Wednesday, June 22, 2016

Dutch Oven Spinach Cheese Bread

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Our version of a classic spinach and cheese stuffed bread roll. As an appetizer or a great side for a pasta dish. This will be a hit in any camp.
1 - 8 ounce package of room temperature cream cheese.
1 – 16 ounce package of chopped spinach
1 ½ cup of grated mozzarella cheese
6 cloves of finely diced poached garlic
4 strips of chopped fried bacon
Dough of your choice
We used:
3 cups all-purpose flour
5/16 oz. package of fast rise yeast
2 teaspoons salt
½ teaspoon baking powder
14 fluid ounces of water
Mix dry ingredients with water. Cover and let rise in a warm draft free area for 3 hours, overnight is better.
Punch down dough and knead for several minutes.
Place smooth dough ball in an oiled bowl. Cover and let rise again for 1 hour
Directions: Drain the spinach thoroughly (use a flour sack), combine cream cheese, mozzarella, garlic and bacon in a mixing bowl. Add the spinach to the mixture and mix. Roll the dough into a rectangle shape about ½ inch thick. Spread the spinach and cheese mixture onto the dough leaving about an inch around the perimeter. Roll the dough into a loaf and place in an oiled 9 inch pie pan. Cover the dough and allow to rise in a warm draft free place. After 30 minutes make 6 slits into the top of the loaf to allow steam to escape.
Bake at 400 degrees until internal temperature is 210 degrees. 45 minutes to 1 hour.
Remove from baking dish and let cool before cutting.

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