Torta Rustica

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King Arthur Flour


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Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for dough or manual, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional wa

In a medium-sized mixing bowl, combine the ricotta and Parmesan cheeses, egg, basil, and oregano. Blend well.

Assembly: On a lightly floured surface, roll the larger portion of dough into a 15-inch circle. Carefully place the dough into a lightly greased 9-inch springform pan or deep (at least 2 1/2 inches) 9-inch round cake pan; press it lightly against the bott

Scatter 1 cup of the mozzarella over the bottom of the crust. Next arrange half the prosciutto slices in an even layer. Spread with all of the ricotta cheese mixture, and then sprinkle with all of the spinach. Cover with the remaining prosciutto slices; p

Roll the remaining dough into a 9-inch circle. Moisten the edges of the bottom crust with water, and place the top crust over the filling, pressing to seal the top and bottom crusts. Brush the top crust with beaten egg (for color, if desired), and cut sev

Bake the torta in a preheated 375°F oven for 1 hour, or until the crust is a deep golden brown and pulls away from the sides of the pan. Cool it in the pan on a rack for 45 minutes. Remove the pan sides (or carefully turn it out of the cake pan); cool it

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