It’s Saturday morning and I’m rushing to show you the recipe for this beauty – Spinach Wreath Bread! Come on, it’s time to roll up your sleeves and get it done! It is not difficult, but its taste is unforgettable!
I took the recipe from Petya Argirova’s culinary blog “Smells of…” here.
Enjoy! 🙂
INGREDIENTS:
DIRECTIONS:
Put the lightly warmed milk in a bowl. In it add the yeast and stir until the yeast is melted in the milk.
Add the sugar and about 100 grams of the flour to make a mixture with the consistency of pancake dough.
Allow the mixture to rise for about 10-15 minutes.
Put one yolk aside to coat the bread surface before it enters the oven. Beat the remaining two eggs and the egg-white with a fork and add them to the bowl.
Add the oil and salt and stir.
Start adding the flour a little by little by stirring together with the mixture in a bowl. Most often this is my way of kneading. I do not make a well in the flour, but add it in small portions to the liquid mixture by sifting it. So I can best appraise how much flour I should add.
Once the mixture is thickened, I knead it on a floured surface until it forms a soft and smooth dough.
Put the dough in a sprinkled with flour bowl and let it double tsn volume for about 1 hour.
While waiting for the dough to rise, prepare the stuffing. Wash the spinach and clean the handles and veins if necessary. You can cut it into large pieces for ease. Put it in a large skillet along with 2-3 tablespoons of sunflower oil.
Stew the spinach until it gets completely tender. Set aside to cool.
In a bowl, place the diced ham, crushed cheese and spinach. Optionally, you can additionally chop the soft spinach onto a cutting board. Stir all the ingredients in the bowl.
Here's the risen dough.
Transfer it to a floured board and gently knead it.
Roll out the dough on a crust with about 40 by 60 cm in size.
Grease with the stuffing, trying to leave about 2-3 cm of blank space around the edges of the dough crust.
Wrap the crust from the long side into a nice tight roll.
Cut the roll into slices about 2-3 cm thick.
Prepare a large flat baking pan and cover it with parchment paper or a Teflon pad. Arrange the slices in a circle, overlapping them as roof tiles. If there are some left, as it happened to me, place some slices in the center, too.
Coat the wreath bread with the separated yolk, which you can optionally dilute with 1 tbsp. of sunflower oil and 1 tbsp. of milk.
You do not need to let the wreath bread rise again. Bake in a preheated oven at about 180 degrees for about 25-30 minutes.
Serve while still warm. But once it's cool, it is still very delicious. Enjoy! 🙂
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Put the lightly warmed milk in a bowl. In it add the yeast and stir until the yeast is melted in the milk.
Add the sugar and about 100 grams of the flour to make a mixture with the consistency of pancake dough.
Allow the mixture to rise for about 10-15 minutes.
Put one yolk aside to coat the bread surface before it enters the oven. Beat the remaining two eggs and the egg-white with a fork and add them to the bowl.
Add the oil and salt and stir.
Start adding the flour a little by little by stirring together with the mixture in a bowl. Most often this is my way of kneading. I do not make a well in the flour, but add it in small portions to the liquid mixture by sifting it. So I can best appraise how much flour I should add.
Once the mixture is thickened, I knead it on a floured surface until it forms a soft and smooth dough.
Put the dough in a sprinkled with flour bowl and let it double tsn volume for about 1 hour.
While waiting for the dough to rise, prepare the stuffing. Wash the spinach and clean the handles and veins if necessary. You can cut it into large pieces for ease. Put it in a large skillet along with 2-3 tablespoons of sunflower oil.
Stew the spinach until it gets completely tender. Set aside to cool.
In a bowl, place the diced ham, crushed cheese and spinach. Optionally, you can additionally chop the soft spinach onto a cutting board. Stir all the ingredients in the bowl.
Here's the risen dough.
Transfer it to a floured board and gently knead it.
Roll out the dough on a crust with about 40 by 60 cm in size.
Grease with the stuffing, trying to leave about 2-3 cm of blank space around the edges of the dough crust.
Wrap the crust from the long side into a nice tight roll.
Cut the roll into slices about 2-3 cm thick.
Prepare a large flat baking pan and cover it with parchment paper or a Teflon pad. Arrange the slices in a circle, overlapping them as roof tiles. If there are some left, as it happened to me, place some slices in the center, too.
Coat the wreath bread with the separated yolk, which you can optionally dilute with 1 tbsp. of sunflower oil and 1 tbsp. of milk.
You do not need to let the wreath bread rise again. Bake in a preheated oven at about 180 degrees for about 25-30 minutes.
Serve while still warm. But once it's cool, it is still very delicious. Enjoy! 🙂
