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1
Heat the olive oil in a frying pan; add the chopped onion and saute until a light golden color. Add the spinach, stir well to combine and cover tightly.
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2
Remove from the heat and let stand for 5 minutes. Then stir again and let the pan, uncovered, to cool.
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3
Place the spinach mixture in the bread machine pan. Add the water and egg.
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4
Sprinkle the bread flour, ensuring that it completely covers the liquid mixture.
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5
Now sprinkle the cheese inside.
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6
Place the salt and sugar in separate corners of the bread pan.
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7
Make a shallow indention in the center of the flour, add the yeast.
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8
Set the bread machine to the dough setting. Press start.
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9
Lightly flour 2 baking sheets.
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10
When the dough cycle has finished, remove the dough from the machine and place on a lightly floured surface, gently punch the dough down, then carefully roll it out to a rectangle about 1 inch thick.
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11
Roll up the dough from one long side to form a thick baton shape with a square end.
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12
Place the baton on the prepared baking sheet, seam side up, cover it with lightly oiled plastic wrap; set aside to rest 15 minutes.
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13
Turn the bread over and place on the second baking sheet. Plump up the dough by tucking the ends and sides under.
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14
Cover with the oiled wrap and let rest in a warm place for 30 minutes.
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15
Preheat the oven to 425u00b0F.
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16
Using a sharp knife, slash the top of the bread with 5 diagonal slashes.
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17
Bake for 28 minutes, or until it is golden.
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18
Turn unto a wire rack to cool.
