Italian Rustic Spinach Bread Recipes

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.

Steps:

• For the biga:.
• Combine the flour, yeast and water in the bowl of a standing mixer fitted with the dough hook. Knead on the slowest speed (stir for a KitchenAid), until it forms a shaggy dough, about 2-3 minutes.
• Transfer the biga to a medium bowl, cover tightly with plastic wrap, and let stand at room temperature until it begins to bubble and rise, about 3 hours.
• Refrigerate biga at least 8 hours, or up to 24 hours.
• For the dough:.
• Remove the biga from the refrigerator and let stand at room temp while making the dough.
• To make the dough, combine flour, yeast, and water in bowl of the standing mixer fitted with dough hook. Knead the dough on lowest speed until rough dough is formed, about 3 minutes.
• Turn the mixer off and, without removing the dough hook or bowl from the mixer, cover the bowl loosely with plastic wrap. Let the dough rest for 20 minutes. (This allows protein in the dough to relax, making for a stronger dough that can rise higher, with a better crust.).
• Remove the plastic wrap over the dough, and add the biga and salt to bowl. Continue to knead on the lowest speed until ingredients are incorporated (dough should clear the sides of the bowl but should stick to the very bottom), about 4 minutes.
• Increase the mixer speed to low (speed 2 on a KitchenAid) and continue until the dough forms a more cohesive ball, about 1 minute.
• Transfer the dough to a large bowl (at least 3 times the size of the dough) and cover it tightly with plastic wrap. Let the dough rise in a cool, draft-free spot away from direct sunlight, until slightly risen and puffy, about 1 hour.
• Remove the plastic wrap and turn the dough by doing the following: lift the left third of the dough and fold inwards towards the center, then repeat with the right third of the dough, folding inwards toward the center. Then fold the dough in half from bottom to top (perpendicular to the first two folds).
• Replace the plastic wrap and let the dough rise 1 hour.
• Turn dough again, replace plastic wrap, and let dough rise 1 hour longer.
• Dust the work surface liberally with flour. Hold the bowl with the dough at an angle over the floured surface. Gently scrape the dough out of the bowl and onto the work surface (the side of the dough that was against bowl should now be facing up). If you want two smaller loaves, split the dough into two equal halves. Use a knife or bench scraper.
• Dust the dough and your hands liberally with flour and, using minimal pressure, push dough into a rough 8- to 10-inch square. If you are making two loaves, shape each piece into a smaller rectangle.
• Shape the dough by folding the upper left corner towards the center of the square dough, then the right corner towards the center. Next, roll the dough into a log from top to bottom and place it seam-side down onto a large sheet of parchment paper. Dust loaf liberally with flour and cover loosely with plastic wrap; let loaf rise until doubled in size, about 1 hour.
• Meanwhile, adjust the oven rack to the lower-middle position, and place a baking stone on the rack. (I use a cast iron griddle flat side up.) Pre-heat the oven to 500 degrees. It's really important to preheat the pan in the oven to ensure even heat and optimal crust results.
• Using a single-edged razor blade, or sharp chef's knife, cut a slit 1/2 inch deep lengthwise along top of loaf, starting and stopping about 1 1/2 inches from the ends. Lightly spray the loaf with water. Slide parchment sheet with loaf onto baker's stone or cast iron griddle in the oven. If you are not using a baking stone or tile, simply place the loaf on a baking sheet in the oven.
• Bake for 10 minutes, then reduce oven temperature to 400 degrees and quickly spin loaf around half way using the edges of the parchment paper.
• Continue to bake until deep golden brown and the loaf sounds hollow when tapped on the bottom. For one large loaf this will be about 35 minutes longer. For two smaller loaves this will be closer to 30 minutes.
• When the bread is done, transfer it to a wire rack and discard the parchment paper. If you'd like a butter crust, immediately wipe the end of a stick of butter over the crust until coated. Now the hardest part - cool the loaf to room temperature, about 2 hours.

Steps:

• Preheat oven to 375 degrees. In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive oil, then sift 1 cup of flour and mix well. Set aside for 1 hour, or until it has a sponge-like texture.
• Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender, about 5 minutes. Then add the garlic, cumin, and remaining salt to the onions. Stir in the spinach, in small batches, and cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a colander and reserve the cooking liquid. In a large bowl, place 2 cups of the remaining flour, making a well in the center of the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours. Then add the feta cheese to the dough and knead for 1 minute. Add the spinach mixture, sprinkle with the remaining flour, and mix together quickly. The dough is supposed to be moist and loose, don't knead again. Form into a oblong loaf and place the dough on a well oiled baking sheet. Cover lightly with plastic wrap and let proof for 1 hour. Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes.

Steps:

• BREAD MACHINE DIRECTIONS
• PLACE all ingredients except cornmeal and egg white in bread machine pan according to manufacturer's directions. Process on DOUGH setting.
• SPRINKLE ungreased cookie sheet with cornmeal. At end of dough cycle, remove dough from machine. Place on lightly floured surface. Punch down dough. (If dough is sticky, knead in additional flour before shaping.) Cover dough with clean cloth. Let rest for 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place loaf on cornmeal-coated cookie sheet. Cover. Let rise in warm place (80 degrees to 85 degrees F) for 20 to 25 minutes or until light and doubled in size.
• HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
• CONVENTIONAL OVEN METHOD
• SPOON flour lightly into measuring cup. Level off. Combine flour, sugar, salt and yeast in large bowl. Mix well. Add warm water and oil. Mix well. Turn dough out onto lightly floured surface. Knead dough 10 minutes or until smooth. Place dough in lightly greased bowl. Cover with plastic wrap and cloth towel. Let rise in warm place (80 degrees to 85 degrees F) for 30 to 40 minutes.
• SPRINKLE ungreased cookie sheet with cornmeal. Punch down dough. Cover dough with inverted bowl and allow to rest on counter 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place dough on cornmeal-coated cookie sheet. Cover. Let rise in warm place 35 to 40 minutes or until doubled in size.
• HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
• High Altitude (3500 ft.):
• No change.

Steps:

• Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach. , On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet coated with cooking spray; tuck ends under. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack; let stand for 10 minutes before slicing. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with non-stick cooking spray.
• Heat olive oil in a skillet or frying pan over medium heat. Add garlic and saute until soft, about two minutes. Add spinach and cook until liquid has evaporated. Stir in salt, pepper, Parmesan and garlic powder. Remove from heat and let cool.
• On a lightly floured surface, roll out pizza crust into a 10x14 inch rectangle. Spread spinach mixture and mozzarella cheese on top of dough. Starting from on end, roll up the crust to make one large loaf. Pinch seam to seal. Place loaf onto prepared baking sheet.
• Bake in preheated oven for 20 to 25 minutes, until golden brown.

Steps:

• Preheat oven to 350 degrees.
• Spray a baking sheet with non-stick cooking spray.
• In a large skillet heat olive oil over medium heat.
• Cook garlic until soft, do not brown.
• Add spinach and cook for 1 minute.
• Stir in salt, pepper, and Parmesean.
• Remove from heat and cool.
• On a lightly floured surface roll out pizza dough to a 10 x 14"rectangle.
• Evenlly spread out spinach mixture and sprinkle with mozzarella or mozzarella/feta mixture.
• Roll up the crust to make one large loaf.
• Pinch seam to seal Place loaf on baking sheet.
• Bake for 20-25 minutes until golden brown.

Steps:

• Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
• Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
• Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
• When ready to bake, heat oven to 375 degrees.
• Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
• In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
• In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
• On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
• Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.

Steps:

• Preheat oven to 425°F.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and sauté until tender, about 3 minutes. Add garlic and stir 30 seconds. Remove from heat and stir in spinach, peppers, olives, crushed pepper, 3 tablespoons Parmesan cheese, salt and pepper.
• Roll out pizza dough into a 12-inch round using just enough flour on the work surface and dough to keep it from sticking. Brush off excess flour and transfer dough to a baking sheet. Sprinkle remaining Parmesan cheese over the center and mound the spinach mixture on one side of the dough leaving a 1/2-inch border of exposed dough at the edge. Brush the exposed edge with water, and fold the other side of the dough over top, stretching it so that it completely encases the filling. Firmly pinch the edges together sealing the filling inside. Cut 4 slits in the top and brush with remaining olive oil. Bake until crisp and brown, about 20 minutes; cool 10 minutes before serving. Cut in 6 wedges.
• Nutritional Information Per Serving(without olives): Calories 350; Total fat 10g; Saturated fat 1.5g; Cholesterol 5mg; Sodium 780mg; Total carbohydrate 50g; Fiber 3g; Protein 12g; Vitamin A 40%DV*; Vitamin C 35%DV; Calcium 15%DV; Iron 20%DV.
• * Daily Value.
• Serving size: 1 slice (with 2.5 ounces bread plus filling).