Sprucies In The Kitchen

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Thursday, January 05, 2006

Spinach Feta Twist bread

Biss will want this recipe, as will anyone with their head screwed on right! I'm assuming you have a breadmaker.

Add to breadmaker:
1 cup water
1/2 cup crumbled feta
1 egg
1 1/2 teaspoon salt
2 Tablespoons oil
3 3/4 cups all-purpose flour
1 1/4 teaspoons yeast

-select "dough" setting. Set it and forget it!

Filling:
10oz/300 g (one whole bag) fresh spinach, stemmed and chopped not too small!

-wilt it in the microwave by putting in on high for 2-3 minutes, stirring in halfway through. And don't use canned spinach--it made an former roommate gag! (He moved out soon after!)

1 Tablespoon melted butter
1 clove minced garlic
1/4 cup grated parmesan
2 teaspoons oregano

-mix these together.

Have ready:
1/2 cup crumbled feta
1/4 cup kalamata olives, pitted and sliced (you may have to do it yourself!)
white from 1 egg
1 Tablespoon paremsan

Method:
1. Let the dough rest on a floured surface for 15 minutes.
2. Roll it out into a rectangle.
3. Spread the filling over the dough, and then sprinkle on top the feta and olives.
4. Roll the dough up like a cinnamon bun (lengthwise)
5. Take a knife or scissors and cut the roll in half lengthwise so that it is spilling its guts. Place the two strips side-by-side, filling facing up, and braid them together.
6. Shape into a ring in a greased tubepan.
7. Let rise 45-60 minutes (until doubled).
8. Brush the top with a mixture of egg white and 1 Tablespoon water. Sprinkle parmesan on top.
9. Bake at 375 degrees for 45-55 minutes (until bread sounds hollow when you tap on the bottom of the pan).

This recipe takes a lot of ingredients, time and a little bit of bread-baking knowledge. But it's worth it. Just ask anyone.

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1 Comments:

Blogger Simply Victoria said...

oh my this sounds delicious! I always said I should have been born greek.

Sun. Jan. 08, 11:20:00 a.m. PST  

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