Carolyn asked for a recipe for a filled bread. The following is from The
Silver Palate Good Times cookbook and makes two beautiful loaves - one for
the baker and another to share!
Tomato-Spinach Roulade
14 oz (half 28oz can) Italian plum tomatoes
2 pkg. active dry yeast
1 T. sugar
1 sm. yellow onion, chopped fine
4 cloves garlic, minced
1 T. dried basil
1 T. dried oregano (I prefer marjoram)
1/2 t. celery seeds
2 t. salt
1 cup grated Swiss, mozzarella or Fontina
5 - 6 cups unbleached all-purpose flour
1 T. unsalted butter
1 sm. yellow onion, chopped
2 cups finely chopped fresh spinach
1/2 cup Mascarpone or ricotta cheese
1 T. Marsala
2 t. fresh lemon juice
salt/pepper to taste
1 egg
2 t. water
1. Puree the tomatoes with their liquid in a blender. Pour into a medium
saucepan and heat to about 115 F. Remove from heat and stir in yeast and
sugar. Let stand 'til foamy, about 10 minutes.
2. Transfer mixture to a large mixing bowl. Add onion through grated
cheese. Mix and stir in flour gradually to make a firm dough.
3. Knead 'til smooth and elastic, adding more flour if necessary.
4. Place dough in buttered bowl and turn to coat. Cover with damp towel
and let rise until doubled in bulk.
5. While dough is rising, melt butter and saute onion. Stir in spinach
and cook until wilted. Add Mascarpone, Marsala, lemon, salt and pepper.
Refrigerate covered until firm enough to spread.
6. Punch dough down and divide in half. Roll each half into a rectangle
about 3/4 inch thich and spread with filling. Roll up like a jelly roll
and place on greased baking sheets. Cover loosely and let rise 1 hour.
7. Preheat oven to 375 F.
8. Beat the egg and 2 t. water, bruch loaves with egg wash.
9. Bake until the loaves are lightly browned and sound hollow when
thumped, about 40 -50 minutes. Allow to coll on baking sheets for 10
minutes. Turn out onto wire racks to cool completely.
Enjoy!!!