ITALIAN RUSTIC SPINACH BREAD

Italian Rustic Spinach Bread image

Provided by Dedee Royale

Time 1h35m

Yield 2 Loaves, 8-10 serving(s)

Number Of Ingredients 17

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
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

Steps:

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.