Recipe: Rustic Village Spinach Stuffed Bread (bread machine dough cycle)

RUSTIC VILLAGE SPINACH STUFFED BREAD
(bread machine)

"Serve warm or at room temperature. Excellent for a buffet, picnic or as an appetizer."

FOR THE BREAD DOUGH:
1 1/2 cups warm water, 100-110 degrees F
2 tablespoons olive oil
4 cups bread flour
1/4 cup grated Parmesan cheese
1 teaspoon salt
2 teaspoons yeast
FOR THE SPINACH MIXTURE:
1/2 cup onion
1/2 cup bell pepper
2 cloves garlic, chopped fine
3 cups fresh spinach, stems removed, washed and dried
FOR THE FILLING:
1/2 cup grated Romano cheese
3/4 cup feta cheese
1/4 cup chopped pepperoni
1 teaspoon Italian seasoning

TO PREPARE THE BREAD DOUGH:
Add all ingredients to bread machine according to manufacturers directions. Set machine on DOUGH setting. When cycle is comples, remove dough from machine.

MEANWHILE, TO PREPARE THE FILLING:
Saute onion, bell pepper, garlic and spinach until limp; cool.

TO SHAPE AND BAKE:
Roll bread dough into 20x15-inch rectangle. Sprinkle Italian seasoning, cheeses, pepperoni and cooled spinach mixture evenly over dough. Roll jelly roll style to make 20-inch loaf. Be sure to seal edges and ends carefully. Place seam side down on baking pan.

Let rise 45-60 minutes or until double in size.

Bake at 375 degrees F for 30 minutes. Cool on wire rack. When partially cooled slice into 1-inch slices.

From: Gina, Fla - 02-12-00