Ingredients:
1 tablespoon olive oil
1 onions, chopped
4 ounces fresh spinach leaves
1/2 cup water, generous
1 eggs
4 cups white bread flour
2/3 cup freshly grated parmesan cheese
1 1/2 teaspoons salt
1 teaspoon granulated sugar
1 1/2 teaspoons fast-rising active dry yeast
Directions:
Heat the olive oil in a frying pan; add the chopped onion and saute until a light golden color. Add the spinach, stir well to combine and cover tightly.
Remove from the heat and let stand for 5 minutes. Then stir again and let the pan, uncovered, to cool.
Place the spinach mixture in the bread machine pan. Add the water and egg.
Sprinkle the bread flour, ensuring that it completely covers the liquid mixture.
Now sprinkle the cheese inside.
Place the salt and sugar in separate corners of the bread pan.
Make a shallow indention in the center of the flour, add the yeast.
Set the bread machine to the dough setting. Press start.
Lightly flour 2 baking sheets.
When the dough cycle has finished, remove the dough from the machine and place on a lightly floured surface, gently punch the dough down, then carefully roll it out to a rectangle about 1 inch thick.
Roll up the dough from one long side to form a thick baton shape with a square end.
Place the baton on the prepared baking sheet, seam side up, cover it with lightly oiled plastic wrap; set aside to rest 15 minutes.
Turn the bread over and place on the second baking sheet. Plump up the dough by tucking the ends and sides under.
Cover with the oiled wrap and let rest in a warm place for 30 minutes.
Preheat the oven to 425 F.
Using a sharp knife, slash the top of the bread with 5 diagonal slashes.
Bake for 28 minutes, or until it is golden.
Turn unto a wire rack to cool.
Servings: 10
Time preparation: 15 min.
Time total: 43 min.