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Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 1 lrg Garlic clove, chopped
- 2 pkt Dry yeast
- 1 Tbsp. Sugar
- 2 c. Hot water, 105 to 115 degrees
- 5 1/4 c. Bread flour, divided
- 1 1/2 tsp Salt Vegetable cooking spray
- 10 ounce Frzn minced spinach, (1 package) thawed, liquid removed and squeezed dry
- 1/2 c. Grated fresh Parmesan cheese
- 1 tsp Dry Italian seasoning
- 1 x Egg white
- 1 Tbsp. Water
Direcciones
- Combine extra virgin olive oil and chopped garlic in a small bowl. Microwave at HIGH 1 minute; set aside, and let cold.
- Dissolve yeast and sugar in hot water, and let stand 5 min.
- Combine 3 c. flour and salt in a large bowl. Add in the garlic mix and yeast mix; stir till well-blended. Add in 2 c. flour, stirring till a soft dough forms.
- Turn the dough out onto a lightly floured surface. Knead till smooth and elastic (about 8 min); add in sufficient remaining flour, 1 Tbsp. at a time, to prevent the dough from sticking to hands.
- Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a hot place (85 degrees), free from drafts, 45 min or possibly till doubled in bulk.
- Punch the dough down; turn out onto a lightly floured surface, and let rest for 5 min. Divide the dough in half, and roll each portion into a 15 x 10-inch rectangle. Combine minced spinach, Parmesan cheese, and Italian seasoning, and stir well.
- Arrange the spinach mix proportionately over each rectangle, leaving a 1/2-inch margin around edges. Roll up each rectangle, starting with a long edge, pressing to eliminate air pockets; healthy pinch ends to seal. Place rolls, seam side up, on opposite ends of a large baking sheet coated with cooking spray.
- Working with one roll at a time, fold roll in half, placing 1 half directly on top of other half; healthy pinch ends to seal. Using kitchen shears, cut through folded end of roll, cutting through roll to within 1 inch of opposite end.
- Twist the cut halves of dough outward so filling faces up. Repeat the procedure with remaining roll. Cover and let rise 1 hour or possibly till doubled in bulk.
- Combine the egg white and 1 Tbsp. water, and stir well. Uncover the dough, and brush egg white mix over loaves. Bake at 350 degrees for 20 min or possibly till loaves sound hollow when tapped. Remove from pan, and let cold on wire racks.
- Yield: 2 loaves, 20 servings per loaf.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 12 servings | |
| Calories 277 | |
| Calories from Fat 51 | 18% |
| Total Fat 5.79g | 7% |
| Saturated Fat 1.38g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 374mg | 16% |
| Potassium 185mg | 5% |
| Total Carbs 45.75g | 12% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.34g | 1% |
| Protein 9.78g | 16% |
