Saturday, December 10, 2016

Spinach and feta pull-apart

Spinach and feta pull-apart
  1. Step 1

    Preheat oven to 200°C. Combine flour, yeast, salt and sugar in a large bowl. Make a well in the centre. Add the combined water and oil and stir. Turn on to a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in an oiled bowl. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

  2. Step 2

    Grease a 10 x 20cm loaf pan. Gently punch down dough. Knead for 2 minutes or until dough returns to its original size. Divide into eight even portions. Roll 1 portion into a 10 x 20cm rectangle, about 5mm-thick. Top with one-eighth of the spinach and one-eighth of the feta. Roll to enclose filling. Cut in half widthways. Place side by side and cut-side down in the pan. Continue with remaining ingredients. Cover and place in a warm, draught-free place for 30 minutes or until dough has risen to the top of the pan.

  3. Step 3

    Lightly brush dough with extra oil. Sprinkle with extra sea salt flakes. Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 20 minutes or until bread is golden brown. Serve warm.

Storage tip: store in an airtight container. To reheat these rolls, wrap in foil and place on barbecue. Cover and bake for 10 minutes or until heated through.

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