Tomato Spinach Bread

• 1 package (1/4 ounce) active dry yeast
• 1-1/4 cups warm water (110u0b0 to 115u0b0)
• 4 teaspoons butter, melted
• 1 teaspoon salt
• 3-1/4 to 3-3/4 cups bread flour
• 1/4 cup cold water
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 package (1/4 ounce) active dry yeast
• 3/4 cup warm water (110u0b0 to 115u0b0)
• 4 teaspoons butter, melted
• 1 teaspoon salt
• 3-1/4 to 3-1/2 cups bread flour
• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 4 teaspoons butter, melted
• 1 teaspoon salt
• 1 can (6 ounces) tomato paste
• 3-1/4 to 3-3/4 cups bread flour
• 1 large egg white
• 1 teaspoon cold water

1. For plain dough, in a large bowl, dissolve yeast in warm water. Add butter, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a firm dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
3. For spinach dough, puree cold water and spinach in a food processor. In a large bowl, dissolve yeast in warm water. Add butter, salt, 2 cups flour and spinach mixture; beat until smooth. Add enough remaining flour to form a firm dough.
4. Turn onto a lightly floured surface. With lightly floured hands, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
5. For tomato dough, in a large bowl, dissolve yeast in warm water. Add butter, salt, tomato paste and 2 cups flour; beat until smooth. Add enough remaining flour to form a firm dough.
6. Turn onto a lightly floured surface. With lightly floured hands, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
7. Punch down each dough and divide in half; cover. On a lightly floured surface, roll out one portion of each dough into a 10-in. x 8-in. rectangle. Place a rectangle of spinach dough on plain dough; top with tomato dough. Roll into a 12-in. x 10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.
8. Place seam side down on a greased
9. . Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes.
10. With a sharp knife, make three shallow diagonal slashes across the top of each loaf. Beat egg white and cold water; brush over loaves. Bake at 350u0b0 for 35-45 minutes or until golden brown. Remove to wire racks to cool.

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Taken from www.tasteofhome.com/recipes/tomato-spinach-bread/ (may not work)