Spinach Sausage Loaf by
Ingredients
Dough:
3/4 c. water
1/4 c. milk
2 T. margarine or oil
1 T. yeast
3 c. bread flour
1 T. sugar
1 t. salt
1 lb. bulk Italian sausage
1/2 t. salt
1/2 t. dried basil
1 pkg. (10 oz.) frozen chopped spinach, thawed and well-drained
2 c. (8 oz.) shredded mozzarella cheese
Instructions
Prepare dough:
Heat water and milk in microwave 45 to 60 seconds, or until fairly warm (test by sticking a finger in liquid, should be almost too hot to keep it in).
Add margarine until melted, then add yeast, stir and let dissolve.
Using dough blade, mix flour, sugar and salt in food processor.
With processor running, slowly add yeast mixture through feed tube until dough forms a ball, about 1 to 1-1/4 minutes.
Dough will be slightly sticky.
Let dough rise until double in greased bowl.
Prepare loaf:
Brown sausage, drain, and sprinkle with salt and basil. Roll out dough to a 13" x 10" rectangle. Layer meat, spinach and cheese on top of the dough. Roll up from one of the long sides; seal seams and ends.
Using a spatula, carefully place loaf on a greased baking sheet or jelly roll pan. Bake at 350 degrees for 25-30 minutes, or until the crust is golden brown. Serve warm; refrigerate leftovers. Serves 10.
Heat water and milk in microwave 45 to 60 seconds, or until fairly warm (test by sticking a finger in liquid, should be almost too hot to keep it in).
Add margarine until melted, then add yeast, stir and let dissolve.
Using dough blade, mix flour, sugar and salt in food processor.
With processor running, slowly add yeast mixture through feed tube until dough forms a ball, about 1 to 1-1/4 minutes.
Dough will be slightly sticky.
Let dough rise until double in greased bowl.
Prepare loaf:
Brown sausage, drain, and sprinkle with salt and basil. Roll out dough to a 13" x 10" rectangle. Layer meat, spinach and cheese on top of the dough. Roll up from one of the long sides; seal seams and ends.
Using a spatula, carefully place loaf on a greased baking sheet or jelly roll pan. Bake at 350 degrees for 25-30 minutes, or until the crust is golden brown. Serve warm; refrigerate leftovers. Serves 10.