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1
Prepare Dough: in 1-quart saucepan, heat milk until bubbles appear around side of pan; remove from heat and stir in spinach, parsley, and olive oil.
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2
Pour milk mixture into food processor fitted with chopping blade; process 1 minute.
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3
Set mixture aside to cool to 120* to 130*F.
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4
In large bowl, combine 2 1/2 cups flour, the sugar, yeast, and salt.
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5
With wooden spoon, beat milk mixture into flour mixture until soft dough forms.
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6
Turn dough out onto floured surface.
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7
Knead dough, adding remaining flour as necessary to prevent stickiness, until smooth and elastic-about 5 minutes.
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8
Wash, dry, and lightly oil mixing bowl.
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9
Place dough in oiled bowl, turning to bring oiled side up.
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10
Cover and let dough rise in warm place, away from drafts, until doubled in size-about 50 minutes.
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11
Meanwhile, prepare Tomato-Pepper Spread: In food processor fitted with chopping blade, process, tomatoes,roasted peppers,pine nuts,and garlic 30 seconds or until coarsely pureed.
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12
Lightly grease a large baking sheet and set aside.
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13
With floured rolling pin, roll out dough into an 18-by 12-inch rectangle.
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14
With rubber spatula, spread Tomato-Pepper Spread evenly over dough, leaving a 1/2-inch border.
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15
Roll up rectangle into a 12-inch long log.
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16
Transfer log, seam side down, to greased baking sheet; curve into a crescent.
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17
Cover loaf with clean cloth and let rest 20 minutes.
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18
Heat oven to 350*F.
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19
Make Egg Wash: In small bowl, beat together egg and water.
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20
With sharp knife, make 13 deep cuts, about 1 1/2 inches apart, around top of bread.
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21
Brush bread with Egg Wash and bake 30 to 35 minutes or until well browned.
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22
Cool bread completely on wire rack before serving.
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23
(If desired, the bread can be baked, cooled, wrapped in plastic wrap, and frozen for up to 2 weeks.)
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24
Enjoy!
