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Breads

Christmas Party 2015

1 Tbsp yeast
1 cup warm water
pinch sugar
1/2 tsp salt
1 Tbs oil
3 cups flour
10-12 oz cooked, drained and chopped spinach
1 Tbsp olive oil
1/2 tsp dried dill
slat to taste
1/2 lb sliced cappicola
1/8 lb provolone
cornmeal
1 egg yolk
1 Tbsp water
1 Tbsp poppy seeds.

In a bread bowl combine yeast and water. add sugar stir well, stir in flour. Remove from bowl and knead for 8-10 minutes adding flour to prevent sticking. Place the dough in oiled bown, turn so top is coated with oil. cover with a cloth and let rise in warm spot till doubled in size (1 1/2 hours).
Place prepared spinach in bowl, stir in olive oil, dill and salt. Set aside.
Punch down dough and place on a flat surface. Roll out dough to a 14x10 rectangle. Shape edges evenly with hands. Spread spinach of the lenght of the middle third of the dough. Top with Cappicola and then Provolone.
With a serrated knife cut dough into 1 inch wide strands on each side of the filling.
Alternately fold over each strand on a slight diagonal. Make sure ends are sealed. Sprinkle baking sheet with cornmeal, place loaf on baking sheet. Mix egg yolk and water, brush the top with the mixture. Sprinkle on poppy seeds. Bake in preheated 400 oven for 25 minutes.

Unrated