Spinach and Tomato Crescent Bread Recipe
๐ Total Time: 1 hour 50 minutes
๐ฅ 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. ๐
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 120ยฐF to 130ยฐF.
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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.
-
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 350ยฐF.
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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! ๐๐ฟ๐
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.
