I thought it was a good idea to try making a spinach bread after a friend suggested it.

There are so many variations of spinach breads on the internet. I was spoilt for choice. Initially, I wanted to try making a spinach stromboli but decided to make a spinach bread for our breakfast sandwiches instead.

I found this recipe from What did you eat? and adapted it to what I have in my kitchen.

Usually I will use a lower oven temperature than those suggested in the online recipes. For this bread, I use 170 degree Celsius instead of 220 degree Celsius suggested by online recipe that I found.

My girl loves fresh bake. She was the first to try the bread and she finished the whole slice and wanted more.

The texture of the bread is a little like French loaf and it’s just right for our breakfast sandwich the next day. It does not crumble and break away like the tomato garlic bread I made earlier when I eat as sandwich. It’s definitely a better sandwich bread.

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Waiting for the dough to double in size.

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Almost ready to go into the oven.

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Fresh bake from the oven.

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How it looks on the inside.

Preparation time : 30 min

Waiting time : 2 hours

Baking time : 45 minutes

Serving size : 8 slices (one loaf)

Ingredients :

  • 400g bread flour
  • 100g wholemeal flour
  • 220g fresh spinach, chopped
  • 3 tbs Parmesan cheese
  • 3/4 cup Water
  • 2.5 tbs Olive oil
  • 1 packet of Fleischmann’s active dry yeast
  • 1 tsp Honey
  • 1 tsp Sea salt
  • 5 cloves of Garlic, chopped

Step by Step Instructions:

  1. Add the dry yeast and honey to water, stir and wait for about 10 minutes until it becomes foamy.
  2. Saute garlic with olive oil lightly.
  3. Add in spinach and stir for 2-3 minutes. Off the fire.
  4. Stir in the parmesan cheese, flour, the yeast mixture, salt with the spinach, garlic and olive oil. Mix thoroughly.
  5. Knead (with hands) all the ingredients to make a smooth dough for about 10 to 15 minutes.
  6. Allow it to prove for at 45 to 60 minutes until it doubles in size.
  7. Grease the side of the loaf pan.
  8. Shape dough and transfer it to the loaf pan.
  9. Pre-heat oven at 170 degree Celsius.
  10. Allow it to prove for another 45 to 60 minutes.
  11. Bake for 45 minutes.
  12. Remove bread from the loaf pan and leave it on the wire rack to cool.
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