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Tomato Spinach Bread

 Tomato Spinach Bread
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.
30 ServingsPrep: 1 hour 20 min. + chilling Bake: 35 min. + cooling

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

2 of 2

Tomato Spinach Bread (continued)

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).