Recipe by khah
In this rustic bread, the spinach is marbled INTO the bread, not on it.
Top Review by michelle.lauletta
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.
- 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)
Directions See How It's Made
- 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.