Tomato Spinach Bread Recipe

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

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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.
MAKES:
30 servings
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

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 4 teaspoons butter, melted
  • 1 teaspoon salt
  • 3-1/4 to 3-3/4 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 large 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).
Originally published as Tomato Spinach Bread in Country Woman Christmas Annual 2007, p36

Nutritional Facts

1 slice: 80 calories, 1g fat (1g saturated fat), 3mg cholesterol, 199mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 4 teaspoons butter, melted
  • 1 teaspoon salt
  • 3-1/4 to 3-3/4 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 large egg white
  • 1 teaspoon cold water
  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

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