Yield: 8 servings
|1 pack||Spinach, frozen chopped (cooked) Warm water|
|\N \N||--- Diane Simms|
|3 tablespoons||Butter; in pieces|
|½ pounds||Mozzarella, sliced|
|2 tablespoons||Butter; melted Ice water (without cubes)|
|\N \N||Sesame seeds|
Preheat oven to 200 degrees for 15 minutes and turn off. Combine yeast, sugar and warm water in a small mixing bowl. Set aside for 5 minutes until foamy. In the workbowl of a food processor, add flour, butter pieces and salt. Process for 20 seconds. Add ice water to yeast. With the processor running, add yeast-water mixture gradually, until all of the moisture is absorbed and the dough leaves the side of the bowl. Process for an additional 60 seconds. Transfer dough from the workbowl to a large greased mixing bowl. Cover with a kitchen towel and place in warm off oven. Allow to rise until doubled, approximately 1-½ hours.
In a medium mixing bowl, combine ricotta, spinach and parmesan cheese.
Punch down the risen dough and transfer to a floured rolling surface.
With quick, hard strokes, roll dough into a large rectangle, approx- imately ½ inch thick. Layer one-half of the mozzarella cheese evenly down the center leaving approximately three inches of exposed dough on either side. Top with ricotta-spinach mixture and the remaining mozza- rella. Overlap the exposed dough over the cheese mixture and pinch well on all sides to seal.
Transfer to a large cookie sheet, seam side up. Cover with a kitchen towel and return to the warmed oven. Allow to rise until doubled, ap- proximately 45 minutes. Brush loaf with melted butter and sprinkle with sesame seeds. Bake at 350 degrees for 35 to 40 minutes or until loaf is well browned and hollow sounding when thumped.