Puree the Plum Tomato (1 can) an immersion blender, food processor, or blender. Pour in a small saucepan and heat to 115 degrees F (45 degrees C).
Remove from the heat, and stir in the Active Dry Yeast (2 package) and Granulated Sugar (1 tablespoon). Allow to sit until foamy and activated about ten minutes.
Transfer the tomato mix to a standing mixer with the paddle attachment.
Add the Onion (1/4 cup), 1 clove of Garlic (2 clove), Dried Basil (1 tablespoon), Dried Oregano (1 tablespoon), Celery Seeds (1/2 teaspoon), Salt (2 teaspoon), and Mozzarella Cheese (1 cup).
Mix on low speed, while gradually adding in the All-Purpose Flour (5 cup) a cup at a time. Continue to mix until firm dough forms.
Transfer the dough to a floured surface and knead until smooth and elastic.
Transfer to a large buttered bowl and turn to coat with butter. Cover with a damp towel and let rise in a warm place and double in size, 1 to 1 1/2 hours.
While the dough is rising, create the filling. heat 2 counts of Olive Oil (to taste) in a small sauce pan over medium high heat.
Saute the Onion (1) until translucent, about 4-5 minutes. Add the remaining garlic and sauce until fragrant, about 45 seconds. Remove from heat.
Mix together with the Ricotta Cheese (1/2 cup), onion and garlic mix, Fresh Spinach (2 cup), Marsala Wine (1 tablespoon), and Lemon (2 teaspoon). Season with Salt and Pepper (to taste), tasting and adjusting as needed. Refrigerate until needed.
Punch the dough down and divide in half. Roll each half into a rectangle about 3/4 inch thick. Spread each with the spinach filling. Roll up each rectangle into a jelly roll like shape and place on greased baking sheets. Cover loosely with plastic wrap and let it rise for 1 hour.
When ready to bake, preheat oven to 375 degrees F (190 degrees C).
Beat the Egg (1) with a splash of water and brush over the tops of the loaves. Sprinkle with parmesan if desired. Bake until lightly browned and sounds hollow when lightly thumped, 45-55 minutes.
Cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely.
Slice and serve with butter, grated parmesan, marinara, or a broth soup for dipping. Enjoy!