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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 30 |
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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. Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm water (110° to 115°) |
4 teaspoons butter, melted |
1 teaspoon salt |
2-3/4 to 3 cups king arthur unbleached 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 king arthur unbleached 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 king arthur unbleached bread flour |
1 egg white |
1 teaspoon cold water |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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. Yield: 2 loaves (10 slices each).
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