALL the Best) but filled it with Spinach & Artichoke from the wreath/ring section on pg 81. Even though the top was nicely browned, the dough at the center still partially uncooked. I had to put it back in a few times ~ when it was finally done it was quite yummy.

Does anyone have any tips for how to know when it is done in the center?

This was soooooo much easier to make than I had thought ~ I waited until the show to try it (note to self: try at home first). :) But everyone, including myself, was impressed!

:)
 
french BreadHi
Yes you need to keep the bread in till it gets really Brown. I make the peperoni pizza twist alot at partys and some time I did have to cut it the put it back in for a few mins. but If the bread is really brown you shoud be ok.
Doreen Zaino
www.pamperedchef.biz/doreenzaino :)
 
  • Thread starter
  • #3
chef131doreen said:
Hi
Yes you need to keep the bread in till it gets really Brown. I make the peperoni pizza twist alot at partys and some time I did have to cut it the put it back in for a few mins. but If the bread is really brown you shoud be ok.
Doreen Zaino
www.pamperedchef.biz/doreenzaino :)
Click to expand...

Thanks Doreen ~ I made the Bistro Chicken Braid last night and it WAS done ~ maybe it was her oven too? What a show stopper ~ soooo pretty. :)
 
French breadshi susan
I'm glad that you tried it again cause I make any of these breads and yes they really are a show stopper . You can make it as a dessert on too , with cinn ,nuts rasions or cranberrys and and even cut up an apple when its done :o make a powered sugar mix with milk and lemon juice , drip on top the put colorful gimmies on tp that looks great too
have fun with them all of the breads then you can tell people that they can really put in them what ever they like and it looks great to have at a party.
doreen zaino
[email protected] www.pamperedchef.biz/doreenzaino
 
Last edited:
  • Thread starter
  • #5
chef131doreen said:
hi susan
I'm glad that you tried it again cause I make any of these breads and yes they really are a show stopper . You can make it as a dessert on too , with cinn ,nuts rasions or cranberrys and and even cut up an apple when its done :o make a powered sugar mix with milk and lemon juice , drip on top the put colorful gimmies on tp that looks great too
have fun with them all of the breads then you can tell people that they can really put in them what ever they like and it looks great to have at a party.
doreen zaino
[email protected] www.pamperedchef.biz/doreenzaino
Click to expand...

Thanks for the ideas! Do you like the french bread or crescent roll braides best?
 
french breadssusan
I like the french bread for the stuffed bread recieps and also if you have the dough that come frozen ( they come in a log frozen in the a bag of 4or 5 ) they need to be very soft ) but for partys I use the french breads I only use the cresent rolls for any of the rings and I like to do those too.
Doreen Zaino
 

Frequently Asked Questions

What ingredients do I need to make stuffed bread with French bread?

To make stuffed bread with French bread, you will need a loaf of French bread, your choice of filling (such as cheese, meats, vegetables, or spreads), butter or olive oil, and seasonings like garlic powder or herbs for added flavor.

How do I prepare the French bread for stuffing?

To prepare the French bread, start by slicing the loaf in half lengthwise. You can also hollow out some of the bread from the center to create more space for the filling. Brush the inside with butter or olive oil for extra flavor.

Can I use pre-made fillings for stuffed bread?

Yes, you can use pre-made fillings for stuffed bread. Options like pesto, marinara sauce, or store-bought cheese spreads can save time and add convenience to your recipe.

How long should I bake the stuffed bread?

Bake the stuffed bread in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until the bread is golden brown and the filling is heated through. If you want a crispier crust, you can broil it for an additional 1-2 minutes at the end.

Can I make stuffed bread ahead of time?

Yes, you can prepare stuffed bread ahead of time. Assemble the bread with the filling and wrap it tightly in plastic wrap or foil. Store it in the refrigerator for up to 24 hours before baking. Just remember to adjust the baking time if it's coming straight from the fridge.

You must log in or register to reply here.

Similar Pampered Chef Threads

Have you tried making bread in a 6-cup muffin pan?
  • janej76
    • Recipes and Tips
Replies
4
Views
2K
swinkate
Has Anyone Made the Caprese Mini Sandwiches With French Bread?
  • cookinmelissa
    • Recipes and Tips
Replies
4
Views
2K
DebbieJ
Delicious Bread Bowl Artichoke Dip Recipe for Your Next Party
  • dianevill
    • Recipes and Tips
2
Replies
38
Views
13K
kkimpinski
Have you tried making banket at home yet?
  • JAE
    • Recipes and Tips
Replies
21
Views
3K
ChefBeckyD
Have you tried this delicious Apple Cinnamon French Toast recipe?
  • its_me_susan
    • Recipes and Tips
Replies
11
Views
6K
GourmetGirl
Have you tried making Beer Bread in a mini-muffin or Silicone Floral pan?
  • pamperedlinda
    • Recipes and Tips
Replies
8
Views
3K
Ginger428
Have you tried this amazing doubled Pull-Apart Bread recipe?!
  • lacychef
    • Recipes and Tips
Replies
6
Views
2K
gilliandanielle
Have You Tried Caramel Apple Bread Pudding with Honeycrisp Apples?
  • chefmelody
    • Recipes and Tips
2
Replies
32
Views
5K
Harrle
Have you tried making Turkey Pesto Ravioli with wonton wrappers?
  • sandilou
    • Recipes and Tips
Replies
14
Views
2K
SueAdx
What to Serve With Hot Pizza Dip?
  • pamperedlinda
    • Recipes and Tips
Replies
13
Views
26K
PamperedCaniac
Back
Top