Little Bit of Everything Swirl Bread

"An Italian bread delight! Great with a bowl of hot soup! Made for RSC #11."
photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell photo by Tinkerbell
Ready In:
2hrs 15mins




  • In large bowl, dissolve the sugar in the warm water. Stir in the yeast. Let yeast proof until becomes creamy foam (about 10 minutes).
  • Mix in 1 t. salt, 2 T. oil, and Italian seasoning. Mix in flour, one cup at a time. Knead dough on lightly floured surface until smooth. Place in well-oiled bowl, and turn dough to coat. Cover with cloth and allow to rise until doubled in size, about 1 hour.
  • While dough is rising, put 1 T. olive oil in medium frying pan and heat on medium. Add in shallots and garlic cloves and cook until soft. Add in spinach and tomatoes; stir. Remove from heat and allow to cool.
  • Lightly grease 9x5 loaf pan.
  • After dough has risen, punch down and allow to rest for 10 minutes.
  • Put dough on lightly floured counter and roll into 14x9 inch rectangle. Spread with spinach mixture.
  • Starting with short end, roll up jelly roll style tightly or you will have big gaps in the circles. Pinch ends together and place rolled side down in pan. Cover with towel and allow to rise again until doubled (1 hour). Sprinkle Asiago on top before placing in oven.
  • Bake in 350 degree oven for 45 minutes or until hollow when tapped. At 30 minutes cover top with aluminum foil to prevent excessive browning.
  • Melt butter in microwave for 20-30 seconds. Stir in garlic powder and 1/8 tsp salt. When bread comes out of oven, brush with garlic butter mixture. Allow to cool for 10 minutes before removing from pan to wire rack.

Questions & Replies

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  1. Rice  Beans
    I have made this many times now. Perfect every time. The only one time it didn't come out as perfect was a problem of the kind of spinach I used. It still retained a lot of water after being squeezed and the filling turned out way too moist. It is a very nice and great recipe. Thank you for sharing.
  2. Cuistot
    yummy! although mine did not look like tink's LOL! This was very good and fairly easy. It had a light italian flavor. I thought it could use more garlic and more cheese. I did add the cheese into the mix as well as on top, but I like cheese :D
  3. Studentchef
    This had alot of preparation involved, so it became a little messy for me. I increased the Asiago cheese and put inside with the mixture as opposed to on top, which made the bread taste great. I enjoyed it very much.
  4. Sydney Mike
    Great taste, great smell! Just plain GREAT! Well, it DID take a lot of preparation, but that didn't bother me! Pretty much followed the recipe, but I included a bit more garlic in with the spinach! I couldn't have been happier with the taste & with the raves it got! Thanks for sharing! [Made & reviewed for one of the chefs I adopted in this Spring's PAC]
  5. Susie D
    This had great flavor, but I did have a few problems. I made the bread in the bread machine using the dough cycle and it worked well. The bread rolled out perfectly too. My biggest problem was the bread fell in the middle after coming out of the oven & being brushed with butter. I think there was almost too much of the spinach filling. Sprinkling the cheese on top of the loaf & then brushing with butter caused the cheese to fall off. Next time I will add the cheese to the filling & use part of the butter before it bakes. This had a nice herby flavor in the bread & the filling was colorful in the swirl. Very tasty! Note: I used the leftover bread to make garlic bread for a meal later in the week. Yummy! 4 stars method 5 stars taste


  1. Montana Heart Song
    4 stars! This is good. I am sure the flavor would have been stronger if I had had some sun dried tomatoes in oil but I had to substitute some minced seeded vine ripe tomatos soaked in olive oil.I also sprinkled asiango grated cheese with the cooled spinach and onions. We like the cheese. I did not put in a loaf pan but on an oiled flat baking tray. There were no restraints to the form that way. It is larger and very appealing and great taste. I am sorry I had to substitute.


I am married to a military man for?25 years. We've lived in Illinois, Kansas, Japan, North Carolina, New Mexico, Spain, and Washington state. I grew up a military brat, too, and have lived in Kentucky, Florida, Maine, Germany, Holland, and South Carolina. I am now a SAHM of 2 children. I love to make and try new recipes. My mom was the one that primarily taught me how to cook and then I have taught myself to cook various other things via trial and error. I love sharing with others how to cook and ideas. :) I am an active part of our church - teaching SONday school, singing in choir, etc. I wouldn't be here if it weren't for my Lord and Savior Jesus Christ. He is my Rock and Salvation. I praise God for all that He has done for me. I love to meet new friends and enjoy talking about cooking, kids, etc. So feel free to drop me a Zmail! :)
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