Tomato Spinach Bread Recipe

Tomato Spinach Bread Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

I've been making these savory swirled loaves for many years. The red and green colors really add to the festive feel of Christmas dinner.

[X]

Rate Tomato Spinach Bread Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tomato Spinach Bread Recipe

Prep: 1 hour 20 min. + chilling Bake: 35 min. + cooling

Yield: 30 Servings

80 35 115

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
4 teaspoons butter, melted
1 teaspoon salt
2-3/4 to 3 cups bread flour
SPINACH DOUGH:
1/4 cup cold water
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
4 teaspoons butter, melted
1 teaspoon salt
3-1/4 to 3-1/2 cups bread flour
TOMATO DOUGH:
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
4 teaspoons butter, melted
1 teaspoon salt
1 can (6 ounces) tomato paste
3-1/4 to 3-3/4 cups bread flour
1 egg white
1 teaspoon cold water

Directions

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. Yield: 2 loaves (10 slices each).