Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Yeast 1 c Parmesan
2 lb Ricotta 3 tb Butter; in pieces
2 ts Sugar 1/2 lb Mozzarella, sliced
1 pk Spinach, frozen chopped 1 ts Salt
-(cooked) 2 tb Butter; melted
1/3 c -Warm water 1 c -Ice water (without cubes)
4 c Flour Sesame seeds

Preheat oven to 200 degrees for 15 minutes and turn off. Combine
yeast, sugar and warm water in a small mixing bowl. Set aside for 5
minutes until foamy. In the workbowl of a food processor, add flour,
butter pieces and salt. Process for 20 seconds. Add ice water to
yeast. With the processor running, add yeast-water mixture
gradually, until all of the moisture is absorbed and the dough leaves
the side of the bowl. Process for an additional 60 seconds. Transfer
dough from the workbowl to a large greased mixing bowl. Cover with a
kitchen towel and place in warm off oven. Allow to rise until
doubled, approximately 1-1/2 hours.

In a medium mixing bowl, combine ricotta, spinach and parmesan cheese.

Punch down the risen dough and transfer to a floured rolling surface.
With quick, hard strokes, roll dough into a large rectangle, approx-
imately 1/2 inch thick. Layer one-half of the mozzarella cheese
evenly down the center leaving approximately three inches of exposed
dough on either side. Top with ricotta-spinach mixture and the
remaining mozza- rella. Overlap the exposed dough over the cheese
mixture and pinch well on all sides to seal.

Transfer to a large cookie sheet, seam side up. Cover with a kitchen
towel and return to the warmed oven. Allow to rise until doubled, ap-
proximately 45 minutes. Brush loaf with melted butter and sprinkle
with sesame seeds. Bake at 350 degrees for 35 to 40 minutes or until
loaf is well browned and hollow sounding when thumped.

--- Diane Simms

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