Show Subscription Form




Tomato Spinach Bread Recipe
Tomato Spinach Bread Recipe photo by Taste of Home

Tomato Spinach Bread Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 1 hour 20 min. + chilling Bake: 35 min. + cooling
MAKES:30 servings
TOTAL TIME: Prep: 1 hour 20 min. + chilling Bake: 35 min. + cooling
MAKES: 30 servings

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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).
Originally published as Tomato Spinach Bread in Country Woman Christmas Annual 2007, p36

Reviews for Tomato Spinach Bread

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT