As a parent I became adept at hiding vegetables in meals. The spinach in this loaf of bread is far from hidden. It shouts it’s presence from the rooftops so green is it’s hue. That said it tastes delicious and makes for a fun bread to slice for sandwiches, toast and cover with cheese or serve in hunks with a big cheese salad. The spinach puree is used as the liquid in the dough and whist it takes a little longer to prove it works really well. Try it and see.
1 cup of loosely packed spinach
100 ml water
250g strong white bread flour
1 tsp sugar
1 tsp salt
small thumb of fresh yeast or 2 tsp dried yeast.
- Using a stick blender puree the spinach and water together until finely blitzed. Add more water until the mixture has a volume of 160ml.
- Stir in the sugar and yeast and leave, covered with cling film, until the yeast activates and foams.
- In a large bowl rub in the butter and add the salt.
- Stir in the spinach puree mix and bring to a soft dough. Knead for 5 to 10 minutes until the gluten is activated and the dough becomes less sticky and more elastic.
- Leave to rise for an hour and a half or until doubled in size.
- Preheat the oven to 220c.
- Knock back and shape into the final loaf shape. I made a boule. Leave for another 30 minutes or so.
- Bake for 20 to 25 minutes until the base sounds hollow when tapped.
- Cool, slice and enjoy.