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Spinach Onion Braid

Spinach Onion Braid #Twelve Loaves

A lovely yeast bread braided around a delicious spinach and onion filling!

Ingredients

Dough::

Filling::

Egg wash::

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.