TOMATO SPINACH BREAD

Tomato Spinach Bread image

I've been making these savory swirled loaves for many years. The red and green colors really add to the festive feel of Christmas dinner.

Provided by Taste of Home

Time 1h55m

Yield 2 loaves (10 slices each).

Number Of Ingredients 22

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°)
4 teaspoons butter, melted
1 teaspoon salt
3-1/4 to 3-3/4 cups bread flour
SPINACH DOUGH:
1/4 cup cold water
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
4 teaspoons butter, melted
1 teaspoon salt
3-1/4 to 3-1/2 cups bread flour
TOMATO DOUGH:
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
4 teaspoons butter, melted
1 teaspoon salt
1 can (6 ounces) tomato paste
3-1/4 to 3-3/4 cups bread flour
1 large egg white
1 teaspoon cold water

Steps:

For plain dough, in a large bowl, dissolve yeast in warm water. Add butter, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., For spinach dough, puree cold water and spinach in a food processor. In a large bowl, dissolve yeast in warm water. Add butter, salt, 2 cups flour and spinach mixture; beat until smooth. Add enough remaining flour to form a firm dough., Turn onto a lightly floured surface. With lightly floured hands, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., For tomato dough, in a large bowl, dissolve yeast in warm water. Add butter, salt, tomato paste and 2 cups flour; beat until smooth. Add enough remaining flour to form a firm dough., Turn onto a lightly floured surface. With lightly floured hands, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., Punch down each dough and divide in half; cover. On a lightly floured surface, roll out one portion of each dough into a 10-in. x 8-in. rectangle. Place a rectangle of spinach dough on plain dough; top with tomato dough. Roll into a 12-in. x 10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under., Place seam side down on a greased baking sheet. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes., With a sharp knife, make three shallow diagonal slashes across the top of each loaf. Beat egg white and cold water; brush over loaves. Bake at 350° for 35-45 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 80 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 199mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.