Spinach and Tomato Crescent Bread Recipe
🕒 Total Time: 1 hour 50 minutes
🥖 Servings: 14
Description:
Festive and flavorful, this appealing loaf makes a welcome contribution to a holiday buffet table. Prepare yourself for a delightful journey of flavors with this Spinach and Tomato Crescent Bread. 🌟
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 cup | Milk |
| 1 cup | Fresh parsley leaves |
| 1/2 cup | Olive oil |
| 1 loaf | Bread flour |
| 3 tbsp | Sugar |
| 2 tsp | Fast-rising active dry yeast |
| 1 tsp | Salt |
| 1 cup | Sun-dried tomatoes packed in oil |
| 3/4 cup | Pine nuts |
| 1 clove | Garlic |
| 1 | Egg |
| 2 tbsp | Water |
Instructions:
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Prepare Dough: In a 1-quart saucepan, heat milk until bubbles appear around the side of the pan; remove from heat and stir in spinach, parsley, and olive oil.
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Pour milk mixture into a food processor fitted with a chopping blade; process for 1 minute.
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Set mixture aside to cool to 120°F to 130°F.
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In a large bowl, combine 2 1/2 cups of flour, sugar, yeast, and salt.
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With a wooden spoon, beat the milk mixture into the flour mixture until a soft dough forms.
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Turn dough out onto a floured surface.
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Knead dough, adding remaining flour as necessary to prevent stickiness, until smooth and elastic, about 5 minutes.
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Wash, dry, and lightly oil the mixing bowl.
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Place dough in the oiled bowl, turning to bring the oiled side up.
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Cover and let dough rise in a warm place, away from drafts, until doubled in size, about 50 minutes.
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Meanwhile, prepare Tomato-Pepper Spread: In a food processor fitted with a chopping blade, process tomatoes, roasted peppers, pine nuts, and garlic for 30 seconds or until coarsely pureed.
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Lightly grease a large baking sheet and set aside.
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With a floured rolling pin, roll out dough into an 18-by-12-inch rectangle.
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With a rubber spatula, spread Tomato-Pepper Spread evenly over the dough, leaving a 1/2-inch border.
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Roll up the rectangle into a 12-inch long log.
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Transfer the log, seam side down, to the greased baking sheet; curve into a crescent.
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Cover the loaf with a clean cloth and let rest for 20 minutes.
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Heat the oven to 350°F.
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Make Egg Wash: In a small bowl, beat together egg and water.
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With a sharp knife, make 13 deep cuts, about 1 1/2 inches apart, around the top of the bread.
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Brush the bread with Egg Wash and bake for 30 to 35 minutes or until well browned.
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Cool the bread completely on a wire rack before serving.
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(If desired, the bread can be baked, cooled, wrapped in plastic wrap, and frozen for up to 2 weeks.) Enjoy! 🍞🌿🍅
This Spinach and Tomato Crescent Bread is perfect for any occasion, from casual gatherings to elegant dinner parties. With its savory filling and tender, golden crust, it’s sure to become a favorite in your recipe collection.