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Name: Spinach Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 tb Grated Parmesan cheese; 1 ts Salt; 1/8 ts Freshly-ground black pepper; 3 3/4 c Flour; 1 tb Sugar; 4 tb Butter plus; 2 1/4-oz Envelopes Active dry yeast; 1 Egg beaten; 1 ts Butter; 1 tb Kosher salt; 1 c Water; 2 c Spinach Tightly-packed cleaned

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INGREDIENTS

1 tb Grated Parmesan cheese
1 ts Salt
1/8 ts Freshly-ground black pepper
3 3/4 c Flour
1 tb Sugar
4 tb Butter ; plus
2 1/4-oz Envelopes Active dry yeast
1 Egg ; beaten
1 ts Butter
1 tb Kosher salt
1 c Water
2 c Spinach ; Tightly-packed cleaned

Servings

INSTRUCTIONS

Preheat the oven to 375 degrees. Place the water and spinach in a saucepan. Wilt the spinach, pressing down the spinach with the back of a spoon, about 45 seconds. Drain the spinach, squeezing out the spinach tightly and reserve the liquid. Pour the liquid into a mixing bowl with 4 tablespoons of the butter. The butter will melt and cool the liquid to 110 degrees. Stir in the yeast and dissolve the yeast. Add the beaten egg, sugar, salt, and black pepper. Finely chop the spinach and add to the yeast mixture. Add the flour and mix well with a wooden spoon until the dough comes away from the sides of the bowl. Using your hands, form the dough into a ball. Lightly oil a bowl. Place the dough in the bowl and turn the dough once. Cover the dough with plastic wrap and place in a warm, draft-free place until the dough doubles in size, about 1 hour. Butter 6 over-sized muffin tins. Invert the dough onto a floured surface and punch it down with your fist. Fold each side in and tuck the ends into the center. Repeat. Put the dough, seam side down and divide the dough into six equal portions. Using your hand, gently roll the dough into a ball. Place the balls in the prepared pan. Sprinkle the rolls with kosher salt and cheese. Cover and let rise in a warm, draft-free place until in doubles in size, about 1 hour. Bake the rolls for about 30 minutes, or until golden-brown. Remove from the oven and place on a wire rack to cool before removing from the pan. This recipe yields 6 oversized muffin rolls. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A20 broadcast 02-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 Recipe by: Emeril Lagasse

NOTES

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Spinach Bread

1 tb Grated Parmesan cheese
1 ts Salt
1/8 ts Freshly-ground black pepper
3 3/4 c Flour
1 tb Sugar
4 tb Butter plus
2 1/4-oz Envelopes Active dry yeast
1 Egg beaten
1 ts Butter
1 tb Kosher salt
1 c Water
2 c Spinach Tightly-packed cleaned

Preheat the oven to 375 degrees. Place the water and spinach in a saucepan.  Wilt the spinach, pressing down the spinach with the back of a spoon, about  45 seconds. Drain the spinach, squeezing out the spinach tightly and  reserve the liquid. Pour the liquid into a mixing bowl with 4 tablespoons  of the butter. The butter will melt and cool the liquid to 110 degrees.  Stir in the yeast and dissolve the yeast. Add the beaten egg, sugar, salt,  and black pepper. Finely chop the spinach and add to the yeast mixture. Add  the flour and mix well with a wooden spoon until the dough comes away from  the sides of the bowl. Using your hands, form the dough into a ball.  Lightly oil a bowl. Place the dough in the bowl and turn the dough once.  Cover the dough with plastic wrap and place in a warm, draft-free place  until the dough doubles in size, about 1 hour. Butter 6 over-sized muffin  tins. Invert the dough onto a floured surface and punch it down with your  fist. Fold each side in and tuck the ends into the center. Repeat. Put the  dough, seam side down and divide the dough into six equal portions. Using  your hand, gently roll the dough into a ball. Place the balls in the  prepared pan. Sprinkle the rolls with kosher salt and cheese. Cover and let  rise in a warm, draft-free place until in doubles in size, about 1 hour.  Bake the rolls for about 30 minutes, or until golden-brown. Remove from the  oven and place on a wire rack to cool before removing from the pan. This  recipe yields 6 oversized muffin rolls.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -  (Show # EM-1A20 broadcast 02-18-1997) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    03-25-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (154g)
Recipe Makes: 6

Calories: 465
Calories from Fat: 93 (20%)

Amt Per Serving		% DV

	Total Fat 10.4g	14 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 0.8g
Cholesterol 57.7mg		18 %
Sodium 672mg		23 %
Potassium 230.6mg		6 %
Total Carbohydrate 79.8g		23 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 76.3g
Protein 12.3g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 465

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