Directions:
- For plain dough, in a large bowl, dissolve yeast in warm water. Add butter, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a firm dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
- For spinach dough, puree cold water and spinach in a food processor. In a large bowl, dissolve yeast in warm water. Add butter, salt, 2 cups flour and spinach mixture; beat until smooth. Add enough remaining flour to form a firm dough.
- Turn onto a lightly floured surface. With lightly floured hands, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
- For tomato dough, in a large bowl, dissolve yeast in warm water. Add butter, salt, tomato paste and 2 cups flour; beat until smooth. Add enough remaining flour to form a firm dough.
- Turn onto a lightly floured surface. With lightly floured hands, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
- Punch down each dough and divide in half; cover. On a lightly floured surface, roll out one portion of each dough into a 10-in. x 8-in. rectangle. Place a rectangle of spinach dough on plain dough; top with tomato dough. Roll into a 12-in. x 10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.
- Place seam side down on a greased baking sheet. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes.
- With a sharp knife, make three shallow diagonal slashes across the top of each loaf. Beat egg white and cold water; brush over loaves. Bake at 350° for 35-45 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 loaves (10 slices each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 679.85 Kcal (2846 kJ) | ||
| Calories from fat | 15.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 3% | |
|---|---|---|---|
| Cholesterol | 4.07mg | 1% | |
| Sodium | 1220.93mg | 51% | |
| Potassium | 42.22mg | 1% | |
| Total Carbs | 143.4g | 48% | |
| Sugars | 11.06g | 44% | |
| Dietary Fiber | 6.29g | 25% | |
| Protein | 6.81g | 14% | |
| Vitamin C | 11.2mg | 19% | |
| Iron | 0.1mg | 1% | |
| Calcium | 5.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 247.49 Kcal (1036 kJ) | ||
| Calories from fat | 5.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.64g | 3% | |
|---|---|---|---|
| Cholesterol | 1.48mg | 1% | |
| Sodium | 444.47mg | 51% | |
| Potassium | 15.37mg | 1% | |
| Total Carbs | 52.2g | 48% | |
| Sugars | 4.03g | 44% | |
| Dietary Fiber | 2.29g | 25% | |
| Protein | 2.48g | 14% | |
| Vitamin C | 4.1mg | 19% | |
| Calcium | 2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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