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).