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| After you have finished adding the Spinach leaves, you will then want to fold the dough over the filling like you see here. |
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Then make sure you seal up the edges nice and tight.
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| Seal up all sides. After you have sealed up all the edges you will then slide this onto a bread stone. Be sure to throw some cornmeal onto the bread stone before you put the bread on it. If when you are picking up the bread with the filling it stick to the counter a little bit, you will need to get some more flour. Lift up the bread a lit and throw some flour between it and the counter then just keep working at it until you can pick the whole thing up and plop it onto the bread stone. |
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| Then with a sharp knife, cut a few slits here and there. Be creative, this is the fun part where you can make it pretty. See the large whole in this picture? That was kind of a mistake, too big of a slit, you want you whole smaller than that. What you want to achieve it to have some of the tomato filling exposed. This makes for a nice presentation. Note: If the whole thing does not fit on your bread stone you could half the dough before you add the filling and just make two small loafs instead of one big one. |
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| You need to get something sharp like a meat thermometer or just something pointy so you can poke a bunch of wholes in the dough to allow steam to escape during the baking process. |
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| Here sits your creation all ready to go. Now at this point your oven should be preheated to 425 degrees F. In the oven it goes for 25 minutes. |
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| ...and here we are 25 minutes later. YUM!!!! |
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| Beautiful!!!!!!! And it tastes good too! :-) |
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| Here's the bread cut in half and ready to serve. Just look at that lovely onion, tomato filling! This is very good fresh out of the oven. |
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| Now after all that hard work you finally get to sit down and enjoy! I'm telling ya! This is good stuff!!!. |
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| On the left here you can see the finished product. Delicious! My grandma Salerno used to make this during Christmas time. She made it a little differently than I do. She made it almost like a lasagne. Long and flatter baked in a lasagna pan. That is another way to make this. When this is ready, I recommend serving this sliced on a plate with a fork just incase some yummy filling falls out while you are eating it with your hands. Now when you have this the next day you will want to slice it into thin pieces about 1" thick and toast them in the oven. |
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But wait! There's More! No Kidding!!! A bunch more! Click here for a flash photo gallery with 100+ photos of this recipe in progress!!!! With much larger photos! |
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