19
Ingredients 1 Loaf 2 Loaves
water 3⁄4cup 12⁄3cups
lemon juice 1 tsp 1 tsp
bread flour 21⁄4cups 41⁄2cups
salt 1⁄2tsp 1 tsp
sugar 1 TBL 2 TBL
dry milk 1 TBL 2TBL
oil 1 TBL 2 TBL
active dry 1 tsp 2 tsp
yeast
Filling:
frozen chopped 1 pkg. 2 pkgs.
spinach, thawed (10-oz.) (10-oz.)
and squeezed
dry
grated parmesan 1⁄3cup 2⁄3cup
cheese
large egg(s) 1 2
finely chopped 3 TBL 1⁄3cup
fresh basil
shredded 12 oz. 1 lb. 8 oz.
mozzarella
cheese
cooked and 3⁄4lb. 1 lb. 8 oz.
crumbled Italian
sausage
pizza sauce 11⁄3cups 22⁄3cups
thinly sliced 1⁄4lb. 1⁄2lb.
pepperoni
sliced black 1 cup 2 cups
olives
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Set aside 1⁄4of the dough. Roll remaining 3⁄4
of dough into 1 (2) 11 x 17-inch rectangle(s). Line
1 (2) 4 x 9-inch loaf pan(s). Let stand 15 minutes.
Combine spinach, parmesan cheese, egg(s) and
basil in medium size bowl and mix well. Sprinkle
1⁄2(1⁄4) of the mozzarella cheese on top of dough
layer. Top with 1⁄2(1⁄4) of the cooked sausage,
pizza sauce, spinach mixture, pepperoni slices
and olives. Repeat layers beginning with moz-
zarella cheese and ending with olives.
Roll remaining dough into a rectangle(s) to fit the
top of the filled loaf pan, pinching edges together
to seal. Remove excess dough. Cut 2 slits on top
layer of dough for steam to escape. Bake in
p r e h e a t e d 357°F oven 35 to 40 minutes, or until
crust is well browned and loaf sounds hollow
when tapped. Allow to stand 10 minutes before
cutting. Great served warm or refrigerated.
1 (2) filled loaf (loaves)
LAYERED PIZZALOAF
Ingredients 2 Loaves 3 Loaves
water 1 cup 13⁄4cups
lemon juice 1 tsp 1 tsp
bread flour 21⁄2cups 41⁄2cups
salt 1 tsp 2 tsp
sugar 1 TBL 2 TBL
active dry 11⁄2tsp 2 tsp
yeast
Wash:
egg yolk (s) 1 2
water 1 TBL 2 TBL
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Punch dough down and place on lightly
floured surface.
Roll dough into 12 x 16-inch (12 x 24-inch)
r e c t a n g l e , rolling to remove air bubbles. Divide
dough into 2 (3) 12 x 8-inch pieces. Roll up
t i g h t l y,jelly-roll style, starting at the 12-inch side.
Shape into 12-inch long loaves. Place 3 inches
apart on greased baking sheet(s). With a sharp
knife, make 3 to 4 diagonal slashes across each
loaf top. Cover and let rise in warm, draft-free
place, 30 to 40 minutes, or until doubled in size.
Brush combined Wash ingredients over tops of
loaves. Bake in preheated 375°F oven 20 to 30
minutes, or until golden brown.
2 (3) loaves
Italian Round LoafUse either size of the French baguettes recipe
above. Remove dough from bread pan. Place on
lightly floured surface, shape dough into 1 (2)
large ball(s). Place on greased baking sheet(s).
Cover and let rise in a warm, draft-free place, 30
to 45 minutes or until doubled in size. Bake in
preheated 350°F oven 30 to 45 minutes, or until
golden brown and sounds hollow when tapped.
1 (2) loaf (loaves)