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Spinach Bread
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Submitted by:
Jimmy |
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This is my all time favorite bread. It has an awesome flavor. I strongly suggest it! |
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INGREDIENTS:
- 2 large , Garlic CLoves Minced
- 2 tablespoon(s) , Olive Oil
- 2 1/2 teaspoon(s) , Active Dry Yeast
- 1/4 teaspoon(s) , Sugar
- 2 package , Frozen Spinach Thawed and Squeezed Dry; Reserve Liquid
- 1/4 teaspoon(s) , Nutmeg
- 3 3/4 cup(s) , Flour
- 2 1/2 teaspoon(s) , Salt
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| Instructions: |
Lightly saute the garlic in oil and cool to room temperature.
Warm 1/4 c of the reserved spinach liquid to just above 100F (105 to 115, ideally).
Stir the yeast and sugar into the warm spinach liquid, let stand until foamy, 10 minutes.
Add remaining 1/2 c spinach liquid, garlic and oil, spinach, and nutmeg and stir thoroughly.
Mix the flour and salt and stir into the spinach mixture.
Knead on a floured surface until dough is well marbled, soft, and velvety, 8 to 10 minutes Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, 1 1/4 to 1 1/2 hours.
The dough will be even wetter after rising because of the spinach.
Pour the dough onto a well floured work surface and flour the top of the dough.
Don't punch it down or try to knead it.
Shape into a round loaf or rolls the size of a fat lemon and place on a lightly oiled baking sheet.
Cover with a towel and let rise until doubled, about 45 minutes.
Preheat oven to 425F.
Slash a big V on top of the loaf with a razor.
Bake for 10 minutes, then reduce the heat to 400F and bake the rolls 20 minutes, and the loaf 30 to 35 minutes.
Cool completely on a rack. |
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