Week 3 of this month, and am back with the theme of
breads. I love baking bread. The yeast seems to like me too. Never have had any
trouble with the yeast and to take this forward , I decided that it is time to
add vegetables to the white bread and make it healthier. On searching for
spinach bread, I chanced upon this recipe and looked very simple and doable.
Added a little bit of spice and garlic and my daughter loved it.
INGREDIENTS
|
All
purpose flour
|
3
½ cup
|
|
Gluten
|
2tbsp
|
|
Salt
|
1tsp
|
|
Sugar
|
1/2tsp
|
|
Instant
Yeast
|
2
¼ tsp
|
|
Water
|
1
-11/4 cup
|
|
Spinach
|
1
bunch Blanched and chopped finely
|
|
Garlic
|
4cloves
|
|
Olive
oil
|
2tbsp
|
PREPARATION
Blanch the spinach, squeeze to remove excess water,
chop finely, cool
Roast the garlic and chip finely
In the bowl of the stand mixer add the flour, gluten,
salt, sugar and yeast. Mix everything well
Now add the chopped spinach, garlic, water and oil
and start kneading in MINIMUM for 1 minute.
When the hook has gathered all the dough turn the
speed to ONE and let it knead the dough for 7 minutes
Take out the soft pliable dough and transfer it to a
well-greased bowl
Cover it and let it rest in a cool place for 1 hr
for it to double
After an hour, take it out, punch down, roll the
dough into a rectangle, and shape this into an oblong roll to fit the prepared
greased bread mould
Cover it loosely and again let it rest till it
doubles
Mine took 45 minutes
Preheat the oven to 200 C
Make slashes on the top side of the bread with a
sharp knife
Apply milk evenly over the surface to get a nice
brown crust. You can use egg wash too
Bake it for 30-40 minutes or until done (Tap and see
if it sounds hollow)
Transfer this to a wire rack to cool
Let it cool completely
Slice and serve with some salsa or a savoury cheesy
dip
