Tomato Spinach Bread Recipes

TOMATO SPINACH BREAD

Steps:

• 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., 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., 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., 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., 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., 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., 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., 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., 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.

QUICK AND EASY SPINACH BREAD

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.

SPINACH AND TOMATOES

Steps:

• Combine spinach, tomatoes, onion and herbs in a small saucepan.
• Heat to boiling then simmer 7-10 minutes or until onions are cooked.
• Serve, passing parmesan and vinegar at the table for each person to add as they prefer.

SPINACH-TOPPED TOMATOES

Steps:

• In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid. , Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture. , Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper. , Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired. Bake at 350° for about 15 minutes or until heated through.

QUICK AND EASY SPINACH BREAD

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.

TOMATO BREAD I

Steps:

• In a sauce pan, heat the tomato juice and water over a low heat until warm to the touch. Pour into a large warmed bowl, and add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy.
• Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface. Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size.
• Punch down, and divide into halves. Form two loaves, and put into greased 9 x 5 inch loaf pans. Allow to rise for another 45 minutes, or until loaves have doubled in size.
• Bake at 400 degrees F (220 degrees C) for about 30 minutes, until golden brown. Remove from pans to wire rack to cool.