LIVE NOW /
Watch WFLA News Channel 8

Spinach artichoke dip pull-apart bread

Daytime

Chef Tina Zaccardi shares her recipe for spinach artichoke dip pull-apart bread.

The following recipe is from TinaZaccardi.com:

Basic Enriched Yeast Dough

250 grams of all purpose flour (2 Cups + 1 Tablespoon

25 grams of granulated sugar (2 Tablespoons)

1 teaspoons of active dry yeast

1/2 teaspoon of kosher salt

120 ml of warm whole milk (115 to 120 degrees Fahrenheit) (1/2 Cup)

1 large whole egg

1 large egg yolk

42 grams of room temperature unsalted butter, cut into 8 pieces (3 Tablespoons)

 METHOD:

  • Place the flour, sugar, yeast and salt in the bowl of an electric stand mixer. Separate the salt and yeast so they are not touching.
  • Add the warm milk, whole egg and egg yolk and beat on medium speed with the paddle attachment until the dough comes together, about 2-3 minutes.
  • With the mixer on medium speed, add the butter one piece at a time in 20 second intervals. After all the butter has been added continue to beat until the butter is incorporated.
  • Switch to the dough hook and beat on medium low speed for 8-10 minutes until the dough is smooth.
  • Place the dough in a lightly greased bowl, cover with plastic wrap and a towel. Allow the dough to rise until doubles in volume, about 1 – 1 1/2 hour.
  • If you are not ready to use the dough after the first rise, place it in a zip-lock bag and store in the refrigerator over night.

Filling & Assembling :

  • 2 Tablespoons of Olive Oil
  • ¼ Cup of Diced Onions
  • 1 Clove of Garlic, Finely Chopped
  • 2/3 of a Cup of Frozen Thawed or Canned Artichokes Coarsely Chopped
  • 1 Cup of Frozen Chopped Spinach, defrosted and squeezed to remove liquid
  • 1/3 Cup of Mayonnaise
  • 2 Ounces of Softened Cream Cheese
  • 2 Tablespoons of Grated Pecorino Romano
  • 1/3 Cup of Grated Cheddar Cheese
  • 1/3 Cup of Shredded Mozzarella
  • ¼ Teaspoon of Black Pepper
  • Salt to taste
  • Egg for wash
  • In a pan sauté the onions and garlic in the olive oil over medium heat until soft and translucent.  Add the artichokes and spinach and sauté on additional 3-4 minutes.
  • Place the mixture in a bowl and add the cheeses, salt and pepper and mix to combine.
  • Butter an 8 ½” x 4” x 2 ½” loaf pan and line with parchment paper so that the paper hangs over the side.  Butter the paper.
  • After the first rise roll the dough into a 15” x 12” rectangle.
  • Spread the dip mixture over the dough.  Cut the dough into 20 3” squares.  (4 x 5).
  • Stack the squares into piles of 4.
  • Line up the squares into the loaf pan.  Cover and let rise for 30-45 minutes. Should be just at the edge of te pan.
  • Preheat the oven to 375°.
  • Wisk the egg and brush on top of the bread.
  • Bake the bread for 40-45 minutes.  If the top starts to get too brown, cover with foil for the last 15 minutes.
  • Remove from the oven and cool on a rack in the pan for 5 minutes.
  • Using the parchment paper lift the dough out of the pan and place on a wire rack to cool.

Copyright 2020 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Trending Stories

get the app

News App

Weather App

Don't Miss

More Don't Miss