Florentine bread with whole wheat flour, goat cheese, fresh spinach, and fresh chives, is a great meal for your meatless Monday dinner, or to throw together on any other night of the week. It is quick and easy with refrigerator Artisan Bread.
The spinach is in perfect readiness and so are the chives. I made a batch of fresh goat cheese and the Artisan Bread was in the fridge. Running out of time to cook dinner so I whipped up this quick meal – Florentine Bread — and paired it with a Spring greens salad. I think you’ll like it.
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Florentine Bread
Description
Florentine bread for your quick and easy meatless Monday.
Ingredients
- Artisan Bread dough (if you’ve been following the blog you already have some in the fridge.)
- 3 cups soft goat cheese (you can substitute cream cheese, cottage cheese or ricotta)
- 3 cups fresh spinach, chopped fine
- 1/2 cup fresh chives, chopped
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper, or to taste
Instructions
- Combine cheese, spinach, chives, salt and pepper in a bowl and mix well. Roll out 1 1/2 lbs of artisan bread dough, about the size of a large grapefruit. Roll it about 1/4 inch thick – 8 inches wide by 12 inches long. Spread dough with cheese mixture leaving edges clean. Roll up cinnamon bun fashion, seal the edge.
- Place seam side down on well greased cookie sheet. Brush top with beaten egg white. Sprinkle with sunflower seeds, sesame seeds or flax seeds. Cover and allow to rise until doubled in bulk, about 30 min.
- Preheat oven to 400F. Bake loaf for 25 minutes, or until golden brown.
- Remove from oven, allow to sit for 10 minutes.
- Slice while still warm into 2 inch slices.
Artisan Bread dough (if you’ve been following the blog you already have some in the fridge.)
3 cups soft goat cheese (you can substitute cream cheese, cottage cheese or ricotta)
3 cups fresh spinach, chopped fine
1/2 cup fresh chives, chopped
1/2 tsp. sea salt
1/4 tsp. black pepper, or to taste
Combine cheese, spinach, chives, salt and pepper in a bowl and mix well. Roll out 1 1/2 lbs of artisan bread dough, about the size of a large grapefruit. Roll it about 1/4 inch thick – 8 inches wide by 12 inches long. Spread dough with cheese mixture leaving edges clean. Roll up cinnamon bun fashion, seal the edge.
Place seam side down on well greased cookie sheet. Brush top with beaten egg white. Sprinkle with sunflower seeds, sesame seeds or flax seeds. Cover and allow to rise until doubled in bulk, about 30 min.
Preheat oven to 400F. Bake loaf for 25 minutes, or until golden brown. Remove from oven, allow to sit for 10 minutes. Slice while still warm into 2 inch slices.
Serve with a garden-fresh salad or a spring green salad with vinaigrette dressing.
Serves 4 to 6, tastes great cold, too so you can have it for breakfast tomorrow.
Your Turn:
What are some of your go-to quick and easy meals for meatless Monday? If you’ve made this easy Florentine bread, what did you think of it?
Superb blog! Do you have any recommendations for aspiring writers? I’m hoping to start my own site soon but I’m a little lost on everything. Would you advise starting with a free platform like Wordpress or go for a paid option? There are so many options out there that I’m totally overwhelmed .. Any tips? Thanks!
I’d highly recommend following some blogger blogs for a while before you decide, and in the mean time write 20 articles ready to publish. Some blogs that are really good — problogger, copyblogger, and seth godin. Thanks for your comment. Chris
I agree, Quinn. The first couple of times we made the basic bread, it only lasted a couple days — it was so yummy. But then once it had been in the house for a few months, the novelty wore off and we used it less. What I love about it is that its there, ready to use, and if you make pita or naan bread you can have it on the plates within 15 or 20 minutes — fast food from scratch.
Just for reference – Here’s my recipe:
6 c. warm water
3 tbsp. yeast
3 tbsp. celtic salt
4 cups of bread machine flour
8 – 9 cups of whole wheat flour.
Have a great day.
Chris
I will definitely try this! Looks yummy!