Italian Spinach-Cheese Swirls
Yield: 20 serving per loaf (recipe makes 2 loaves)Source: The Complete Cooking Light Cookbook, p. 95 (photo instructions included)
Comments: This bread is great! I will make a bit more stuffing next time. When you cut the loaf before twisting the halves, cut from the folded end, not the end where the two ends meet. This makes a pretty loaf. If you own the cookbook, see the diagrams on page 95. I knead the dough in my mixer with the dough hook.
INGREDIENTS:
3 tablespoons olive oil
1 large clove garlic, minced
2 packages dry yeast (about 4 1/2 teaspoons)
1 tablespoon sugar
2 cups warm water (100° - 110°)
5 1/4 cups bread flour, divided
1 1/2 teaspoon salt
Cooking Spray
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/2 cup (2 ounces) grated fresh Parmesan cheese
1 teaspoon dried Italian seasoning
1 large egg white, lightly beaten
1 tablespoon water
INSTRUCTIONS:
- Combine oil and garlic in a small bowl. Microwave at HIGH 1 minute; set aside. And cool, Dissolve yeast and sugar in warm water; let stand 5 minutes.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine 3 cups flour and salt in a large bowl. Add garlic mixture and yeast mixture; stir until well blended. Add 2 cups flour, stirring until soft dough forms.
- Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, running to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
- Punch dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 15 x 10-inch rectangle on a lightly floured surface Combine chopped spinach, Parmesan cheese, and Italian seasoning. Spread each portion of dough with half of spinach mixture, leaving a 1/2-inch border. Roll up each rectangle tightly, starting with a long edge, pressing to eliminate air pockets; pinch seam and ends to seal. Place rolls, seam side up, on opposite ends of a large baking sheet coated with cooking spray ( I placed mine on two separate baking stones).
- Working with one roll at a time, fold roll in half, placing one half directly on top of other half; pinch ends to seal. Using kitchen shears, cut through folded end of roll, cutting through roll to within 1 inch of opposite end. Twist cut halves of dough outward so filling faces up. Repeat procedure with remaining roll. Cover and let rise 30 minutes or until doubled in size.
- Preheat oven to 350°. Combine egg white and 1 tablespoon of water. Uncover dough, and brush egg white mixture lightly over loaves. Bake at 350° for 27 minutes or until loaves are lightly browned and sound hollow when tapped. Remove loaves from pan, and cool in wire racks.
NUTRITIONAL INFO:
Healthy Units: 1 per slice
Calories-74, Fat-1.6g, Protien-2.6g, Carb-12g, Fiber-0.8g, Chol-1mg, Iron-0.9mg, Sodium-111mg, Calc-23mg