Spinach Bread
serves 4
Use leftover spinach mixture for seafood-stuffed pasta shells; spinach, red pepper and carrot pizza; and mushroom-stuffed veal scallops.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 onion, chopped
1 tablespoon olive oil
20 ounces frozen chopped spinach, defrosted
2 large cloves garlic, finely chopped
1 pinch ground allspice
2 pounds frozen bread dough, defrosted
Flour for dusting
1/4 cup cornmeal
Ice water
prep: 25 minutes
total: 1 hour 30 minutes
skillet
rolling pin
plastic wrap
baking sheet
pastry brush
1. In a skillet over moderate heat, cook the onion in the olive oil until softened, about 2 minutes. Mix in the spinach, garlic, salt, pepper and allspice and heat through.
2. Pat and roll out half the bread dough on a lightly floured board with floured hands and rolling pin until it forms a rectangle that's approximately 8 inches by 10 inches.
3. Spread 3/4 cup of the spinach mixture over the surface of the bread, leaving a 1-inch border all the way around.
4. Starting on one of the 10-inch long sides roll the bread up jelly-roll style. Pinch the seam and ends closed and place seam-side down on a baking sheet that has been dusted with corn meal. Cover loosely with plastic and set aside to rise for 30 to 45 minutes.
5. Make several slits in the top of the loaf and brush with ice water. Place in a preheated 400F oven for 35 minutes, brushing with more ice water after the first 5 minutes of baking.
6. Cool for 10 minutes before serving. Cut 3/4 inch slices from the ends of the bread and reserve. Slice the rest in thick slices and serve.
