This is a hearty, savory bread with a thick, crispy crust and a wonderfully soft texture inside. I invented it while searching for new ways to use broccoli stems. Tastes great!

Lynx

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Recipe Summary

prep:
15 mins
cook:
1 hr 45 mins
additional:
15 mins
total:
2 hrs 15 mins
Servings:
10
Yield:
1 loaf
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).

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  • Mix flour, garlic powder, onion powder, salt, baking soda, and baking powder together in a large bowl.

  • Mix yogurt, eggs, butter, and sugar together in a small bowl until blended. Pour over flour mixture and stir until moistened. Fold in cottage cheese, grated broccoli stems, and Cheddar cheese. Stir well; pour into the prepared pan.

  • Bake in the preheated oven until top is browned, about 1 hour. Cover with aluminum foil. Continue baking until a knife inserted into the center comes out mostly clean, about 45 minutes more. Let sit for 15 minutes. Invert onto a wire rack or plate; continue to cool before slicing.

Cook's Notes:

Substitute 2 cups prepackaged broccoli slaw for the stems if preferred.

A butter knife inserted into the bread will not come out quite clean due to the melted cheese, but the bread will firm up as it cools.

Nutrition Facts

296 calories; protein 15.4g 31% DV; carbohydrates 35.8g 12% DV; fat 9.8g 15% DV; cholesterol 63.7mg 21% DV; sodium 631.3mg 25% DV. Full Nutrition
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