How To Make Beautiful Spinach Artichoke Pull A Part Bread
Spinach Artichoke Pull-A-Part Bread
How would you like to wow your guests with this beautiful sunflower shaped spinach artichoke pull a part bread?
Think it’s too complicated? Too time-consuming? What if I told you it’s not and I can show you how to break this recipe down and fit in your time frame?
Interested? Read on my friends! I’m here to help make you the superstar in the kitchen that lives deep down inside of you.
The beauty of spinach artichoke pull a part bread….
…is that it is absolutely delicious! AND there isn’t a bowl of dip with those awkward baguette pieces that lay off to the side and get hard as a rock to dip into the mouth-watering concoction that is spinach artichoke dip.
Nope. It’s all in one. Wrapped up in a beautiful package. Imagine your appetizer table or walking into the next gathering with this beautiful baby on a platter. What about Easter? Spring gatherings? The possibilities are endless. This recipe even falls well into fall….haha no pun intended.
Not to mention that I always fall short of mastering the dip to bread ratio. I know that I’m always left with either too much dip or too much bread. Quite frankly it bugs me. I want proper proportions and this bread solves that dilemma. Winner winner in my book!
Okay, let’s make this recipe easy and simple.
Two things I want you to think about. Number one, the filling can be made two days in advance. Component part number one. The second thing to think about is if you can roll out cookie dough you have the bread making component in the bag.
The bread only needs an hour to rise and then a 30-minute rest once the dish is assembled. Thirty minutes is almost the perfect amount of time, give or take 5 to 10 minutes, for your oven preheateat.
Let’s make the dip!
This recipe uses frozen artichokes and spinach. You will want to thaw these in the refrigerator overnight. I like to thaw mine out of the package and in a strainer resting in a catch bowl so some of the moisture starts to drain for me.
Once your spinach and artichokes have thawed, you’ll want to press them with a spoon or use cheesecloth to drain as much moisture as you can.
We will be adding breadcrumbs to help with some of the moisture so you don’t have to get all super crazy with wringing out the moisture.
Once you’re happy with the moisture content, place the spinach and artichokes into a large bowl. You’ll want one big enough that pieces won’t fly out as your mixing all the ingredients together.
Let’s start with adding the room temperature cream cheese. Mix well until the cheese is incorporated throughout.
Next, add in the crushed red pepper, black pepper, salt, onion powder and garlic powder.
**NOTE: If you are not a spicy fan I recommend leaving out the crushed red pepper or cutting in half.
Mix until well incorporated.
Pour in your Parmesan-Romano cheese and you guessed it…..mix until well incorporated.
Last but certainly not least, add in your bread crumbs. I used Italian Style garlic and herb because, well, that’s what I had. You could use plain breadcrumbs and it will still be perfect.
Mix well until incorporated.
Guess what?!?! You just made the filling!
Now, you can store this in the refrigerator in an airtight container for two days OR place in the refrigerator and move right on to the dough.
**TIP: If you are making this all in one day, make the dough first and then make the dip while your dough is rising.
The Dough and day of assembly!
To make the dough, combine the flour, milk, yeast, olive oil, salt and egg into a stand mixer or a bowl and use a hand mixer.
Once it comes together, remove from the bowl and knead for 7 to 10 minutes. Just until you feel the consistency change.
Once kneaded, place into a bowl, cover with a towel and set in a warm place to rise. I leave mine in the oven. The oven is off of course. Don’t place this is a warm oven. Bad things may happen lol
After your hour has passed and the bread has doubled in size, remove from the bowl and divide in half.
Roll each half into a ball. **Tip: Rolling your dough into a ball makes rolling a circle a whole lot easier.
Roll your dough into a circle. Mine ended up being about 13 inches across. Don’t get too hung up on dimensions…if you’re close or over, that’s perfectly okay.
Place your dough on a baking sheet lined with parchment paper.Take a small bowl and place it in the center of your circle.
Take a small bowl and place it in the center of your circle. The bowl I used is 6″ across the top surface. Press down lightly to mark the dough.
Add your spinach artichoke dip that we just made into the center, trying not to move outside the impression your bowl left.
Also place the dip in a ring, leaving room between the center circle and the outside to crimp and seal the bread together. From the inner circle to the ring I have left about 1″ and about a 1/4″ on the very outside of the dough for sealing.
Roll out your second ball of dough until it will fit over the top of your filling. Place your bowl in the center of the ring and lightly push down. You don’t really need to seal the inner circle, once the bread bakes, this will take care of itself.
With a fork, seal the edges of the dough on the outside of the ring.
Brush the entire top of the dough with melted butter. This will give the bread a beautiful golden brown color as well as help the poppy seeds stick to the dough.
Sprinkle your poppy and sunflower seeds into the center part of the bread. As you can see my poppy seeds went a little wonky and ran off the sides. That’s okay! Flowers aren’t perfect and this doesn’t have to be either.
Now, cut the dough into quarters – at 12 o’clock, 3 o’clock, 6 o’clock and 9 o’clock.
Cut each quarter in half – total of eight pieces
Cut each eight sections in half. You will end up with a total of 16 sections.
Once you have 16 sections, lift and twist each section being sure to push down the end of the dough. Don’t worry, this dough is pretty sturdy and shouldn’t rip easily.
Once all of your sections are twisted, brush the outside ring again with melted butter. Cover and let rest for 30 minutes.
Preheat your oven to 350 degrees Fahrenheit / 176-180 degrees celsius
Bake approximately 30 minutes or until the edges have turned beautifully golden brown.
Remove, plate and serve! Don’t forget to make this easy 15-minute, 4 ingredient Alfredo Sauce to serve with it. HEAVEN!
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I hope you guys enjoy this recipe! If you have any questions, please feel free to ask at any time.
Thanks and let’s get cooking!
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- 2- 8-ounce packages of frozen artichoke hearts
- 2 - 10-ounce packages of frozen spinach
- 1 - 8-ounce package of cream cheese
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon crushed red pepper (optional)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 5 ounces of shredded parmesan-romano cheese
- 1 cup Italian style garlic and herb bread crumbs
- ¾ cup of milk - warmed
- 1-1/2 teaspoons of dry active yeast
- 1 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- 1 egg
- 3-1/2 cups flour
- 2 - 3 teaspoons milk - depending on humidity
- 1 tablespoon poppy seeds
- 1 teaspoon sunflower kernels
- ½ stick of butter - melted
- Thaw spinach and artichokes in a colander with a bowl underneath to drain, overnight, in the refrigerator.
- Once ready to make the filling, press the moisture out of the spinach and artichokes with the back of a wooden spoon or by wringing with a cheese cloth.
- Add in cream cheese and mix thoroughly. Add in garlic powder, onion powder, red pepper if using, sea salt and black pepper and mix thoroughly. Add in parmesan-romano cheese and stir well to combine. Lastly, add in breadcrumbs and mix thoroughly. Store in an airtight container up to two days.
- Starting with warm milk, add in sea salt and yeast and let bloom for approximately 10 minutes. Once bloomed, add in the egg and whisk. Add in the olive oil and whisk.
- Using a stand mixer with the dough hook, add in the yeast mixture and gradually mix flour into the wet batter. If you don't have a stand mixer, you can use a bowl and combine by hand with a spoon, whisk or handheld mixture. If the dough seems a bit dry add in additional milk, 1 teaspoon at a time until it comes together.
- Turn out onto a lightly floured surface and knead for 7 to 10 minutes just until you feel the consistency change. The bread will become very soft. Place dough in a bowl, cover with a tea towel and store in warm place for about an hour until it doubles in size.
- Remove the dough from bowl and divide in half. Roll each half into a round. Roll one round into a circle approximately 13" in diameter and place on a baking sheet lined with parchment paper.
- With a bowl, approximately 6" in diameter, mark the center of the dough by pressing the bowl down lightly. Begin by placing the spinach artichoke dip into the center circle and making a ring around the outside of the circle. Leaving room between the center circle, outside ring, and edge of the dough.
- Roll out second dough round so it fits over top of the bottom layer. Place on top of the filling and using the same bowl, place on dough and press down slightly. Using a fork, move around the outside of the dough and press the two pieces together to seal.
- Brush entire top of dough with melted butter. Add your poppy and sunflower seeds to the center circle portion of the bread. Cut into 16 sections by first cutting into quarters, eighths and then sixteenths. Lift and turn each section and press the outside point together and down with your finger to seal. Brush top again with melted butter. Cover and let rest for 30 minutes.
- Preheat oven to 350 degrees.
- Bake for 30 to 40 minutes or until bread is golden brown.