At this time, I don't want to run any risk going out for spinach.  So, I just used whatever we had.  The green colour will stand out more if more spinach were used.  Unfortunately, I only had this much Spinach.

Characteristic of this bread:  The texture is especially soft, fluffy and moist on the first day and  second day it becomes slightly dry but, still soft. There is a very slight mild sourness.

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 Soft Sourdough Bread Recipe

Yields:  1 loaf

INGREDIENTS:

1. One night before baking, mix all ingredients in a jar and cover.
2. Let it ferment at room temperature (approximately 27 - 28C) overnight until tripled.  It took about 10 - 12 hours. The total weight should be around 280g.  But, use 265g only.

1. Blend spinach and milk in a food processor until fine.
2. Put all ingredients (except butter), including the 265g sourdough starter (levain) into a bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until dough comes together.  Add in butter and continue knead for 10 - 12 minutes until reach window pane stage.
3. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  It is fine if the dough doesn't rise until doubled the size after 1 hour.

1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. 
2. Form each portion to a ball.  Flatten with rolling pin.
3. Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
4. Place all dough in a loaf pan lined with parchment paper.  Let it proof at warm and dark place until the dough is doubled in size (This one took approximately 4 hours). 

To bake:

1. Fifteen minutes before baking, preheat the oven to 190C.
2. Bake in preheated oven for 25 - 30 minutes, or until golden brown.
3. Remove bread from oven and let it cool on rack completely before slicing.

Herbed Sourdough Crackers Recipe - Using Pasta Machine

METHOD:

1. In a bowl of mixer, combine all dried ingredients, add in sourdough discard and butter. Mix with paddle attachment until all well combined. Shape into a ball and cover with cling film and rest for 30 minutes.  You may also leave in the fridge overnight and bake the next day.  
2. Preheat oven to 180C.
3. Transfer the dough onto a clean floured surface and cut into 6 portions. Work with one portion at a time.  Shape into a small log each portion. Flatten with rolling pin first. Dust the dough with enough flour.  Flatten each dough by passing it through a pasta machine.  Start with thickness no. 4.  Dust the dough again and pass through thickness no. 2. Carefully transfer to the silicon mat or parchment paper. Cut with pizza cutter to your desired size.
4. Transfer the whole thing to baking tray.  Bake at preheated oven for 10 minutes or until lightly golden brown and crispy.  Rotate the pan half way of baking.
5. Transfer to a cooling rack and repeat baking with the rest of remaining dough.
6. Keep the crackers in an airtight container.

Note:

• Make sure to keep the dough well-floured to avoid sticking on the machine each time.
• If you don't have pasta machine, use a rolling pin to roll it paper thin.

Soft and Fluffy White Bread Recipe - Straight Dough Method

1. Put all ingredients (except butter) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading for another 10 - 12 minutes until the dough comes together, become elastic and reaches window pane stage.
2. Let the dough rise in a warm place for 45 - 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. 
4. Form each portion to a ball.  Flatten with rolling pin into a dish.  
5. Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
6. Place all dough in a lined loaf pan.  Let it rise for another 45 - 60 minutes or until dough rises  slightly above the pan's rim.
7. Bake in reheated oven a 190C for 25 - 30 minutes, or until golden brown.  I usually preheat my oven 10 - 15 minutes before baking.
8. Remove bread from oven and let them cool on rack completely before slicing.

Baked Potato Donuts Recipe

1. Wash, peel and cut the potato.  Steam for 15 minutes or until potatoes are soft.
2. Put all ingredients together (except butter) into the bowl of stand mixer. Using the dough hook, knead for 3 - 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together.  Add in butter and continue kneading for another 10 - 12 minutes until the dough comes together, become elastic and reaches window pane stage.  
3. Leave the dough in the same bowl and cover with kitchen towel or plastic. Let it rise in a warm place for 45 minutes or until doubled in size.
4. While waiting for the dough proofing, melt the butter in microwave or using a double boiler.  Blend the brown sugar and cinnamon powder together in a small bowl.
5. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 16 equal portions, approximately 41 - 42g each portion. Roll each portion into a ball.  
6. Make a hole in the center of the ball using thumb.  Stretch the hole with your fingers to make it larger.  Place into a lined baking pan with parchment paper.  Let it proof for another 25 - 30 minutes or until doubled in size.
7. Once the donut double in size, bake in preheated oven at 200C for 8-10 minutes, or until golden brown.
8. Brush the donut with melted butter when out from oven.  Then sprinkle with sugar mixture.

Aloe Vera and Peach Gum Dessert Recipe

1. Soak peach gum overnight. Clean the impurities if any and drain.
2. Clean the aloe vera leaves.  Cut away the sharp edges of the leave.  Remove the green outer skin with a metal spoon.  Cut into the small cubes at your desire size.  
3. Add in enough water in a pot and put in cut aloe vera.  Bring to boil over medium heat.  Once the water start to boil, off the heat.  Drain the aloe vera.  Wash the aloe vera under running tap water. This will get rid of the bitterness taste. Keep aside.  
4. In a pot, bring the 1.5 litters of water to boil.  Add in red dates and dried longan, cover with lid, lower the heat and simmer for 10 to 15 minutes.  Then add in peach gum, gingko and aloe vera.  Continue to simmer for another 10 minutes. 
5. Add in honey rock sugar and pandan leaves.  Continue to simmer for another few minutes.
6. Off the fire and discard the pandan leaves.  Add in the goji berries.  Serve hot or chilled.

1. Sift custard powder and bread flour into a bowl.  Mix in salt and milk powder. Set aside.
2. In a mixer bowl, whisk eggs and brown sugar until fluffy at medium high speed. Then add in the dark sugar and beat till incorporated. 
3. At very low speed, gradually add in the flour mixture and mix until all well combined.
4. Change to hook or paddle attachment. Add starter dough into the batter.  Mix until all well incorporated.
5. Slowly add in vegetable oil and melted butter.  Mix until well combined.
6. Sift the batter with a strainer to get a smooth batter.
7. Cover and rest for 2 hours - 12 hours in room temperature.  I rest the batter for 2 hours.
8. After 2 hours,  scoop out 4 tablespoons of batter in a small bowl and stir in baking powder and baking soda.  Pour back the mixture into the batter and mix until all well combined.
9. Pour the batter into prepared pan.
10. Prepare the steamer, wrap the steamer cover with a clean cloth.  This will prevent steamer water dropping on the cake.  I used electric steamer here.
11. Steam for 40 - 45 minutes over the medium heat. Less steaming time required, around 35 - 40 minutes for 8 inch bamboo steamer.
12. Once it’s done, open the cover slightly to release the heat for few minutes. Transfer cake from steamer and remove the pan. Let it cool on wiring rack. 
13. Re-steam for about 3 - 5 minutes for left over cake before serving.