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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Number of Servings: 14 |
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Directions: Bread: Make dough using 'manual' or 'dough' cycle on machine, according to
manufacturer's directions.
Forming: Using a rolling pin, roll the dough into a rectangle
approximately 9 x 12". Brush the dough with 2 tb. of the Basil Oil,
leaving a border along one of the long edges. Spread the spinach over the
oiled survace, leaving the border clear. Sprinkle on the basil, parsley,
thyme and pepper. Lightly moisten the clear edges of the dough with a
little water, and starting at the opposite edge, roll up the dough to form
a jelly roll. Pinch ends together to seal. Brush all over with the
remaining Basil Oil. Cut into 14 equal slices. Either use a very sharp
knife or a piece of string: slide under roll of dough, cross ends, and
pull on ends to slice.
Arrange slices, cut-side up, in a pan that has been sprayed with pan
coating. Cover and leave in a warm place until well risen, 1-2 hours.
Preheat oven to 425 F. In a small bowl combine the remaining egg with the
milk to make an egg wash. Brush onto the dough. Sprinkle with the cheese.
Bake until golden, 20-25 minutes. Cool slightly before turning out.
Serve with salads or as an appetizer.
From: _Oils_, Chuck Williams, Ed. Adapted for bread machine by Linda
Shogren
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