Spinach Bread

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.
All purpose flour
3 ½ cup
Instant Yeast
2 ¼ tsp
1 -11/4 cup
1 bunch Blanched and chopped finely
Olive oil

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

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