| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Lifetime tv, Life5 |
4 |
servings |
INGREDIENTS
| 2 |
|
2 1/4 cups bread flour |
| 1 |
ts |
Salt |
| 1 |
tb |
Olive oil |
| 1 |
c |
Warm water; (110 degrees f), |
|
|
; more if needed |
| 1 |
pk |
Active dry yeast |
| 2 |
lb |
Spinach; washed, stems |
|
|
; removed |
| 2 |
tb |
Olive oil |
| 3 |
|
Shallots; thinly sliced |
|
|
Salt and freshly ground pepper |
| 1 |
|
Pinches red pepper flaked |
| 1/2 |
c |
Freshly grated parmesan cheese |
INSTRUCTIONS
1. Place the flour and salt in the bowl of a food processor. Blend the
yeast with the water in a small bowl and allow to proof, about 5 minutes.
Pour the yeast mixture through the feed tube of the food processor, with
the machine running. Add the olive oil. Add more flour or water if
necessary, until the dough pulls away from the side of the bowl and forms a
ball. Remove dough and place on a floured surface and knead for 3-4 minutes
until it is smooth and no longer sticky. Shape the dough into a ball and
place into a lightly oiled bowl. Cover with plastic wrap and set in a warm,
draft free spot to rise, about 2 hours.
2. Heat the oil in a large skillet over medium high heat, add the shallots
and cook until lightly caramelized, add the spinach and cook until just
wilted. Season with salt, pepper and red pepper. Remove from heat and fold
in the cheese. Let cool.
3. Preheat oven to 450 degrees F. Roll out the dough to a 1/4" thickness on
a lightly floured surface into a rectangle. Spread the cooled filling over
the surface of the dough leaving a 1 inch border and roll the dough "jelly
roll" style, tucking in the ends and place seam-side-down onto a lightly
greased baking sheet. Bake for 20-25 minutes or until golden brown. © 1997
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