Description
Elegant braided bread filled with cream cheese, mozzarella, fresh spinach, and garlic for a vegetarian showstopper. This bread features a crispy exterior and a rich, cheesy, garlicky interior.
Ingredients
- For the Dough: 3 cups bread flour
- 2¼ teaspoons active dry yeast (1 packet)
- 1½ teaspoons salt
- 1 tablespoon sugar
- 1 large egg
- ½ cup whole milk, warmed to 110°F
- ⅓ cup warm water
- 3 tablespoons olive oil
- For the Filling: 10 ounces fresh baby spinach
- 8 ounces cream cheese, softened
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 2 teaspoons olive oil
- For the Topping: 2 tablespoons whole milk
- 1 tablespoon melted butter
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
Instructions
- Warm the milk and water to 110°F in a small bowl. Stir in the yeast and sugar. Let sit for 5 minutes until foamy.
- In a large bowl or stand mixer, combine the bread flour and salt. Add the yeast mixture, egg, and olive oil. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8 to 10 minutes, or use a stand mixer for 8 to 12 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl. Cover it and let rise in a warm spot for 60 minutes or until doubled in size.
- Heat 2 teaspoons olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté for 3 to 4 minutes until softened and fragrant.
- Add the fresh spinach to the skillet. Cook for 3 to 5 minutes, stirring frequently, until wilted and excess moisture has evaporated. Transfer to a bowl and let cool completely.
- In a large mixing bowl, combine the softened cream cheese, 1½ cups shredded mozzarella, Parmesan cheese, garlic powder, onion powder, salt, black pepper, and nutmeg. Stir in the cooled spinach mixture until well combined.
- Punch down the dough. Roll it on a lightly floured surface into a 15-inch by 9-inch rectangle with the long side facing you.
- On each 15-inch side, cut 13 strips that are 3 inches long and 1 inch wide. Leave the center 3 inches intact for the filling. Cut away the corner pieces to create tabs at each end.
- Spread the spinach and cheese filling down the center strip of the dough, leaving about 1 inch at each end. Sprinkle the remaining ½ cup mozzarella cheese on top.
- Fold the top tab down over the filling. Alternate bringing strips from each side over the filling in a criss-cross pattern to create a braid.
- Carefully transfer the braided loaf to a parchment-lined baking sheet. Cover lightly and let rise in a warm place for 45 minutes until puffy.
- Preheat the oven to 350°F. Mix together the milk, melted butter, garlic powder, and dried parsley for the topping.
- Brush the topping mixture generously over the braided bread. Bake for 25 to 30 minutes. Tent with foil after 20 minutes if the top browns too quickly. Bake until golden brown and the internal temperature reaches 190°F.
- Remove from the oven. Let rest for 5 to 10 minutes before slicing and serving warm.
Notes
- Cool the sautéed spinach mixture completely before mixing with the cheese to prevent the cream cheese from melting and thinning the filling.
- Squeeze excess moisture from the cooked spinach using a clean kitchen towel or paper towels to avoid a soggy filling.
- Use a sharp knife or pizza cutter to cut clean strips for braiding; do not cut into the center filling section.
- Brush the milk and butter mixture generously on the bread before baking for a golden, glossy finish.
- Let the bread rest for at least 5 minutes after baking before slicing to allow the cheese to set for cleaner cuts.
- Store leftovers wrapped tightly in foil or in an airtight container in the refrigerator for up to 3 days. Freeze slices for up to 2 months.
- Reheat refrigerated slices at 350°F for 8 to 10 minutes. Reheat frozen slices after thawing them in the refrigerator overnight.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American