Spinach Bread

Makes one 9-by-5-inch loaf or 16 cloverleaf rolls

Photo by Martha H.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5 ounces 5

    ounces fresh spinach

  • 1/2 cup 1/2

    cup warm water

  • generous pinch generous pinch of sugar

  • 2 teaspoons 2

    teaspoons active dry yeast

  • 3 1/2 cups 3 1/2

    cups unbleached all-pupose flour

  • 1 1/2 teaspoons 1 1/2

    teaspoons salt

  • 1 tablespoon 1

    tablespoon butter, melted

Directions

Immerse fresh spinach in rapidly boiling water. When the water returns to a boil, drain and rinse in cold water. Gently squeeze dry. Puree spinach in a food processor or blender. Put the puree in a measuring cup and add cool water to make up a volume of 3/4 cup. Set aside. Add 1/2 cup warm water to the bowl of a standing electric mixer. Sprinkle surface with sugar and yeast. Stir to combine and set aside until bubbly, about 5 to 10 minutes. Add 1 cup flour, salt, spinach puree, and butter to the yeast mixture. With the paddle attachment, stir slowly to combine, and then mix on medium speed for about a minute. Add additional flour, about 1/2 cup at a time, until the dough begins to pull away from the sides of the bowl. Switch to the dough hook and knead for 3 to 5 minutes, until the dough is smooth but slightly sticky. Turn out onto a lightly floured counter and knead briefly by hand, if desired. Place dough in a lightly greased bowl, turning the dough once to coat with oil. Cover the bowl with plastic wrap and allow the dough to rise until doubled in size, about 1 to 1 1/2 hours. To form into a loaf: Grease one 9-by-5-inch loaf pan. Turn out the dough and shape it into a rectangle. Roll it into a tight loaf, pinching the seams closed. Set dough seam-side down in the pan and dust lightly with flour. Cover loosely with plastic wrap and let rise until the top of the dough extends just above the loaf pan, about 45 minutes. Bake on the lower rack of an oven preheated to 400° F. If the loaf begins to brown too quickly, slip a baking sheet on the top rack of the oven to diffuse the heat. Bake for about 40 to 45 minutes, until the loaf sounds hollow when tapped with your finger. Immediately transfer from pan to a cooling rack. Cool completely before slicing.

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