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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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~Bread~ Ingredients:
bread it's self |
2 cups flour |
1-1/2 cup warm water |
1-1/2 cup sourdough starter |
1 cup milk |
3 tablespoons butter |
3 tablespoons sugar |
1-1/2 teaspoon salt |
1 package yeast |
1/4 cup warm water |
6-1/2 cups flour |
one egg yolk |
the insides |
3 packages chopped spinach,cooked and drained,very,very will. |
2 farm fresh eggs,beaten |
4 tablespoons,fresh grated parmesan cheese |
1/2 cup mozzarella cheese,grated |
1 cup pepperoni,diced pretty fine |
pinch of fresh ground pepper,and garlic salt |
Directions:
1. Add the warm water and flour to the sourdough starter,cover and leave out on counter overnight.
2. Next day heat the milk,stir in butter,sugar and salt.
3. Cool down.
4. Sprinkle the yeast over the 1/4 cup of warm water,let stand.
5. Stir yeast into cooled down mixture.
6. Add to starter mixture,mix very well.
7. Beat in 2 cups of flour until it is smooth.
8. Cover and let rise for about 60 minutes or until double.
9. Stir down
10. Gradually beat in the remainder of the flour until dough is stiff enough to release from sides of bowl.
11. Turn out on floured counter,knead dough for about 6 minutes until smooth and elastic.
12. Divide dough into two parts,cover and let rest for about 15 minutes.
13. Roll out into about a 12x12 rectangular shape.
14. Combine the spinach mixture,spread on top of dough.
15. Roll up jelly roll fashion,place on a baking sheet.
16. Brush with egg,let rest in warm place until doubled.
17. Bake in a 375 degree oven for about 25 minutes until done.
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