Spinach and Ricotta Pull Apart Loaf

After making the lasagne the other day I found myself with an excess of spinach and while there was plenty I could do with it, I decided it would be best served as an alternative bucket list item. So, I ducked out, grabbed some more ricotta and the rest as they say, is history.

I love recipes with simple ingredients

The beginnings of my dough

I feel the need to knead

Preparing for proofing

Dividing the dough

Sprinkling the ricotta and spinach

Arranging the scrolls in the tin

Brushing the oil on top after the final proofing

Ta da! A perfect pull apart loaf

Spinach and Ricotta Pull Apart

Makes: 6 servings

Prep Time: 2 hours (including proofing) Bake Time: 40 mins

2 1/2 cups plain flour

1 1/4 tsp dry yeast*

2 tsp sea salt, plus extra to sprinkle

1 tsp caster sugar

2/3 cup warm water

1/4 cup olive oil, plus extra for brushing

2 cups spinach (finely chopped)

200g ricotta

*The amount of yeast I used was based on previous bread baking experiments at altitude, officially I think it should be about 2 tsp.

1. Preheat oven to 200 degrees and lightly grease your baking tin.

2. Place flour, yeast, salt and sugar into a bowl and stir. Make a shallow well into the centre of the dry ingredients and add in the oil and water. Stir until all ingredients are combined. Turn dough out onto a lightly floured surface and knead for approximately 10 minutes (or until smooth and elastic). Place into a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for about an hour or until the dough is doubled in size.

3. Remove dough from the bowl and punch down, kneading for about 2 minutes until the dough has returned to the original size. Divide dough into 8 equal portions. Roll out each portion to be approximately 10x20 cm (5mm thick) sprinkle ricotta and spinach onto the surface and then roll to enclose filling. Cut in half width ways and then place cut side down into a greased baking tin. Repeat with remaining ingredients. Sprinkle over the top any remaining ricotta and spinach you have. Place tin, covered in plastic wrap, in a warm place for 30 mins until the dough rises again filling in the gaps between the scrolls.

4. Lightly brush the dough with extra oil and sprinkle a little salt over the top. Bake for 20 mins and then reduce oven to 180 and bake for a further 20 mins or until golden brown. Serve warm.

This made a delicious lunch and I am forced to admit that there was no way we got 6 serves out of this, it was a little too moreish for that. But hey, food is made to be eaten isn't it?