Spinach Loaf

by - April 05, 2019





Few years ago, I baked Spinach Bread with a straight dough method.  It is soft and nice but I discovered that the bread can be even softer, moist and stay fresh longer with the Yudane method.  I would highly recommended this recipe if you want to try Spinach Bread.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Spinach Loaf - Yudane Method


Yields: 1 loaf 

INGREDIENTS:

Yudane:
90g bread flour
80g boiling water

Main Dough:
360g bread flour 
1 3/4 tsp instant yeast
3 tbsp (30g) brown sugar
1 1/4 tsp salt
18g butter, room temperature
150g fresh milk or full cream milk 
80g spinach 

Utensils:
Loaf pan (20 X 10 X 10 cm)


METHOD:

Yudane:
  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge for at least 4 hours or overnight.  
  3. Take out from the fridge 30 minutes before using to return to room temperature.
Note:
I made the yudane dough 4 hours before and left it outside instead in the fridge. It works too.

Bread:
  1. Blend spinach and milk in a food processor until fine.
  2. Put all ingredients including yudane dough into the bowl of stand mixer. Using the dough hook, knead until the dough comes together, become elastic and tacky but not sticky.  It takes around 15 minutes at medium speed.   
  3. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel (I normally left it on the same mixing bowl).
  4. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. Form each portion to a strand/long log. Roll out each dough with a rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
  5. Place all dough in the prepared loaf pan.  Let it rise for another 45 to 60 minutes or until double in size. 
  6. 15 minutes before baking, preheat the oven to 180C.
  7. Bake at preheated oven for 25 - 30 minutes, or until golden brown.
  8. Remove bread from oven and let them cool on rack completely before slicing.
Note:  
The temperature and baking time are guidelines.  Adjust accordingly to your oven.




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6 comments

  1. Can i make a plain flavour? What do i use to replace the spinach?

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for your questions. If you prepare plain flavour bread, please use the following recipe instead:

      https://www.bakewithpaws.com/2018/07/shokupan-japanese-soft-white-bread.html

      Cheers and happy baking :)

      Delete
  2. Hihi, what's the taste of this spinach bread? Can tell if spinach was used? Thanks!

    ReplyDelete
    Replies
    1. Hi, thank you for asking. The texture is soft, fluffy and moist with very mild spinach flavor. If you look at the colour and taste it then can tell it is spinach. Otherwise, by taste itself is a bit hard as the flavor is very mild.

      Cheers :)

      Delete
    2. Thanks a lot for the detailed description! Am going to make it today 😊

      Delete
    3. You are most welcome :) Hope you will like it. Happy baking.

      Delete