The King Arthur Baking Company recipe for Cinnamon Star Bread is one I have made several times. It’s actually a rather easy recipe to make and tastes great.
So, in honor of St. Patrick’s Day tomorrow, and to try something different, I decided to make a savory version of this recipe and try to make shamrocks instead of a star. The changes that I made are not really Irish, but rather Greek in flavor. The color, however, is most definitely an Irish green.
One drop of green food dye gel was added to the dough when mixing.
For the filling, I put 4 ounces of cooked spinach leaves and 1/2 cup feta cheese in my mini food processor and pulsed until a creamy paste resulted.
The dough was flattened into discs. Instead of making one large loaf, I opted to make two smaller loaves.
The filling was spread over six of the discs.
Three discs with filling were stacked one on top of the other with a filling free disk placed on top. Then slits were made through all layer
Two adjacent sections were twisted together to create the three leaves of the shamrock.
After a 45 minute rise time, the dough was sprinkled with sea salt and baked.
These were very tasty and a very green for St. Patrick’s Day. But, I think next time, I’m not sure I like the green colored bread. Next time I make this I will leave the food dye out of the dough.
LOVE THE LOAVES, YOU KEEP SHOWING US WE CAN TRY THINGS, AND ENJOY EATING