| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Canadian |
Not, Sent |
12 |
Servings |
INGREDIENTS
| 3 |
tb |
Olice oil |
| 2 |
|
10 oz pkg frozen chopped spinach, thawed/sqeeze dry |
| 3 |
oz |
Canadian bacon, diced |
| 1 1/4 |
ts |
Salt |
| 3 |
c |
All-purpose flour |
| 1 |
|
Env quick-rise yeast |
| 1 |
c |
Water |
| 1 1/2 |
c |
Shredded Fontina Cheese |
INSTRUCTIONS
Heat 2 tablespoons oil in skillet. Add spinach, bacon and 1/4 tsp salt;
saute until softened, 5 minutes. Remove from heat. Combine 1 cup flour,
yeast and remaining salt in bowl. Heat water and remaining oil in saucepan
until very warm (125-130 degrees). Gradually beat water mixture into flour
mixture. Beat in 1 1/2 cups flour with wooden spoon, 1/2 cup at a time, to
make soft dough. Knead dough on floured surface until smooth and elastic,
10 minutes, working in remaining flour as needed to prevent sticking. Shape
into ball. Cover; let rest 10 minutes.
Roll dough out on floured surface into 15x11-inch rectangle. Fit in greased
15x11x1- inch jelly-roll pan, gently pushing dough up into corners. Wtih
finger, make indentations all over surface of dough, pressing almost to
bottom of pan. Scatter spinach over top. Sprinkle with cheese. Cover with
plastic. Let rise in warm place until almost doubled in bulk, 30 minutes.
Bake in 400 oven for 20 to 25 minutes, until lightly browned. Cut into
12 pieces. Serve warm.
Posted to EAT-L Digest 29 Dec 96
Recipe by: Family Circle 1-7-97
From: The Taillons <taillon@ACCESS.MOUNTAIN.NET>
Date: Mon, 30 Dec 1996 15:20:25 -0500
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”