Spinach Onion Braid #Twelve Loaves

This lovely Spinach and Onion Braid started with pizza dough and ended with tender bread braided around a cheesy spinach filling!
Spinach and Onion Braid | A marvelous braided yeast bread filled with spinach and onions

Spinach and Onion Braid

I have a confession to make. I’m not a huge fan of onions in bread. Those everything bagels? Blech. Pissaladiere? Eh, not a favorite. So when this month’s Twelve Loaves theme was chosen, I was unsure how to work onions into a bread.  This Spinach Onion Braid was born when I decided to adapt my favorite stuffed shells filling and pop it into a loaf. And it worked! Plus the flavor combination was magnificent. It makes a huge loaf and we polished off half in one meal…then Bill asked if he could have some for breakfast. How about that!

Spinach and Onion Braid | A marvelous braided yeast bread filled with spinach and onions

Pizza Dough

The base for this braid is made from a homemade pizza dough. A very smooth, and stretchy dough. It took me a good while to roll it out into a 10 x 18 rectangle. It’s slightly salty, which works perfectly with the filling composed of  spinach, ricotta, mozzarella, Parmesan, egg and a bit of oregano. Dipping slices  into marinara sauce would be fabulous…well, maybe not for breakfast! The braiding process was quite simple…it’s just crossing alternating strips of the dough over the filling. No actual plaiting involved. I spread the filling down the center of the dough, leaving at least 3 inches of dough on each side. I also left a generous inch on both short ends to fold up and over the filling before starting the braiding process. Feel free to trim the ends however you’d like to get rid of excess dough. Check out my Raspberry Danish Braid for a photo that might help you visualize the process.

Spinach and Onion Braid | A marvelous braided yeast bread filled with spinach and onions

Spinach Onion Braid #Twelve Loaves
 
Prep time
Cook time
Total time
 
A lovely yeast bread braided around a delicious spinach and onion filling!
Author:
Recipe type: Bread
Serves: 10 servings
Ingredients
Dough:
  • 1 cup warm water
  • 1 tablespoon sugar
  • 1 package instant yeast (I use Red Star Premium Yeast)
  • 2¼ cups flour
  • 1 cup cake flour
  • 1 tablespoon kosher salt (if using table salt use less)
  • 2 tablespoons olive oil
Filling:
  • 10-ounce box frozen, chopped spinach, defrosted and squeezed dry
  • ½ onion, diced small
  • 1 tablespoon olive oil
  • 1 cup ricotta
  • ½ cup shredded mozzarella
  • ¼ cup grated Parmesan
  • 1 egg
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
Egg wash:
  • 1 egg
  • 1 tablespoon water
Instructions
  1. In the bowl of a stand mixer fitted with dough hook, combine water, sugar, and yeast.
  2. Add the 2 tablespoons of oil, then the flours and salt. Knead dough on low speed 10 minutes (may also knead by hand).
  3. Place dough in a lightly oiled bowl, turning dough to coat surface. Cover dough with plastic wrap. Let dough rise in a warm place until doubled, about 2 hours.
  4. Make filling. Saute onion in 1 tablespoon olive oil till soft. Let cool.
  5. Mix spinach, ricotta, mozzarella, Parmesan, egg, oregano and salt till thoroughly mixed.
  6. Roll dough into an 18 x 10-inch rectangle on a lightly floured surface. Spread the filling down the center of the dough (going the long way) leaving 3+ inches of dough on each side of the filling and an inch of space on each end.
  7. Fold up the short edges over the filling. Cut away any excess dough. Cut an equal number of ¾ inch wide strips in the dough on each side of the filling, then alternating, fold strips up and over filling.
  8. Cover with plastic wrap and let rise another hour in a warm place. Preheat oven to 350º
  9. Whisk together egg and water and brush over loaf. Bake for 30-40 minutes till crust is golden brown. Cool slightly before slicing and serving.

 

Check out all the amazing breads from my #TwelveLoaves friends:

#TwelveLoaves May: Onions

The month of April was filled with gorgeous orange breads! We have chosen onions for our May theme! Choose a recipe including onions onions (red, white, yellow), scallions (green onions, spring onions); leeks, shallots, garlic, pearl onion, cipollini, chives. Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with onions. Let’s get baking!

If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this May, 2014, and posted on your blog by May 31, 2014.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of our friend Renee from Magnolia Days.

Comments

  1. gloria says:

    I love this Lizzy look beautiful really gorgeous!
    xo

  2. Hey Lizzy, I have been out of the blogging world–I will have to get caught up on all your yummy dishes. This looks amazing! I have a brunch to attend this week. I could be bringing this. Miss you friend!!

  3. Unlike you I love onion in bread and generally I love stuffed breads, so this one is exactly what i would pick up to munch!

  4. Brilliance, Liz! And as pizza dough as a base I may just get brave enough to try my hand at braiding =)

  5. Lynn@Happier Than A Pig In Mud says:

    This would be gobbled up in no time here! Looks great:@)

  6. This is the prettiest stuff bread I have ever seen. You need to head out to the East coast and show all the Italian delis how to get it done.

  7. I have to admit I am not huge fan of onions.. at all.. 🙂 but this bread looks really good

  8. Lizzy-Your bread is beautiful. Know that I know I don’t have to fuss with plaiting, I might attempt this. And it sounds delish.

  9. Oh Liz, you are a master at braiding bread. It’s so gorgeous and looks scrumptious.

  10. What an amazing idea. An homemade pizza dough to make a sort of Calzone, as we call them here in Italy, with spinach and onions. I really like it.

  11. Perfect for breakfast.

  12. oh i could eat this all by itself and leave room for nothing or no one else:))) I love the spinach and onion filling. You are the bomb when it comes to bread my friend

  13. I’ve had spinach breads before but yours looks and sounds much better.

  14. I’m not a huge fan of onions anyway but if they’re caramelized then I like them. This loaf you’ve created is stunning. I really need to try this method. I’ve seen you post similar breads before and each time I’m in awe. Just beautiful and I’m sure tasty!

  15. Lora @cakeduchess says:

    It’s funny you don’t like onions in breads and then came up with fabulous bread idea! Super for our Onions May challenge, Lizzy. Thank you for being a part of our group!

  16. What an incredible bread! Your braid is perfect (as always!) and I love the filling!

  17. That is some talent right there! It looks like something you would order online or from one of those fru-fru magazines and pay handsomely for! It also sounds delicious! I heart onions in everything (just not really raw), so this bread is right up my alley!

  18. Wait, Bill asked for something stuffed with spinach for breakfast? And you always give him such a hard time for being a picky eater! I’m beginning to think that perhaps Bill has been maligned unduly. 🙂

    That is one fabulous loaf, Liz, and I could eat a slice for breakfast, lunch or dinner! Even with marinara sauce in the morning.

  19. For someone who isn’t thrilled with onions in breads, you really outdid yourself! This is a wonderful loaf that could easily be the star of any meal of the day. Gorgeous!

  20. Hi Lizzy, I just stopped over from Lora’s blog …although not commenting on hers; since I personally had her amazing and delicious caramelized onion rolls with goat cheese…and here is your superb spinach-onion bread that I wish I could have a piece also! (printing recipe to want to make it) Sorry for neglecting to comment on all of your posts; but I do love each and everything you make, my dear friend! You never cease to inspire me! xoxo
    Lizzie

  21. For someone who does not prefer onions on bread you have baked something beautiful and it sounds perfect. Dipping this in marinara sounds like a genius idea!

  22. That filling sounds absolutely delicious … definitely perfect for stuffing inside a bread. I’m not sure I would have thought of that, but it’s a great idea for sure. The bread looks fantastic braided like that, too!

  23. This loaf is so beautiful, I would be so proud if I made something that looked like this, I quite like onions in bread so this is right up my street. I am not surprised Bill asked for some for his breakfast I would have too 🙂

  24. I love that you adapted a pasta dish into a bread, it shows great creativity, and the result is just stunning!

  25. Well for someone who does not like onion bread you certainly outdid yourself. It looks so amazing and I am glad you loved it…and Bill.

  26. I love savory breads!

  27. What a lovely braid, spinach and onion are made for each other 😀

    Cheers
    Choc Chip Uru

  28. I actually love onions with bread especially if it’s stuffed like you did here. Love this!

  29. Yum! I love onions in bread also and yours looks incredibly delicious!

  30. Completely yummy! And perfect timing… my spinach is flourishing.

  31. Oops – my comment went on the last post – was meant for this amazing looking stuffed bread – yum!

  32. I can’t lie, I LOVE onions on bread!! Don’t get me start on my cheese and onion bagel!! LOL So all these cheese and spinach and onion–right up my alley! Not to mention it looks beautiful!

  33. I could take a bite through the screen, it looks so good but that would be unsatisfying. Now that I back online, I really should make this. I like the onions though.

  34. I do love onions in bread, and this loaf looks amazing! 🙂

  35. You’v outdone yourself with this one. It’s pure perfection!!!

  36. Liz, I’m like you – I don’t like onions in bread either! I would definitely prefer this, especially with the cheesy spinach filling.

  37. Lady Lilith says:

    That looks so amazing and professional.

  38. This is a very pretty bread and I love how you stuffed it with spinach and cheeses. It would be a terrific breakfast and I’m not surprised Bill loved this – you’ll be making this over and over again I’m sure xx

  39. wow I love the cheesy spinach filling! This is my kind of bread for the lunch…with a glass of white.

  40. I love onions but I can’t stand everything bagels! Isn’t that funny? But I must say that this stuffed bread looks too delicious not to try!

  41. I love onions but you’re right… on bagels, blech. LOL
    This braided loaf looks stunning! Very impressive. And the cheese and spinach stuffed inside. What? I’m drooling?? 😛

  42. Wow, this sounds like an Italian spanakopita version, made with bread! It must be delicious! Thank you for sharing Liz!

  43. Lisa H | from My Lemony Kitchen... says:

    Beautifully braided 😀
    andI love the flavours 🙂

  44. Oh, this is a beauty! Love to see that braid work…
    🙂 ela

  45. I love anything stuffed into bread (except olives) and you were absolutely brilliant to think of filling pizza dough with your stuffed shells filling. i don’t blame Bill at all for wanting to each this for breakfast. I think the man is onto something! This is gorgeous.

  46. I would have this for breakfast in a heartbeat!

  47. Beautiful, and sounds like a perfect breakfast to me!!!

  48. That’s gorgeous and frankly, I’d dip for breakfast too. 🙂

  49. Lizzy,
    I would love this bread! I love onions and spinach. Pinned and tweeted.
    Annamaria

  50. Gorgeous braided loaf. So creative! Onions in bread…not too fussy about that either.

  51. I love the spinach/onion combo and this bread is SO GOOD! So smart to use an adapted pizza dough for it too!!

  52. I love how it looks like just a beautiful bread, and then you cut into it and this amazing filling kind of spills out. There is no way I could stop at just one piece.

  53. Wow, your braiding looks wonderful!

  54. Liz – this spinach onion bread looks soooooooooo DELICIOUS !!
    I love the recipe and I’m planning to try it SOOM

  55. the loaf looks fabulous

Trackbacks

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