Little Bit Of Everything Swirl Bread Recipes
LITTLE BIT OF EVERYTHING SWIRL BREAD
Make and share this Little Bit of Everything Swirl Bread recipe from Food.com.
Provided by SweetsLady
Categories Yeast Breads
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- In large bowl, dissolve the sugar in the warm water. Stir in the yeast. Let yeast proof until becomes creamy foam (about 10 minutes).
- Mix in 1 t. salt, 2 T. oil, and Italian seasoning. Mix in flour, one cup at a time. Knead dough on lightly floured surface until smooth. Place in well-oiled bowl, and turn dough to coat. Cover with cloth and allow to rise until doubled in size, about 1 hour.
- While dough is rising, put 1 T. olive oil in medium frying pan and heat on medium. Add in shallots and garlic cloves and cook until soft. Add in spinach and tomatoes; stir. Remove from heat and allow to cool.
- Lightly grease 9x5 loaf pan.
- After dough has risen, punch down and allow to rest for 10 minutes.
- Put dough on lightly floured counter and roll into 14x9 inch rectangle. Spread with spinach mixture.
- Starting with short end, roll up jelly roll style tightly or you will have big gaps in the circles. Pinch ends together and place rolled side down in pan. Cover with towel and allow to rise again until doubled (1 hour). Sprinkle Asiago on top before placing in oven.
- Bake in 350 degree oven for 45 minutes or until hollow when tapped. At 30 minutes cover top with aluminum foil to prevent excessive browning.
- Melt butter in microwave for 20-30 seconds. Stir in garlic powder and 1/8 tsp salt. When bread comes out of oven, brush with garlic butter mixture. Allow to cool for 10 minutes before removing from pan to wire rack.
Nutrition Facts : Calories 144.4, Fat 4.5, SaturatedFat 1.4, Cholesterol 3.8, Sodium 193.7, Carbohydrate 22.8, Fiber 1.2, Sugar 3.3, Protein 3.3
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- Mix the 2 tablespoons sugar with the warm water in a very large bowl. Add the yeast and do not stir. Let it sit until creamy, about 5 minutes. Add the oil, salt, and flour. Mix by hand, adding more flour as necessary until the dough forms a large, soft ball. Flour a table or work surface and knead the bread for 5-10 minutes.
- Place the dough in a lightly oiled bowl and brush the top with a little extra oil (I typically just use olive oil for this). Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour. It should be very puffy. Divide the dough in half and punch it down.
- Preheat the oven to 350 degrees. Roll each half into a large rectangle. For more tight rolls in the bread, roll the dough thinner. For thicker softer rolls in the bread, roll thicker. It’s up to you and it tastes great either way. Mix the cinnamon and sugar in a small bowl and sprinkle over each loaf. Be generous. Roll up the loaves tightly and let rest for a few minutes before putting in the oven.
- Bake on a cookie sheet or baking stone for 30 minutes, or until it sounds hollow. When in doubt, overbake this one. It might look brown on the outside, but that’s okay because the inside really needs to bake all the way to get the layers filled out. And it’s really really helpful to let the bread cool before cutting into it, otherwise it has a tendency to sink down where you cut it. Slice diagonally and eat plain, toasted, or as French Toast.
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