Typically when I make this recipe, I make a double batch because then it uses a full square of frozen spinach and a full can of tomato paste. (And makes 4 loaves). The recipe that I've listed below is for the regular size recipe which makes 2 loaves of bread.
1 Tablespoon sugar
1 cup warm water (105 degrees)
1 envelope (2 1/4 tsp) active dry yeast
1 teaspoon salt
1/4 cup olive oil
1 cup all purpose flour
1/2 cup warm milk (105 degrees)
1/3 cup grated Parmesan cheese
2 - 2 1/2 cups all purpose flour
1/4 cup tomato paste
4 sun dried tomatoes, packed in oil, finely chopped
1/4 cup warm water (105 degrees)
1 1/2 - 2 cups all purpose flour
1/2 cup thawed, frozen chopped spinach
1 teaspoon leaf basil, crumbled (I use fresh basil chopped in season)
1 1/4 - 1 3/4 cup all purpose flour
Prepare Sponge: Combine sugar and warm water in a 2 cup measuring cup. Sprinkle yeast over the top; stir to dissolve yeast. Let stand until foamy (approx. 10 minutes).
Transfer to a medium size bowl. Add salt, olive oil, and flour. Mix until smooth. Divide sponge into thirds (approximately 1/2 cup each)
Prepare Cheese Dough:
Beat together one third sponge, egg, milk and Parmesan cheese and 1 cup flour until smooth in a large bowl. Stir in enough remaining flour to make a soft dough. Transfer to a floured surface and knead dough for 5-10 minutes. Place back in bowl and cover with a towel. Place in a draft free area and allow to rise until doubled (approximately 1 1/2 hours)
Prepare Tomato Dough:
Beat together one third sponge, tomato paste, sun dried tomatoes, warm water, and 1/2 cup flour in a large bowl. Add enough additional flour to make a soft dough. Transfer to a floured surface and knead for 5-10 minutes. Place back in bowl and cover with a town. Place in a draft free area and allow to rise until doubled (approximately 1 1/2 hours)
Prepare Spinach Dough:
Place remaining third sponge and spinach in a food processor. Whirl until spinach is pureed (about 1 minute). (For a heartier recipe, you can just mix the two by hand.) Mix together spinach mixture with basil and 1/2 cup flour. Add enough additional flour to make a soft dough. Transfer to a floured surface and knead for 5-10 minutes. Place back in bowl and cover with a town. Place in a draft free area and allow to rise until doubled (approximately 1 1/2 hours)
Grease two baking sheets.
After 1 1/2 hours, punch down dough and divide each in half.
Roll out half the cheese dough into a 14 x 6 - inch rectangle
Roll out half the tomato dough into a 13.5 x 5.5 - inch rectangle. Place on top of the cheese dough.
Roll out half the spinach dough into a 13.5 x 5.5 - inch rectangle. Place on top of the tomato dough
Roll up doughs together from long side. Pinch seam and ends to seal. Place seam side down on greased baking sheet. Cover with a towel and allow to rise until doubled (approx. 45 minutes)
Repeat with other dough halves for the second loaf.
Preheat oven to 375 degrees. Cut several 1/4 inch deep slashes into the top of the dough with a sharp knife. Bake loaves for 30-35 minutes until golden brown. During the last 5 minutes. Brush with butter.
|Preparing the Sponge|
|Tomato Dough ready to rise|
|Spinach Dough ready to rise|
|Cheese Dough doubled in size|
|Punched down cheese dough before dividing|
|Divided cheese dough into 4 pieces (remember, I doubled the recipe above) Divide yours into two balls.|
|Cheese Dough rolled out|
|Rolling out tomato dough|
|Tomato dough added to top of cheese dough and spinach dough rolled out|
|Spinach dough placed on top of tomato dough|
|Doughs all rolled together and slashed placed in top of dough|
|Butter added to top of dough|
|Dough doubled in size|