Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Yeast |
| 1 cup | Warm water |
| ½ teaspoon | Sugar |
| 1 tablespoon | Oil |
| 3 cups | Unbleached flour |
| ½ teaspoon | Salt |
| 1 cup | TVP granules or flakes |
| ⅞ cup | Boiling water |
| 1 teaspoon | Oregano |
| 1 teaspoon | Basil |
| ½ teaspoon | Fennel seeds |
| 1 tablespoon | Olive oil |
| 2 cups | Mushrooms, sliced |
| 10 ounces | Frozen chopped spinach, thawed and drained |
| 6 ounces | Tomato paste |
| ¼ cup | Water |
| \N \N | Soymilk or oil for brushing top crust |
DOUGH
FILLING
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).