Italian Rustic Spinach Bread

READY IN: 1hr 35mins
SERVES: 8-10
YIELD: 2 Loaves




  • 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.