Today was coffee at my house. Its always fun having these coffee meets. Get to talk and learn so much from the diverse group of friends I have. We had a new girl join us. I remember, how, about 8 months back I was new to this group. And now the group feels like family- people I can count on when I need someone here. Its always fun to cook for them- they are all so generous with their compliments! Also, it gives me a platform to not only experiment by baking extravaganzas, but to introduce my friends to Indian food. They now all know about Samosas, kathi rolls, mint chutney and I feel happy to have made them taste that part of the world. Today, though, I did not go Indian. I kept it simple with buttered garlic on a home-made Spinach bread and carrots served with tzatziki dip. For the sweet tooth there was fruitcake and I also kept some olive-cheese-pineapple on a stick appetizers. Surprisingly the latter were quite a hit with the children!
The idea for Spinach bread had been haunting me for a while. I had a bunch of spinach in my fridge and thought it would be an interesting way to use it up. Found a recipe here. I wanted to add some feta cheese but did not have any in the fridge. And cheese had to go in the bread! So instead I added some parmesan cheese. I also added roasted garlic to the dough. The bread came out very flavorful. I served the bread baked with some garlic-herb smothered butter and everyone devoured them!
Next time I will replace some of the all-purpose with whole-wheat flour – you know, make it all healthy and all ;). Would also add some powdered flax seeds! Oohh, the sound of it makes me want to run to the store and grab a bunch or two of spinach. (What would you know, we finished both the loaves at the coffee today- yes! it was that good!)
UPDATE:
I have tried this recipe with whole wheat flour substitution and while the taste isn’t as good as white flour bread the recipe works fine with it. Instead of substituting the entire amount of bread flour with whole wheat flour, I have started substituting only 1 cup with whole wheat flour and add about 2-3 tbsp flax seeds, 1-2 tbsp wheat germ and sometimes hemp seeds as well.
Pics from the original post
SPINACH BREAD
Adapted from here
- 1 bunch of spinach, blanched & chopped
- 4 cloves of garlic, roasted (I wanted a subtle flavor but you could add more)
- 2 tsp instant yeast
- 3½ bread flour
- 1¼ cup water, slightly warm
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp sugar
- ⅓ cup powdered parmesan cheese
- Blanch the spinach. (See here on how-to) Chop finely. Let cool.
- Roast the garlic. Let cool. Fine chop.
- In a bowl, fitted with a paddle attachment, salt, sugar, flour, the spinach, parmesan cheese, yeast and the garlic. Mix on low.
- Slowly add the oil and the water and mix till everything combines.
- Switch to the dough hook and let knead for about 7 minutes. (Add more flour/water as required)
- Take the dough out and knead a little by hand and shape into a ball.
- Oil a large bowl. And put the dough in it. Cover with plastic wrap and put in a warm place to let rise double in volume.
- Once doubled, punch it down on work surface. Divide dough into two equal parts. Shape into desired form. Put on baking tray lined with parchment paper and dusted with flour/cornmeal.
- Cover loosely with plastic wrap and let rise again to double.
- Preheat oven to 400 F.
- Using a very sharp knife or a serrated bread knife, cut 5 diagonal slashes, each about ¼ to ½-inch deep, across the top of the loaf. (Alternatively, cut one long slash that extends for the length of the loaf.)
- Bake until golden brown and the temperature is around 200 degrees at the center, 30-40 minutes.
- Transfer the loaves to a cooling rack and cool for at least 1 hour before slicing and serving.
This looks so good, flavored breads are the best.
Thanks Liz! It tasted good too! 🙂
this turned out FANTASTIC !!! i used canned spinach, drained well and used scissors to “chop” up. added abit of caraway seeds, did need more flour 1cup but still a bit sticky and baked 2 loaves from recipe. baked one on pan and one in bread pan. both turned out great.
Great recipe. Fresh ingredients make all the difference in bread. And to think people buy it in bags…
Go figure!! Once u start baking bread at home its very difficult to go back to store bought. I just love the smell of the bread when the yeast is doing its trick!
I love anything that has spinach in it and I LOVE making bread! Fantastic idea! I am going to try making this next week!
I finally had a chance to post about making your bread. It was very easy to do and SO delicious! Thank you so much for sharing the recipe. I put a link to your recipe via my blog: http://saminacooks.com/2011/01/25/spinach-bread/
Glad you liked it Samina! 🙂
@samina: oh u must try it! U wont be disappointed i promise:)!
I will let you know when I do 🙂 Thank you so much for sharing the recipe!
Warm spinach bread with herb butter sounds delicious. You have very lucky friends! I just got a Mix-master with a dough hook and this seems like a good recipe to try it out on.
What an amazing looking bread. And…very healthy too!
@ claire: good for u for the mix master! Happy baking!!
@ nancy: thank u for appreciating!:)
This bread looks so yummy!
I love spinach bread. I just found your link on Samina’s blog! I’ll have to try your recipe!!!
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Am I missing where the powdered Parmesan went? I want to make this and LOVE the idea of the extra flavor… I may have just missed it but I don’t think so. Is it in the dough or on top of the bread? Maybe I should do both just to be safe. Thanks M.
Oh I am sorry, I forgot to mention that in the recipe. Thanks for pointing it out. I add it to the dough. Will just update the recipe.
Thanks so much for the quick reply! I made it and it’s cooling right now!
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can i use dry active yeast , if yes , then how much?
Thanks.
Hi Meenakshi,
Yes you may use dry active yeast in the same quantity. Just make sure to activate it in 1/4 cup lukewarm water before adding it in.
Is it possible to do this exact recipe in a bread machine?
Hi Kristina, so sorry for the late reply. I have not been able to find time for blogging since I have been busy moving. I dont see why the recipe would not work in a bread machine. Just follow the manufacturer’s instructions.
Hi, what amount is in a bunch of spinach? I buy a packet of baby spinach leaves weighing 180gms. How much do i use off that? Thanks
Hi Nina, good question- I have never actually weighed it, but I would say it would roughly be the same amount as what you get (if google is to be trusted).
I tried the recipe with a couple of modifications. I used half whole wheat flour and a little flaxseed powder. I also added a couple of green chillies. It came out really well and my husband and friends enjoyed it a lot. Thanks a lot