Breads (Yeast) - Loaves
SPINACH BREAD
July 17, 2017
| Recipe by Bake with Paws
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.
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.
Recipe - Spinach Bread (Straight Dough Method)
Yields: : 1 big loaf
INGREDIENTS:
100g spinach, blended with ¼ cup (59g) of water
2 tsp instant yeast
3½ cups (450g bread flour) - (I used Japan High Gluten Flour)
1 cup (245g) milk
2 tbsp olive oil
1 ½ tsp salt
1 tbsp sugar
2 tbsp olive oil
1 ½ tsp salt
1 tbsp sugar
Egg Wash:
1 egg + 1 tbsp water (whisked)
METHOD:
OVER KNEADING
PROOFING
METHOD:
- Put all ingredients (except olive oil) 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 olive oil and continue kneading for another 10 - 12 minutes until the dough comes together, become elastic and reaches window pane stage.
- Set it aside to rise for 45 to 60 mins or till double in size.
- Gently punch down dough to release the air.
- Turn the dough onto a lightly floured work surface and shape the dough into rectangular loaf.
- 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.
- Preheat oven at 190 C (top and bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
- Brush with egg wash and sprinkle with poppy seeds . This is optional.
- Bake in a preheated oven for about 30 minutes or until golden brown.
- Remove bread from oven and pan, let it cool on rack completely before slicing.
GENERAL NOTES:
KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
OVER KNEADING
Some have experienced the dough breaking during the second proofing. If that happens it is due to over kneading. Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage. This happen especially to Yudane dough method. I noticed that it is harder to achieve a very thin window pane with Yudane method dough.
FLOUR
The right flour plays a very important role in bread making. Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%. All purpose flour content less protein around 9 - 11%. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. Sources from here and here.
HYDRATION
The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.
If you are unable to judge by just looking at the dough, you can do the finger poke test:
If you are unable to judge by just looking at the dough, you can do the finger poke test:
- First Proofing:
- Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
- If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
- If it bounces back just a little, then the dough is ready to be punched down and shaping.
- Second Proofing:
- Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
- If the indentation stays and it doesn’t bounce back, it means it has been over proved.
- If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
- There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.
BAKING
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Labels:
Breads (Yeast) - Loaves,
The bread looks so beautiful!I must try to make this a 😀Have you ever tried this bread using tang zhong method?
ReplyDeleteHi there,
DeleteThank you for dropping by. Yes, I have Spinach bread recipe using Tang Zhong method. You can get it from my baking book "Low-sugar Cakes and Bakes". Please let me know if you want the recipe. I can share here too.
Cheers & happy baking :)
Thank you for your response. That's would be nice if you could share that recipe. I've been looking for something like that to make for my son because he doesn't eat veggies but he loves green color 😊I found some spinach bread recipe online but the bread is so dense, not fluffy and soft for my son's liking.
ReplyDeleteYou are most welcome!
DeleteThis is Spinach & Cheese Pull-apart Bread in my book. But, you can bake in loaf pan (23 X 10 X 7.5 cm or 9 X 4 X 3 inch)
INGREDIENTS:
Tangzhong:
27g bread flour
130g water
Main dough:
350g bread flour
1 ¼ tsp yeast
2 tbsp (20g) sugar
2 tbsp (16g) milk powder
1 1/8 tsp salt
30g olive oil
40g whisked egg (from 1 large egg and balance use for egg wash)
80g fresh milk
80g spinach
Egg Wash:
Balance of whisked egg from the above (10g) + 1 tsp water
Topping:
50g grated cheddar cheese
Utensil:
9 inch square pan
METHOD:
How to make tangzhong:
1. In a sauce pan, combine flour and water. Mix with whisk or spatula until no lumps.
2. Cook over medium-low heat, stirring consistently until the mixture becomes thicker. Once you see some lines appear, it is ready.
3. Remove from heat and transfer to a clean bowl to let it cool. Tangzhong can be used straight away once it cools down to room temperature. It can be stored in fridge up to a few days The chilled tangzhong should return to room temperature before using.
Spinach Bread:
1. Line the square pan with parchment paper.
2. Blend spinach and fresh milk together in food processor.
3. Add all ingredients (start with salt, flour, yeast, sugar, milk powder, oil, egg, spinach & milk mixture and lastly tangzhong) into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together, become elastic and tacky but not sticky. Tacky dough behaves sort of like a Post-it note, sticking to a surface but peeling off easily. It takes around 12 - 15 minutes at medium speed. If the dough is too wet, add 1 tablespoon of flour at a time.
4. Let it rise in a warm place for 1 hour or until double in size in a large greased bowl, covered with cling film or kitchen towel. I normally leave the dough in the stand mixer’s bowl and cover with kitchen towel.
5. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 16 equal portions. Shape each dough into a ball. Place the balls in the prepared baking pan. Let it rise for another 45 to 60 minutes or until double in size.
6. Fifteen (15) minutes before baking, turn on the oven to 180C.
7. Brush with egg wash and top with cheddar cheese.
8. Bake in a preheated oven for about 30 minutes or until golden brown.
9. Remove from the oven and transfer onto a wire rack to cool.
Do you have a picture for your spinach- cheese pull apart bread ?
DeleteHi, you can see the picture in my book. I couldn't upload here. You can send me a message in social media and will forward to you. Thanks
DeleteThank you very much for sharing. Can'twait to try this on my day off. By the way is your cookbook for sale in US?
ReplyDeleteMy pleasure!
DeleteUnfortunately, this book is only for sale in Malaysia and Singapore.
By the way, the temperature and time duration are just as a guide. Please adjust accordingly to your oven.
Happy baking :)
Hi! Does the spinach need to be cooked before blending? Thanks :)
ReplyDeleteHi there,
DeleteNo need to cook the spinach. Just used raw spinach.
Cheers :)
Thank you so much for such an informative piece of information :)
ReplyDeleteIf anyone interested similar one's have a look here
petreviewz
Thanks
Do i need to sieve the spinach puree after blended to get the juice only?
ReplyDeleteHi, thank you for asking. No need to sieve.
DeleteCheers :)
Hello I don’t see the amount of butter mentioned in the ingredients list.. could you please let me know.. can’t wait to make it! Thank you!!
ReplyDeleteHi, thanks for reading this recipe. Sorry for the confusion. Actually, what I meant is olive oil and not butter. I used olive oil in this recipe. But, you can replace with butter (around 30g) if you like.
DeleteThanks