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Spinach Bread
1
2
Cup Water
Cup Tightly−packed cleaned; stemmed fresh
Spinach
4
1
2
1
1
1
1
3
1
1
Tablespoon Butter; plus
Teaspoon Butter
Envelopes Active dry yeast −; (1/4 Ounce ea)
Egg; beaten
Tablespoon Sugar
Teaspoon Salt
/8 Teaspoon Freshly−ground black pepper
3/4 Cup Flour
Tablespoon Kosher salt
Tablespoon Grated Parmesan cheese
Preheat the oven to 375 degrees. Place the water and spinach in a saucepan.
Wilt the spinach, pressing down the spinach with the back of a spoon, about
4
5 seconds. Drain the spinach, squeezing out the spinach tightly and reserve
the liquid. Pour the liquid into a mixing bowl with 4 tablespoons of the
butter. The butter will melt and cool the liquid to 110 degrees. Stir in the
yeast and dissolve the yeast. Add the beaten egg, sugar, salt, and black
pepper. Finely chop the spinach and add to the yeast mixture. Add the flour
and mix well with a wooden spoon until the dough comes away from the sides
of the bowl. Using your hands, form the dough into a ball. Lightly oil a
bowl. Place the dough in the bowl and turn the dough once. Cover the dough
with plastic wrap and place in a warm, draft−free place until the dough
doubles in size, about 1 hour. Butter 6 over−sized muffin tins. Invert the
dough onto a floured surface and punch it down with your fist. Fold each
side in and tuck the ends into the center. Repeat. Put the dough, seam side
down and divide the dough into six equal portions. Using your hand, gently
roll the dough into a ball. Place the balls in the prepared pan. Sprinkle
the rolls with kosher salt and cheese. Cover and let rise in a warm,
draft−free place until in doubles in size, about 1 hour. Bake the rolls for
about 30 minutes, or until golden−brown. Remove from the oven and place on a
wire rack to cool before removing from the pan. This recipe yields 6
oversized muffin rolls.
Spinach Bread
592
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