SPINACH BREAD

Monday, 17 July 2017




Healthy home-made Spinach Bread. I had wanted to make this since I first tried spinach bread at our family Christmas dinner 2 years ago. One of my cousins brought a loaf from Singapore and I still remember the taste was buttery and texture was so soft. I Googled for recipes but they were mostly with garlic and cheese which wasn’t what I wanted. So, I came up with my own recipe and it turned out alright. I must say the bread is moist and soft but it probably needs just a touch more salt.


Yields: : 1 big loaf

INGREDIENTS:

100g spinach, blended with ¼ cup of water
2 tsp instant yeast
3½ cups or 450g bread flour
1 cup of milk
2 tbsp olive oil
1 ½ tsp salt
1 tbsp sugar

METHOD:

1.  Place all ingredients in the bowl of your stand mixer and knead for around 15 minutes until it had come together and become elastic .
2.  Set it aside to rise for 45 to 60 mins or till double in size.
3.  Gently punch down dough to release the air.
4.  Turn the dough onto a lightly floured work surface and shape the dough into rectangular loaf.
5.  Place the dough into square baking pan line with non-stick baking paper. Cover with plastic wrap or a kitchen towel and allow it to rise for another 45 to 60 minutes or until it doubles in volume.
6.  About 10 mins towards the end of proofing time, preheat oven to 375 degrees F (190 degrees C).
7.  Brush the dough with egg white/water mixture and sprinkle with poppy seeds . This is optional.
8.  Bake for 35 to 45 minutes or until top is lightly browned. Remove from oven and after 5 minutes remove from pan. Let it cool on the rack before slicing.