SPINACH CHEESE LOAF
2 eggs, lightly beaten
1 cup crumbled Feta cheese (4 ounces)
1 10-ounce package frozen chopped spinach, thawed, well-drained and squeezed dry
1 teaspoon oregano (leaves)
1 clove garlic, minced
3 cups all-purpose flour (3 to 3 1/2 cups)
1 package Fleischmann’sÂ® Active Dry or Rapid Rise Yeast
1 tablespoon sugar
1 teaspoon salt
1 cup water
1 tablespoon butter or margarine
1 egg white, lightly beaten
Sesame seeds, optional
In medium bowl, combine ingredients for filling; set aside.
In large bowl, combine 1 cup flour, undissolved yeast, sugar and salt. Heat water and butter until hot to touch (120Âº to 130ÂºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed of electric mixer, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
Roll dough to 14- Ã— 10-inches. Place on greased baking sheet. Spread filling down center third of dough length. Make cuts from filling to dough edges at 1-inch intervals along each side of filling. Alternating sides, fold strips, at an angle across filling. Cover; let rise in warm, draft-free place 15 minutes.
Brush with egg white; sprinkle with sesame seed, if desired. Bake at 400ÂºF for 25 minutes or until done. Cool slightly. Serve warm.