Italian Rustic Spinach Bread
Ingredients
- 3 cups bread flour ⓘ
- 1 cup warm water ⓘ
- 2 tablespoons olive oil ⓘ
- 2 teaspoons sugar ⓘ
- 1 teaspoon salt ⓘ
- 1/4 ounce active dry yeast ⓘ
- cornmeal ⓘ
- 1 egg white, beaten ⓘ
- SPINACH FILLING
- 20 ounces frozen chopped spinach, thawed ⓘ
- 7 -8 pieces sun-dried tomatoes, cut up in small pieces ⓘ
- 1 teaspoon dried fennel seed ⓘ
- 1 teaspoon dried onion flakes ⓘ
- 2 teaspoons salt ⓘ
Instructions
- Lightly spoon flour into measuring cup and level off.
- In large bowl, combine flour, sugar, salt and yeast.
- Add warm water and oil, mix well with fork.
- Turn dough out onto lightly floured board and knead at least 10 minutes until smooth.
- Spray a bowl with cooking spray and place dough inside, and cover with plastic wrap and cloth towel.
- Let rise in warm place (80-85F) for 30-40 minutes.
- Sprinkle ungreased cookie sheet with cornmeal.
- Punch down dough and cover with inverted bowl, and rest for 15 minutes.
- Divide dough into two loaves.
- Roll out one loaf at a time into approximately 12"x14" and spread spinach mixture evenly all over surface.
- Roll up tightly tucking in sides and set aside on a cookie sheet that is lightly covered with cornmeal. Cover with plastic wrap and cloth towel.
- Let loaves rise for another 30-40 minutes.
- Heat oven to 375°F.
- With a sharp knife cut several deep diagonal slits on top of each loaf.
- Brush tops with beaten egg white.
- Bake for 25-35 minutes or until loaves sound hollow when lightly tapped.
- Cool slightly and serve warm.
- Note: For freezing, cool completely and wrap in aluminum foil. Reheat in oven at 350F for 15 minutes.
- Filling Directions:
- Place thawed spinach in large frying pan over low flame.
- Mix in the balance of ingredients and continue cooking for 8-10 minutes.
- Cool.
- With your hands, squeeze out as much liquid as you can and set aside.
Nutrition & Diet Analysis (per serving)
803
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).