Tomato, Spinach and Cheese Swirl Bread

I got this recipe from The family Circle Cook book which I borrowed from my cousin/friend/neighbor. This book has been with me for almost a year now and I earlier posted a cake and a salad that I tried…. This swirl bread always fascinated me and finally I tried it out and I am really happy with the result…. This tricolor bread is perfect for a party to impress your guests…this is really good to make sandwiches or you can serve this with fish pie, meat loaf, finnish pie, fish molee or simply with hot soup….. I halved the recipe and made 2 small loaves which was more than enough for two meals for my small family…. Try this low fat healthy bread in your kitchen…… you can even replace all purpose flour to wheat flour/ Atta for a healthier version….the method may appear lengthy or difficult… but believe me it is really easy to make :)...

Tomato, Spinach and Cheese Swirl Bread

Ingredients:

Sponge:
1 tbsp sugar
1 cup warm water
1 envelope (2 ½ tsp) active dry yeast
1 tsp salt
¼ cup olive oil
1 cup all purpose flour

Cheese Dough:
1 egg
½ cup warm milk
1/3 cup grated Parmesan cheese
2 to 2 ½ cups all purpose flour

Tomato Dough:
¼ cup tomato paste
4 sun dried tomatoes, packed in oil finely chopped (I used fresh tomatoes chopped fine removing the seeds and sautéed in little oil)
¼ cup warm water
1 ½ to 2 cups all-purpose flour

Spinach Dough:
½ cup fresh or frozen chopped spinach
1 tsp leaf basil, crumbled (I used dry basil)
1 ¼ to 1 ¾ cups all purpose flour

Method:

• Prepare Sponge: Combine sugar and warm water in 2 cup measure. Sprinkle yeast over top; stir to dissolve yeast. Let stand until foamy, about 10 minutes.
• Transfer to medium size bowl. Add salt, olive oil and flour; beat until smooth. Divide sponge into thirds, about ½ cup each.
• Prepare cheese dough: Beat together one-third sponge, egg, milk, Parmesan cheese and 1 cup flour in large bowl until smooth; beat for 1 minute. Stir in enough remaining flour to make soft dough. Transfer to floured work surface. Knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Place dough in greased bowl; turn to coat. Cover with oiled plastic wrap. Let rise in warm place, away from drafts, until doubled in bulk, about 1 ½ hours.
• Prepare Tomato Dough: Beat together one-third sponge, tomato paste, sun dried tomatoes, warm water and ½ cup flour in large bowl until smooth; beat for 1 minute. Stir in enough remaining flour to form soft dough. Transfer to floured work surface. Knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Place in greased bowl; turn to coat. Cover with oiled plastic wrap. Let rise in warm place, away from drafts, until doubled in bulk, about 1 ½ hours.
• Prepare Spinach Dough: place remaining one-third sponge and spinach in food processor. Whirl until spinach is pureed, about 1 minute. (Or finely chop spinach with knife, and then beat together with one- third of the sponge in large bowl) Beat together spinach mixture, basil and ½ cup flour in large bowl until smooth; beat for 1 minute. Stir in enough remaining flour to make soft dough. Transfer to floured work surface. Knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Place in greased bowl; turn to coat. Cover with oiled plastic wrap. Let rise in warm place, away from drafts, until doubled in bulk, about 1 ½ hours.

• Grease two baking sheets.
• Punch doughs down. Divide each in half. Roll half the cheese dough out on lightly floured surface with lightly floured rolling pin into 14 x 6-inch rectangle. Roll out half the tomato dough into 13 ½ x 5 ½ inch rectangle. Place on top of the cheese dough. Repeat with half the spinach dough, rolling into 13 ½ x 5 ½ inch rectangle, and placing on top of tomato dough. Roll up doughs together from long side. Pinch seam and ends to seal. Tuck ends under. Place, seam side down, on baking sheet. Cover with oiled plastic wrap. Repeat with remaining doughs and place on second baking sheet, to make second loaf. Let rise in warm place, away from drafts, until doubled in bulk, about 45 minutes.
• Preheat oven to moderate (375F/190C). cut several ¼ inch deep slashes with sharp knife on top of loaves.
• Bake loaves in preheated moderate oven (375F/190C) for 30-35 minutes or until golden brown and loaves sound hollow when tapped. Transfer to wire rack to cool.

Sending this to:

• Vaishali's event Spring
• Susan for YeastSpotting