Yield: 8 Servings
|1 cup||Warm water|
|3 cups||Unbleached flour|
|1 cup||TVP granules or flakes|
|⅞ cup||Boiling water|
|½ teaspoon||Fennel seeds|
|1 tablespoon||Olive oil|
|2 cups||Mushrooms, sliced|
|10 ounces||Frozen chopped spinach, thawed and drained|
|6 ounces||Tomato paste|
|\N \N||Soymilk or oil for brushing top crust|
Dough: In a large bowl, mix together yeast, water, and sugar. Let stand 5 minutes. Add oil, flour, and salt. Knead about 5 minutes into a smooth, elastic ball of dough, Cover and let rise until double in size. Punch down. Filling: Mix together TVP, boiling water, oregano, basil, and fennel seeds. In a large skillet, heat olive oil.
Saute TVP mixture for a few minutes. Stir in mushrooms, spinach, tomato paste, and water until heated through. Preheat oven to 375 degrees. Roll the dough into a large oblong shape, spread filling evenly on top and roll up like a jelly roll. Brush top with a little bit of milk or oil. Bake for 30 to 35 minutes. If crust begins to brown too much, cover with foil during the last 5 or 10 minutes. Cut into 16 slices to serve. Note: I have used half the oil in the bread and ⅓ the oil in the filling with good results. Also, salt is really needed in the filling (if you like salt).