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Soft Bread with Cheese topping
Spinach Bread with Cheese Log
1/2 cup Tomatoes finely chopped
1/2 cup Bell Peppers chopped
1/2 cup Green Onions chopped
20oz. frozen spinach; thawed, with liquid
2 tablespoons olive oil
2 cloves garlic; minced
4 cup all purpose flour; unbleached
1 teaspoon sugar
1/2 teaspoon nutmeg; grated
1 teaspoon salt
1/4 cup warm water
1 1/2 tablespoons active dry yeast

1 cup chopped Onions
1/2 cup Bell Pepper finely chopped
1 (8 ounce) package cream cheese, softened
4 ounces Swiss cheese, shredded
1 cup shredded cheddar cheese
2 tablespoons prepared brown mustard
1 tablespoon Worcestershire sauce
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/2 cup chopped almonds
Combine thawed spinach with liquid, Tomatoes, Bell Pepper, Green Onion, Garlic, and Olive Oil in a medium size bowl, set aside.
Combine 3 cups flour, nutmeg, and salt, in a Cuisinart Stand Mixer mixing bowl.
Combine yeast, sugar, and warm water, let yeast dissolve.
Using a Cuisinart Stand Mixer with a bread paddle, Combine Yeast and spinach mixture stirring well. Slowly add flour mixture mixing until soft ball is formed. Turn out on a floured board and Knead until firm. Let rise in a warm place until doubled.
Form dough into two round logs about 3 inches in diameter, and place on a lightly greased sheet pan.
Bake for 30 to 45 minutes.
Remove from pan and let cool on rack. When cooled slice into rounds and place on serving plate.

Using a Cuisinart Stand Mixer or Cuisinart food processor, combine cream cheese, Swill cheese, cheddar cheese, mustard, Worcestershire sauce, garlic powder and salt. Beat at low speed just until well mixed.
Stir in almonds and Bell Peppers. Refrigerate for 30 minutes, or until slightly firm, then shape into a log.
Roll log in Just Crunchy Onions to evenly coat. Cover with plastic wrap and refrigerate at least 1 hour or until ready to serve. Remove from refrigerator and slice.

Servings: 16

Nutritional information per serving

No nutrition information available

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