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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spinach Bread Recipe

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This recipe for Spinach Bread, by , is from Back to our Roots, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda Allegro


Two loaves of bread/pizza dough
6 onions
1 lb. bulk Italian hot sausage
12 oz. frozen chopped spinach
parmesan cheese

Slice onions and sauté in olive oil.
Brown sausage and crumble in small pieces.
Defrost spinach in microwave and squeeze all the water out.

When everything has chilled prepare as follows:
Using two greased cookie sheets, flatten the dough on each sheet.
Layer the sausage, spinach and onions.
Sprinkle with parmesan cheese.
Roll into a loaf with the seam on the bottom.

Bake in a preheated oven at 400 for 40 minutes or until bottom of bread is golden brown. Note: you can reheat slices at 350 uncovered for 10 minutes.




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