BREAD - STUFFED ROSEMARY

By akselden

Ingredients

• 1/4 C. sunflower oil
• 1 T. snipped fresh rosemary or 1 1/2 tsp. dried rosemary
• 1 package active dry yeast
• 1 1/4 C. warm water (110-115 degrees)
• 3 3/4 C. all purpose flour
• 1 tsp. salt
• 2 C. finely chopped red onion
• 4 cloves garlic, minced
• 2 T. sunflower oil
• 4 C. chopped fresh spinach or kale, stems or ribs removed
• Pepper
• 6 oz. cold smoked salmon, cut into 1/2 inch pieces
• 2 T. grated parmesan cheese
• 1 egg beaten

Details

Servings 4

Preparation

Step 1

1. In small saucepan, heat 1/4 C. oil over low heat for 2 minutes. Add rosemary and cook 2 minutes more. Remove from heat; cool.

2. In large mixing bowl soften yeast in warm water for 5 minutes. Add 1 C. flour, mix well. Stir in 1 tsp. salt and rosemary mixture. Stir in as much of remaining flour as you can with wooden spoon. Turn dough onto floured surface; knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes).

3. Shape dough into a ball. Place in greased bowl. Turn once to grease surface. Cover; let rise in warm place until double (about 45 minutes).

4. Meanwhile, prepare filling. In large skillet cook onion and garlic in 2 t. hot oil, covered, over medium heat for 5 minutes or until tender. Stir in spinach and cook, uncovered, for 3 minutes or until spinach is wilted and most liquid is evaporated. Stir in pepper to taste. Remove from heat; stir in salmon and Parmesan cheese; set aside.

5. Punch dough down. Turn out onto floured surface. Divide into 4 portions. Cover; let rest 10 minutes. Roll each portion into a 6-inch circle. Spoon 1/4 of filling onto center of each circle. Pick up edge of dough; gather all edges together over filling. Pinch to seal and twist top. Place on greased baking sheet. Brush each with mixture of 1 egg beaten with 1 T. cold water. Bake in 375° oven 35 minutes or until golden. Remove and cool slightly. Serve warm.