Irish Swirl Loaf
Makes 2 loaves
5-1 / 2 to 6 cups all-purpose flour
2 tablespoons sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1-1 / 2 teaspoons salt
1 cup milk
1 / 2 cup water
2 tablespoons butter or margarine
2 / 3 cup cooked and mashed potato
1 (10-ounce) package frozen, chopped spinach*
1 teaspoon dried basil leaves or dill weed
1 egg, slightly beaten
In a large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed. Remove half of batter to another bowl; add potato. To remaining batter, add spinach and basil. Stir remaining flour into each batter to make a soft dough.
Turn dough variations separately out onto a lightly floured surface. Knead each until smooth and elastic, about 8 to 10 minutes. Cover each dough; let rest 10 minutes.
Divide each dough in half. Roll one half of potato dough and one half of spinach dough to 12 x 8-inch rectangle. Place spinach dough over potato dough. Roll up tightly from short end as for jelly roll. Pinch seam and ends to seal. Place, seam side down, on greased baking sheet. Repeat with remaining dough halves. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Brush loaves with beaten egg. Bake at 375oF for 25 to 30 minutes or until done. Remove loaves from sheets; cool on wire racks.
* Thaw spinach, drain and squeeze in paper towel to dry. Process in electric blender or
food processor until finely minced.
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 2.4 ounces
Calories 140; Total fat 1.5 g; Saturated fat 1 g;
Cholesterol 5 mg; Sodium 190 mg; Carbohydrates 26 g; Dietary fiber 1 g; Sugars 2 g; Protein 4 g