Italian Rustic Spinach Bread Food

SPINACH TORTA RUSTICA

Steps:

• To prepare the torta dough, sprinkle yeast over warm water in the bowl of a stand mixer fitted with the paddle attachment.
• Add honey and let stand for 5 minutes. Mix in salt and 1/2 cup flour. Beat for about 3 minutes on medium speed.
• Beat in the eggs, one at a time, until smooth. Gradually beat in the remaining 1 1/2 cups flour to make a soft dough. Beat in butter, one tablespoon at a time.
• Place dough in a greased bowl and let rise in a warm place till doubled in size, about 1 hour.
• Make filling while the dough rises. To make the filling, saute onion in olive oil till soft and lightly browned. Stir in garlic and cook for less than a minute. Mix in spinach and remove from heat.
• In a medium bowl, beat the egg yolk. Mix in ricotta, 1/2 cup Parmesan, salt, pepper, and nutmeg. Add spinach mixture.
• Punch down risen dough. Divide into two pieces, one slightly larger than the other. On a floured surface, roll larger piece into an 8-inch circle. Fit into the bottom of an 8-inch springform pan.
• Spread evenly with filling. Roll the rest of the dough into a 9-inch square.
• Cut the square into 9 or 10 strips. Weave strips over the top of the filling to make a lattice pattern. Tuck the ends of the dough down around the filling.
• Preheat oven to 375º. Let torta rise for 15-20 minutes till dough puffs up slightly. Brush top of the dough with an egg beaten with water. Sprinkle with the remaining Parmesan cheese.
• Bake for 40-45 minutes, till browned. Cool for 5 minutes, then remove rim. Serve warm or at room temperature.

QUICK AND EASY SPINACH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with non-stick cooking spray.
• Heat olive oil in a skillet or frying pan over medium heat. Add garlic and saute until soft, about two minutes. Add spinach and cook until liquid has evaporated. Stir in salt, pepper, Parmesan and garlic powder. Remove from heat and let cool.
• On a lightly floured surface, roll out pizza crust into a 10x14 inch rectangle. Spread spinach mixture and mozzarella cheese on top of dough. Starting from on end, roll up the crust to make one large loaf. Pinch seam to seal. Place loaf onto prepared baking sheet.
• Bake in preheated oven for 20 to 25 minutes, until golden brown.

QUICK AND EASY SPINACH BREAD

Steps:

• Preheat oven to 350 degrees.
• Spray a baking sheet with non-stick cooking spray.
• In a large skillet heat olive oil over medium heat.
• Cook garlic until soft, do not brown.
• Add spinach and cook for 1 minute.
• Stir in salt, pepper, and Parmesean.
• Remove from heat and cool.
• On a lightly floured surface roll out pizza dough to a 10 x 14"rectangle.
• Evenlly spread out spinach mixture and sprinkle with mozzarella or mozzarella/feta mixture.
• Roll up the crust to make one large loaf.
• Pinch seam to seal Place loaf on baking sheet.
• Bake for 20-25 minutes until golden brown.

CHEF JOHN'S RUSTIC ITALIAN CORN BREAD

Steps:

• Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until the yeast softens and forms a creamy mixture, about 40 minutes.
• Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together.
• Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
• Turn dough out onto a lightly floured surface and roll into a 14-inch wide rectangle. Roll dough, starting from the long-end, into a loaf, finishing seam-side down.
• Dust a baking sheet with 1 tablespoon cornmeal. Place loaf on baking sheet, cover with a dry towel, and let rise until doubled, about 1 hour.
• Preheat oven to 425 degrees F (220 degrees C). Place a shallow pan of water on the lower rack of the oven.
• Cut a 1/2-inch deep slash down the center of the loaf.
• Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.

ITALIAN RUSTIC SPINACH BREAD

Steps:

• Lightly spoon flour into measuring cup and level off.
• In large bowl, combine flour, sugar, salt and yeast.
• Add warm water and oil, mix well with fork.
• Turn dough out onto lightly floured board and knead at least 10 minutes until smooth.
• Spray a bowl with cooking spray and place dough inside, and cover with plastic wrap and cloth towel.
• Let rise in warm place (80-85F) for 30-40 minutes.
• Sprinkle ungreased cookie sheet with cornmeal.
• Punch down dough and cover with inverted bowl, and rest for 15 minutes.
• Divide dough into two loaves.
• Roll out one loaf at a time into approximately 12"x14" and spread spinach mixture evenly all over surface.
• Roll up tightly tucking in sides and set aside on a cookie sheet that is lightly covered with cornmeal. Cover with plastic wrap and cloth towel.
• Let loaves rise for another 30-40 minutes.
• Heat oven to 375°F.
• With a sharp knife cut several deep diagonal slits on top of each loaf.
• Brush tops with beaten egg white.
• Bake for 25-35 minutes or until loaves sound hollow when lightly tapped.
• Cool slightly and serve warm.
• Note: For freezing, cool completely and wrap in aluminum foil. Reheat in oven at 350F for 15 minutes.
• Filling Directions:.
• Place thawed spinach in large frying pan over low flame.
• Mix in the balance of ingredients and continue cooking for 8-10 minutes.
• Cool.
• With your hands, squeeze out as much liquid as you can and set aside.

SPINACH AND PARMESAN RUSTIC BREAD (BREAD MACHINE)

Steps:

• Heat the olive oil in a frying pan; add the chopped onion and sauté until a light golden color. Add the spinach, stir well to combine and cover tightly.
• Remove from the heat and let stand for 5 minutes. Then stir again and let the pan, uncovered, to cool.
• Place the spinach mixture in the bread machine pan. Add the water and egg.
• Sprinkle the bread flour, ensuring that it completely covers the liquid mixture.
• Now sprinkle the cheese inside.
• Place the salt and sugar in separate corners of the bread pan.
• Make a shallow indention in the center of the flour, add the yeast.
• Set the bread machine to the dough setting. Press start.
• Lightly flour 2 baking sheets.
• When the dough cycle has finished, remove the dough from the machine and place on a lightly floured surface, gently punch the dough down, then carefully roll it out to a rectangle about 1 inch thick.
• Roll up the dough from one long side to form a thick baton shape with a square end.
• Place the baton on the prepared baking sheet, seam side up, cover it with lightly oiled plastic wrap; set aside to rest 15 minutes.
• Turn the bread over and place on the second baking sheet. Plump up the dough by tucking the ends and sides under.
• Cover with the oiled wrap and let rest in a warm place for 30 minutes.
• Preheat the oven to 425°F.
• Using a sharp knife, slash the top of the bread with 5 diagonal slashes.
• Bake for 28 minutes, or until it is golden.
• Turn unto a wire rack to cool.

RUSTIC ITALIAN BREAD

Steps:

• BREAD MACHINE DIRECTIONS
• PLACE all ingredients except cornmeal and egg white in bread machine pan according to manufacturer's directions. Process on DOUGH setting.
• SPRINKLE ungreased cookie sheet with cornmeal. At end of dough cycle, remove dough from machine. Place on lightly floured surface. Punch down dough. (If dough is sticky, knead in additional flour before shaping.) Cover dough with clean cloth. Let rest for 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place loaf on cornmeal-coated cookie sheet. Cover. Let rise in warm place (80 degrees to 85 degrees F) for 20 to 25 minutes or until light and doubled in size.
• HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
• CONVENTIONAL OVEN METHOD
• SPOON flour lightly into measuring cup. Level off. Combine flour, sugar, salt and yeast in large bowl. Mix well. Add warm water and oil. Mix well. Turn dough out onto lightly floured surface. Knead dough 10 minutes or until smooth. Place dough in lightly greased bowl. Cover with plastic wrap and cloth towel. Let rise in warm place (80 degrees to 85 degrees F) for 30 to 40 minutes.
• SPRINKLE ungreased cookie sheet with cornmeal. Punch down dough. Cover dough with inverted bowl and allow to rest on counter 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place dough on cornmeal-coated cookie sheet. Cover. Let rise in warm place 35 to 40 minutes or until doubled in size.
• HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
• High Altitude (3500 ft.):
• No change.

SPINACH BREAD

Steps:

• Preheat oven to 375 degrees. In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive oil, then sift 1 cup of flour and mix well. Set aside for 1 hour, or until it has a sponge-like texture.
• Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender, about 5 minutes. Then add the garlic, cumin, and remaining salt to the onions. Stir in the spinach, in small batches, and cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a colander and reserve the cooking liquid. In a large bowl, place 2 cups of the remaining flour, making a well in the center of the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours. Then add the feta cheese to the dough and knead for 1 minute. Add the spinach mixture, sprinkle with the remaining flour, and mix together quickly. The dough is supposed to be moist and loose, don't knead again. Form into a oblong loaf and place the dough on a well oiled baking sheet. Cover lightly with plastic wrap and let proof for 1 hour. Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes.

TORTA RUSTICA WITH RICOTTA AND SPINACH

Steps:

• Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
• Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
• Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
• When ready to bake, heat oven to 375 degrees.
• Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
• In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
• In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
• On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
• Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.

ULTIMATE RUSTIC ITALIAN BREAD

Steps:

• For the biga:.
• Combine the flour, yeast and water in the bowl of a standing mixer fitted with the dough hook. Knead on the slowest speed (stir for a KitchenAid), until it forms a shaggy dough, about 2-3 minutes.
• Transfer the biga to a medium bowl, cover tightly with plastic wrap, and let stand at room temperature until it begins to bubble and rise, about 3 hours.
• Refrigerate biga at least 8 hours, or up to 24 hours.
• For the dough:.
• Remove the biga from the refrigerator and let stand at room temp while making the dough.
• To make the dough, combine flour, yeast, and water in bowl of the standing mixer fitted with dough hook. Knead the dough on lowest speed until rough dough is formed, about 3 minutes.
• Turn the mixer off and, without removing the dough hook or bowl from the mixer, cover the bowl loosely with plastic wrap. Let the dough rest for 20 minutes. (This allows protein in the dough to relax, making for a stronger dough that can rise higher, with a better crust.).
• Remove the plastic wrap over the dough, and add the biga and salt to bowl. Continue to knead on the lowest speed until ingredients are incorporated (dough should clear the sides of the bowl but should stick to the very bottom), about 4 minutes.
• Increase the mixer speed to low (speed 2 on a KitchenAid) and continue until the dough forms a more cohesive ball, about 1 minute.
• Transfer the dough to a large bowl (at least 3 times the size of the dough) and cover it tightly with plastic wrap. Let the dough rise in a cool, draft-free spot away from direct sunlight, until slightly risen and puffy, about 1 hour.
• Remove the plastic wrap and turn the dough by doing the following: lift the left third of the dough and fold inwards towards the center, then repeat with the right third of the dough, folding inwards toward the center. Then fold the dough in half from bottom to top (perpendicular to the first two folds).
• Replace the plastic wrap and let the dough rise 1 hour.
• Turn dough again, replace plastic wrap, and let dough rise 1 hour longer.
• Dust the work surface liberally with flour. Hold the bowl with the dough at an angle over the floured surface. Gently scrape the dough out of the bowl and onto the work surface (the side of the dough that was against bowl should now be facing up). If you want two smaller loaves, split the dough into two equal halves. Use a knife or bench scraper.
• Dust the dough and your hands liberally with flour and, using minimal pressure, push dough into a rough 8- to 10-inch square. If you are making two loaves, shape each piece into a smaller rectangle.
• Shape the dough by folding the upper left corner towards the center of the square dough, then the right corner towards the center. Next, roll the dough into a log from top to bottom and place it seam-side down onto a large sheet of parchment paper. Dust loaf liberally with flour and cover loosely with plastic wrap; let loaf rise until doubled in size, about 1 hour.
• Meanwhile, adjust the oven rack to the lower-middle position, and place a baking stone on the rack. (I use a cast iron griddle flat side up.) Pre-heat the oven to 500 degrees. It's really important to preheat the pan in the oven to ensure even heat and optimal crust results.
• Using a single-edged razor blade, or sharp chef's knife, cut a slit 1/2 inch deep lengthwise along top of loaf, starting and stopping about 1 1/2 inches from the ends. Lightly spray the loaf with water. Slide parchment sheet with loaf onto baker's stone or cast iron griddle in the oven. If you are not using a baking stone or tile, simply place the loaf on a baking sheet in the oven.
• Bake for 10 minutes, then reduce oven temperature to 400 degrees and quickly spin loaf around half way using the edges of the parchment paper.
• Continue to bake until deep golden brown and the loaf sounds hollow when tapped on the bottom. For one large loaf this will be about 35 minutes longer. For two smaller loaves this will be closer to 30 minutes.
• When the bread is done, transfer it to a wire rack and discard the parchment paper. If you'd like a butter crust, immediately wipe the end of a stick of butter over the crust until coated. Now the hardest part - cool the loaf to room temperature, about 2 hours.