Hye Thyme Cafe: Spinach-Artichoke Bread ... and a Semi-Grown-Up Grilled Ham and Cheese

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)


Wednesday, February 5, 2014

Spinach-Artichoke Bread ... and a Semi-Grown-Up Grilled Ham and Cheese


Spinach-Artichoke Bread : Hye Thyme Cafe

I have no explanation for this one - sometimes I just get an idea in my head and am compelled to go forward with it. I love the combination of spinach and artichoke, but why I decided to bake it into a loaf of bread is a mystery. It turned out to have a very nice soft texture, but even with the garlic and crushed red pepper, it wasn't as flavorful as I was expecting, so I may increase those next time. The flavors came through a bit more when toasted. I'm thinking if I don't finish the loaf before it dries out, I might try turning some into croutons - maybe for a soup?? We'll see.

INGREDIENTS :
1T canola oil
2 lg cloves garlic, crushed
1 c frozen chopped spinach, thawed
1 t crushed red pepper flakes
1 (14 oz) can artichoke hearts, chopped
3 c bread flour
1 c whole wheat flour
1/2 t salt
1 T yeast
1 T sugar
1 1/2 c hot water
1 c Kraft Shredded Mozzarella with a touch of Cream Cheese


SANDWICH :
2 slices Spinach-Artichoke Bread
Grainy Country Dijon Mustard
Shredded Mozzarella with a touch of Cream Cheese
3-4 slices Prosciutto
1-2 baby dill pickles
Shredded cheddar blend
Butter or PAM


For the bread . . .
  1. Saute the garlic, spinach, and artichokes in the canola oil, stirring frequently, until most of the liquid has evaporated
  2. Stir in the crushed red pepper and continue to cook until the garlic starts to take on some color; remove from heat and set aside
  3. Whisk together the flours and salt, then create a bit of a well in the center and pour in the sugar and yeast
  4. Pour the hot (not boiling) water over the yeast and it should immediately start to bubble
  5. Knead until the dough pulls together into a ball
  6. Remove dough, spray bowl with a bit of PAM or brush with oil and turn the dough in it to coat; cover with a dish towel and set in a warm spot (the oven is a good place) for about an hour until doubled in size
  7. Punch down the dough and mix in the artichoke mixture until combined, then add the mozzarella
  8. Transfer the dough to either two sprayed/oiled loaf pans or a pie plate (I made the mistake of putting it in one loaf pan and it turned out to be way too small, so I dumped it into a pie plate - you could also sprinkle a little corn meal on a tray or baking stone and do it that way.)
  9. Let rest for another half hour or so for a second rise
  10. Bake for about 45" at 375 until golden

Spinach-Artichoke Bread : Hye Thyme CafeSpinach-Artichoke Bread : Hye Thyme Cafe

Saute garlic, spinach, and artichokes in canola oil
Add crushed red pepper

Saute until most of the liquid has evaporated

Combined flours and soda and make a well in the center
Add the sugar and yeast to the well in the center
Pour in the hot water and the yeast should immediately start to foam

Cover and let rise in a warm place until doubled in sizeKnead until dough pulls into a shiny ball








Add spinach/artichoke mixture and mozzarella, turn into greased pan and let rise another 30"


Bake at 375 for about 45" until golden

I was curious about how the texture would turn out because I had recently picked up a bag of bread flour by mistake - I usually use AP flour. I also don't usually incorporate whole wheat flour but wanted to give it a try. The outside is nice and crusty, while the inside has a nice soft springy crumb to it.

Spinach-Artichoke Bread : Hye Thyme Cafe


Spinach-Artichoke Bread : Hye Thyme Cafe
   

Spinach-Artichoke Bread : Hye Thyme Cafe


For the Sandwich . . .
  1. Spread two slices of Spinach-Artichoke Bread with a thin layer of Dijon
  2. Sprinkle one slice with shredded Mozzarella - keeping it mostly toward the center so it doesn't ooze out when heated
  3. Top with slices of Prosciutto
  4. Top with very thin slices of dill pickle (I used one baby and a slice or two off a second)
  5. Sprinkle with shredded Cheddar blend
  6. Top with second slice of bread
  7. Spray or butter grill pan or panini press and grill until melted and golden

Spread two slices of Spinach-Artichoke bread with Dijon and sprinkle one slice with shredded mozzarella
Top with very thin slices of dill pickle


Top with 3-4 slices of Prosciutto
Sprinkle with a shredded Cheddar blend
Grill or press in sprayed panini press until golden


Semi-Grown-Up Grilled Ham and Cheese

Semi-Grown-Up Grilled Ham and Cheese


2 comments:

  1. Oh your bread looks absolutely yummy! Would love to have a slice right now!

    ReplyDelete
    Replies
    1. Thanks! The flavors really came out when it was toasted, so it made for great sandwiches. :)

      Delete

Related Posts Plugin for WordPress, Blogger...