110-oz pkg frozen chopped spinach, thawed and squeezed dry
1teaspoonpaprika
1teaspoonkosher salt
½teaspoonground black pepper
½teaspoongarlic powder
Instructions
For the bread
Whisk together all the dry ingredients in bowl of a stand mixer. Using the beater blade OR dough hook, slowly beat in the milk and eggs, followed by the softened or melted butter. Increase the mixer to medium high and beat for 5 minutes.
Use a bowl scraper to scrape the dough together and cover the bowl. Allow the dough to rise in a warm, draft-free area until it doubles in size, about 2 hours (but it can take as long as 4 hours, depending on the temperature in your home). Refrigerate for at least 6 hours, preferably overnight.
Remove the dough from the refrigerator and knead on a well-floured surface until smooth. Add more flour if necessary. Shape into one large round loaf or two small round loaves. Place in a pie plate (6-inch for two smaller loaves and 8-inch for one large loaf). Press down on the dough to flatten it.
Cover with plastic wrap and allow to proof in a warm, draft-free area until doubled, about an hour (can take up to 2-3, depending on the temperature of your proofing area).
Meanwhile, preheat oven to 350 degrees. Remove plastic wrap and bake bread for about 35-40 minutes, or until a thermometer inserted into the center registers 190° F. Remove from oven and cool completely before cutting.
How to cut bread into a bowl
Slowly cut an angled circle around the top with a serrated knife until it comes loose, and cut or tear removed bread into chunks. Place alongside bread bowl and scoop dip into center of bread. Serve with fresh veggies.
Ham dip
Flake ham apart with a fork and add the remaining ingredients. Mix well and scoop into bread bowl. Serve immediately or cover and refrigerate for up to 3 days.
Spinach Dip
Mix together all ingredients in a large bowl and spoon into bread bowl. For best results, cover and refrigerate until chilled. Serve with pieces of bread and/or fresh veggies.
Notes
Bread dough can be made in advance and kept in the fridge for up to 3 days before baking. It can also be well wrapped and frozen for up to 3 months. Once baked, bread will keep well in an airtight container or ziptop bag for up to 3 days. It can also be well wrapped and frozen for up to 3 months. Dips will last in the fridge for up to 3 days.