SPINACH BREAD
 
 
Serves: 2 loaves
Ingredients
  • 1 bunch of spinach, blanched & chopped
  • 4 cloves of garlic, roasted (I wanted a subtle flavor but you could add more)
  • 2 tsp instant yeast
  • 3½ bread flour
  • 1¼ cup water, slightly warm
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp sugar
  • ⅓ cup powdered parmesan cheese
Instructions
  1. Blanch the spinach. (See here on how-to) Chop finely. Let cool.
  2. Roast the garlic. Let cool. Fine chop.
  3. In a bowl, fitted with a paddle attachment, salt, sugar, flour, the spinach, parmesan cheese, yeast and the garlic. Mix on low.
  4. Slowly add the oil and the water and mix till everything combines.
  5. Switch to the dough hook and let knead for about 7 minutes. (Add more flour/water as required)
  6. Take the dough out and knead a little by hand and shape into a ball.
  7. Oil a large bowl. And put the dough in it. Cover with plastic wrap and put in a warm place to let rise double in volume.
  8. Once doubled, punch it down on work surface. Divide dough into two equal parts. Shape into desired form. Put on baking tray lined with parchment paper and dusted with flour/cornmeal.
  9. Cover loosely with plastic wrap and let rise again to double.
  10. Preheat oven to 400 F.
  11. Using a very sharp knife or a serrated bread knife, cut 5 diagonal slashes, each about ¼ to ½-inch deep, across the top of the loaf. (Alternatively, cut one long slash that extends for the length of the loaf.)
  12. Bake until golden brown and the temperature is around 200 degrees at the center, 30-40 minutes.
  13. Transfer the loaves to a cooling rack and cool for at least 1 hour before slicing and serving.
Recipe by The Novice Housewife at https://novicehousewife.com/2011/01/14/spinach-bread/