Spinach and Tomato Crescent Bread Recipe

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Spinach and Tomato Crescent Bread
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Ingredients
14
Count
Nutrition
110
Calories
Total time
36
Minutes
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Ingredients:

  • 1 cup milk
  • 1 cup firmly packed spinach leaves
  • 1 tbsp olive oil
  • 3 cups unsifted bread flour
  • 2 tbsp sugar
  • 1 package fast-rising active dry yeast
  • 1 tsp salt
  • 2 tbsp pine nuts
  • 1 clove garlic
  • 1 large egg
  • 2 tsp water

Directions:

  1. Prepare Dough: in 1-quart saucepan, heat milk until bubbles appear around side of pan; remove from heat and stir in spinach, parsley, and olive oil.
  2. Pour milk mixture into food processor fitted with chopping blade; process 1 minute.
  3. Set mixture aside to cool to 120* to 130*F.
  4. In large bowl, combine 2 1/2 cups flour, the sugar, yeast, and salt.
  5. With wooden spoon, beat milk mixture into flour mixture until soft dough forms.
  6. Turn dough out onto floured surface.
  7. Knead dough, adding remaining flour as necessary to prevent stickiness, until smooth and elastic-about 5 minutes.
  8. Wash, dry, and lightly oil mixing bowl.
  9. Place dough in oiled bowl, turning to bring oiled side up.
  10. Cover and let dough rise in warm place, away from drafts, until doubled in size-about 50 minutes.
  11. Meanwhile, prepare Tomato-Pepper Spread: In food processor fitted with chopping blade, process, tomatoes,roasted peppers,pine nuts,and garlic 30 seconds or until coarsely pureed.
  12. Lightly grease a large baking sheet and set aside.
  13. With floured rolling pin, roll out dough into an 18-by 12-inch rectangle.
  14. With rubber spatula, spread Tomato-Pepper Spread evenly over dough, leaving a 1/2-inch border.
  15. Roll up rectangle into a 12-inch long log.
  16. Transfer log, seam side down, to greased baking sheet; curve into a crescent.
  17. Cover loaf with clean cloth and let rest 20 minutes.
  18. Heat oven to 350*F.
  19. Make Egg Wash: In small bowl, beat together egg and water.
  20. With sharp knife, make 13 deep cuts, about 1 1/2 inches apart, around top of bread.
  21. Brush bread with Egg Wash and bake 30 to 35 minutes or until well browned.
  22. Cool bread completely on wire rack before serving.
  23. (If desired, the bread can be baked, cooled, wrapped in plastic wrap, and frozen for up to 2 weeks.) Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 109.81 Kcal (460 kJ)
Calories from fat 63.55 Kcal
% Daily Value*
Total Fat 7.06g 11%
Cholesterol 31.82mg 11%
Sodium 460.49mg 19%
Potassium 369.14mg 8%
Total Carbs 9.17g 3%
Sugars 4.96g 20%
Dietary Fiber 1.24g 5%
Protein 3.72g 7%
Vitamin C 26.9mg 45%
Iron 2.4mg 13%
Calcium 74.8mg 7%
Amount Per 100 g
Calories 123.94 Kcal (519 kJ)
Calories from fat 71.72 Kcal
% Daily Value*
Total Fat 7.97g 11%
Cholesterol 35.91mg 11%
Sodium 519.75mg 19%
Potassium 416.63mg 8%
Total Carbs 10.35g 3%
Sugars 5.6g 20%
Dietary Fiber 1.41g 5%
Protein 4.2g 7%
Vitamin C 30.3mg 45%
Iron 2.7mg 13%
Calcium 84.4mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

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