Spinach Bread

For the bread:

In a large bowl, stir the warm water, yeast and sugar together. Set aside for about 10 minutes; the mixture will become creamy.

To the yeast mixture, add the butter, salt and 2 cups of the flour. Stir. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out the dough onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface.

For the filling:

Prepare the bread. Or you can use store bought bread dough as well.

In a saute pan, heat the butter. Add the onion and garlic, saute until tender. Add the parsley, basil and spinach to the pan. Saute until the spinach has cooked through. Add the spinach mixture to a large bowl and allow to cool. Once cool, add the cheeses and tomatoes. Stir and add pepper and salt to taste.

Divide your bread dough in half.

Line two bread pans with olive oil. Roll out one of the doughs so that when placed in the pan, you have enough dough overlapping the sides of the pan. Place the dough in the bread pan and scoop half of the spinach mixture into the pan using a serrated spoon. Pinch the dough to seal completely and then carefully lift the bread out of the pan. Flip the bread so that the seam is at the bottom of the pan. Repeat with the remaining dough and filling.

Let the bread rest for 30 minutes covered with a damp cloth.

Cook in a 400-degree oven for 20 minutes or until golden brown.

Serve with your favorite marinara sauce.