Italian Rustic Spinach Bread
photo by Dedee Royale
- Ready In:
- 1hr 35mins
- 3 cups bread flour
- 1 cup warm water
- 2 tablespoons olive oil
- 2 teaspoons sugar
- 1 teaspoon salt
- 1⁄4 ounce active dry yeast
- 1 egg white, beaten
- 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
- 1 pinch red pepper flakes
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1 tablespoon olive oil
- 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.
- Place thawed spinach in large frying pan over low flame.
- Mix in the balance of ingredients and continue cooking for 8-10 minutes.
- With your hands, squeeze out as much liquid as you can and set aside.
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RECIPE SUBMITTED BY
<p>I have been a gourmet cook for over 40 years. In the mid 70's I owned and operated my own gourmet bistro in Connecticut called Le Petit Gourmet and also provided a catering service for upscale clientele. <br /> <br /> I always had an entrepreneurial soul and was a front runner in developing frozen gourmet dinners. Because of a divorce, I didn't follow through which probably would have made me a very rich lady today. <br /> <br />In 1994, I founded the South Coast Gourmet Club in Florida, The South Shore Gourmet Club in Massachusetts and also the Chef Buddies Club.</p> <p>In 2012, I was chosen as one of the 100 amateur chefs out of the 50,000 who competed nationwide, to appear on Season 3 of Master Chef on ABC. I didn't make it through but it was an unforgettable experience. </p>