Prep 40 mins
Cook 4 hrs
In this rustic bread, the spinach is marbled INTO the bread, not on it.
- 2 garlic cloves, minced
- 2 tablespoons olive oil (scant)
- 2 1⁄2 teaspoons active dry yeast (18 g)
- 1⁄4 teaspoon sugar
- 2 (10 ounce) packages frozen spinach, thawed, squeezed dry, but liquid reserved
- 1⁄4 teaspoon grated nutmeg (freshly grated, please)
- 3 3⁄4 cups unbleached all-purpose flour (500 g)
- 2 1⁄2 teaspoons salt (12 g)
- Lightly saute the garlic in oil and cool to room temperature.
- Warm 1/4 c of the reserved spinach liquid to just above 100F (105 to 115, ideally).
- Stir the yeast and sugar into the warm spinach liquid, let stand until foamy, 10 minutes.
- Add remaining 1/2 c spinach liquid, garlic and oil, spinach, and nutmeg and stir thoroughly.
- Mix the flour and salt and stir into the spinach mixture.
- Knead on a floured surface until dough is well marbled, soft, and velvety, 8 to 10 minutes Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, 1 1/4 to 1 1/2 hours.
- The dough will be even wetter after rising because.
- of the spinach.
- Pour the dough onto a well floured work surface and flour the top of the dough.
- Don't punch it down or try to knead it.
- Shape into a round loaf or rolls the size of a fat lemon and place on a lightly oiled baking sheet.
- Cover with a towel and let rise until doubled, about 45 minutes.
- Preheat oven to 425°F.
- Slash a big V on top of the loaf with a razor.
- Bake for 10 minutes, then reduce the heat to 400F and bake the rolls 20 minutes, and the loaf 30 to 35 minutes.
- Cool completely on a rack.
WOW! This is the first time I have ever made bread. I did not know if it was going to rise or not, Well it did. This is a must have recipe! The family loved it. Thank you so much for sharing your recipe.
This is a very tasty bread if you like spinach because it is the real flavor of this bread. I made the buns and they turned out crusty on the outside and very soft and nice on the inside. I was a bit afraid that the salt might be a bit over done but it needed it with all of the spinach, I use Kosher salt for all of my bread making. I baked my rolls for an extra 5 mins but they never really browned and I couldn't honestly call them things of beauty. Perhaps an egg wash would help on that end. The recipe works very well and the rise is good, I did need to knead in a fair amount of extra flour (I didn't keep track of how much I added as I just kept sprinkling more in). Even with hard squishing of the water from the thawed spinach and using the requested amount the dough was very,very damp, thus needing the extra flour. In the end though I got some yummy tasting rolls that I will enjoy. Thank you khah for sharing your breads, I have enjoyed making 3 of your lovely recipes for Spring PAC 2007.