Cooking Instructions
1.
Puree the
Plum Tomatoes (1 can)
an immersion blender, food processor, or blender. Pour in a small saucepan and heat to 115 degrees F (45 degrees C).
2.
Remove from the heat, and stir in the
Active Dry Yeast (2 pckg)
and
Granulated Sugar (1 tbsp)
. Allow to sit until foamy and activated about ten minutes.
3.
Transfer the tomato mix to a standing mixer with the paddle attachment.
4.
Add the
Onions (4 tbsp)
, 1 clove of
Garlic (2 cloves)
,
Dried Basil (1 tbsp)
,
Dried Oregano (1 tbsp)
,
Celery Seeds (1/2 tsp)
,
Salt (2 tsp)
, and
Mozzarella Cheese (1 cup)
.
5.
Mix on low speed, while gradually adding in the
All-Purpose Flour (5 cups)
a cup at a time. Continue to mix until firm dough forms.
6.
Transfer the dough to a floured surface and knead until smooth and elastic.
7.
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.
8.
While the dough is rising, create the filling. heat 2 counts of
Olive Oil (as needed)
in a small sauce pan over medium-high heat.
9.
Saute the
Onion (1)
until translucent, about 4-5 minutes. Add the remaining garlic and sauce until fragrant, about 45 seconds. Remove from heat.
10.
Mix together with the
Ricotta Cheese (1/2 cup)
, onion and garlic mix,
Fresh Spinach (2 cups)
,
Marsala Wine (1 tbsp)
, and juice from
Lemon (1/4)
. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
, tasting and adjusting as needed. Refrigerate until needed.
11.
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.
12.
When ready to bake, preheat oven to 375 degrees F (190 degrees C).
13.
Beat the
Eggland's Best Classic 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.
14.
Cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely.
15.
Slice and serve with butter, grated parmesan, marinara, or a broth soup for dipping. Enjoy!
