- Serves: -
- Prepare Time: -
- Cooking Time: -
- Calories: -
- Difficulty:
Easy
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When it was time to harvest the first spinach crop, I already clearly knew what I would cook with it. Naturally, homemade bread, a new recipe for which I will share with you today. You definitely won't buy such bread in a store, I assure you! The thinnest, almost absent crust, delicate, almost weightless, at the same time juicy crumb, delicate creamy (where?) Aroma and delicious taste are succinctly intertwined in spinach bread, forming complete harmony. Well, the color ... just look what color it is!
By the way, today's homemade bread recipe can be classified as lean dishes. In addition, such baked goods are also suitable for supporters of vegetarianism, because they do not contain animal products. From the indicated amount of ingredients used, I got 2 small loaves, each weighing 365 grams.
Ingredients
Directions
- The recipe for this homemade bread includes the following ingredients: wheat flour (I have the highest grade, but the first will work as well), water, fresh spinach, refined vegetable (I use sunflower) oil, salt, granulated sugar and fast-acting yeast. It is not necessary to take fast-acting yeast - just dry (also 3 grams is a teaspoon without a slide) or pressed (you need 3 times more, that is, 9-10 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of water with a tablespoon of sugar and dissolve the yeast in it. Let stand warm for 10-15 minutes and can be added to flour.
- So, first, let's make our mouth-watering green base for the future homemade bread. To do this, thoroughly rinse fresh spinach (one leaf at a time to wash off the soil) and dry it. Next, we will need to grind fresh herbs with water, for which I advise using a blender (you can submerge or the one in which cocktails are made - like mine). You can, of course, take frozen spinach - also 100 grams.
- We punch through all a couple of minutes to get a completely homogeneous green liquid. Just imagine how many useful substances there are!
- Sift wheat flour (preferably twice) into a bowl. Due to this, the flour will not only be loosened and saturated with oxygen, but possible debris will also go away. Add fast-acting yeast, granulated sugar and salt to the flour. Mix everything thoroughly with a fork or whisk. The amount of flour that I specify in the recipe may differ from the amount you need when kneading the dough. That is, a little more or less flour may go away - it depends on its quality (in particular, moisture).
- We make a hole in flour and pour the spinach cocktail into it.
- First, you can stir the ingredients with a spoon or fork so that the flour is moistened by absorbing the liquid. If you want, you can immediately knead the dough with your hands. If you have a kneader or bread maker, be sure to use their help - it's easier and faster. Now add one and a half tablespoons of vegetable oil and continue to knead the dough.
- You need to knead the dough for spinach bread for a rather long time (at least 10, and preferably 15 minutes) and intensively. As a result, it will become smooth, uniform, very soft (like an earlobe) and tender, but it will remain a little sticky. It should be so - it is in this case that the finished bread will pleasantly surprise you with its tenderness and weightlessness. Round the dough into a ball and put it in a bowl, which we grease with the remaining half a tablespoon of vegetable oil so that it does not stick to the dishes during fermentation. We send the dough to heat for 1 hour. Where is the best dough to wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and our beautiful green bread will not be there.
- After about 1 hour (time is a relative concept, it may take more or less) the yeast dough for spinach bread will rise very well, increase in volume by three times exactly. It is very soft and fluffy. If the dough rises poorly, then you have come across old yeast - increase the fermentation time.
- Gently knead the dough, round it, put it with the seam down and back in the heat until it grows 2.5-3 times.
- When the dough comes up a second time, you can work with it further.
- Depending on what your future spinach bread will be, we shape the blanks. I decided to make two small loaves, so I divided the dough in half.
- Lightly dusting the work surface with flour, knead the dough into a layer.
- We fold it 3 times, like a euro envelope.
- Then we roll it into a tight roll, thus forming a roller, and fix the seam. The workpiece must be seam down.
- We grease molds (or one mold) for baking with any cooking fat (I have a universal grease for baking) and put the dough pieces in it with the seam down. Cover the mold with a towel or cling film and leave it warm (28-30 degrees) for about 40 minutes.
- The dough should increase in volume by at least 2-2.5 times. It has grown three times for me. Before baking spinach bread, you need to preheat the oven - just turn it on at 190 degrees half an hour before baking. If desired, spray the surface of the workpiece with water from a spray bottle. We bake homemade bread with spinach at the same temperature for about 30-35 minutes on a medium level until golden brown.
- In the process of baking, the spinach bread will grow a little more, the crust will lightly brown (I did not grease it with anything). Let the bread stand for a couple of minutes in the form, then take it out.
- Cool the spinach bread completely, preferably on a wire rack so that the bottom does not get wet. After a couple of hours, it can be cut.
- The thinnest, practically absent crust, delicate, almost weightless, at the same time juicy crumb, delicate creamy (where?) Aroma and delicious taste - this is how homemade spinach bread can be characterized. If you have never cooked such a green handsome man, be sure to catch up! I assure you, he has not left a single person indifferent - my children simply could not tear themselves away from him.
Spinach bread
- Serves: -
- Prepare Time: -
- Cooking Time: -
- Calories: -
- Difficulty:
Easy
When it was time to harvest the first spinach crop, I already clearly knew what I would cook with it. Naturally, homemade bread, a new recipe for which I will share with you today. You definitely won't buy such bread in a store, I assure you! The thinnest, almost absent crust, delicate, almost weightless, at the same time juicy crumb, delicate creamy (where?) Aroma and delicious taste are succinctly intertwined in spinach bread, forming complete harmony. Well, the color ... just look what color it is!
By the way, today's homemade bread recipe can be classified as lean dishes. In addition, such baked goods are also suitable for supporters of vegetarianism, because they do not contain animal products. From the indicated amount of ingredients used, I got 2 small loaves, each weighing 365 grams.
Ingredients
Directions
- The recipe for this homemade bread includes the following ingredients: wheat flour (I have the highest grade, but the first will work as well), water, fresh spinach, refined vegetable (I use sunflower) oil, salt, granulated sugar and fast-acting yeast. It is not necessary to take fast-acting yeast - just dry (also 3 grams is a teaspoon without a slide) or pressed (you need 3 times more, that is, 9-10 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of water with a tablespoon of sugar and dissolve the yeast in it. Let stand warm for 10-15 minutes and can be added to flour.
- So, first, let's make our mouth-watering green base for the future homemade bread. To do this, thoroughly rinse fresh spinach (one leaf at a time to wash off the soil) and dry it. Next, we will need to grind fresh herbs with water, for which I advise using a blender (you can submerge or the one in which cocktails are made - like mine). You can, of course, take frozen spinach - also 100 grams.
- We punch through all a couple of minutes to get a completely homogeneous green liquid. Just imagine how many useful substances there are!
- Sift wheat flour (preferably twice) into a bowl. Due to this, the flour will not only be loosened and saturated with oxygen, but possible debris will also go away. Add fast-acting yeast, granulated sugar and salt to the flour. Mix everything thoroughly with a fork or whisk. The amount of flour that I specify in the recipe may differ from the amount you need when kneading the dough. That is, a little more or less flour may go away - it depends on its quality (in particular, moisture).
- We make a hole in flour and pour the spinach cocktail into it.
- First, you can stir the ingredients with a spoon or fork so that the flour is moistened by absorbing the liquid. If you want, you can immediately knead the dough with your hands. If you have a kneader or bread maker, be sure to use their help - it's easier and faster. Now add one and a half tablespoons of vegetable oil and continue to knead the dough.
- You need to knead the dough for spinach bread for a rather long time (at least 10, and preferably 15 minutes) and intensively. As a result, it will become smooth, uniform, very soft (like an earlobe) and tender, but it will remain a little sticky. It should be so - it is in this case that the finished bread will pleasantly surprise you with its tenderness and weightlessness. Round the dough into a ball and put it in a bowl, which we grease with the remaining half a tablespoon of vegetable oil so that it does not stick to the dishes during fermentation. We send the dough to heat for 1 hour. Where is the best dough to wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and our beautiful green bread will not be there.
- After about 1 hour (time is a relative concept, it may take more or less) the yeast dough for spinach bread will rise very well, increase in volume by three times exactly. It is very soft and fluffy. If the dough rises poorly, then you have come across old yeast - increase the fermentation time.
- Gently knead the dough, round it, put it with the seam down and back in the heat until it grows 2.5-3 times.
- When the dough comes up a second time, you can work with it further.
- Depending on what your future spinach bread will be, we shape the blanks. I decided to make two small loaves, so I divided the dough in half.
- Lightly dusting the work surface with flour, knead the dough into a layer.
- We fold it 3 times, like a euro envelope.
- Then we roll it into a tight roll, thus forming a roller, and fix the seam. The workpiece must be seam down.
- We grease molds (or one mold) for baking with any cooking fat (I have a universal grease for baking) and put the dough pieces in it with the seam down. Cover the mold with a towel or cling film and leave it warm (28-30 degrees) for about 40 minutes.
- The dough should increase in volume by at least 2-2.5 times. It has grown three times for me. Before baking spinach bread, you need to preheat the oven - just turn it on at 190 degrees half an hour before baking. If desired, spray the surface of the workpiece with water from a spray bottle. We bake homemade bread with spinach at the same temperature for about 30-35 minutes on a medium level until golden brown.
- In the process of baking, the spinach bread will grow a little more, the crust will lightly brown (I did not grease it with anything). Let the bread stand for a couple of minutes in the form, then take it out.
- Cool the spinach bread completely, preferably on a wire rack so that the bottom does not get wet. After a couple of hours, it can be cut.
- The thinnest, practically absent crust, delicate, almost weightless, at the same time juicy crumb, delicate creamy (where?) Aroma and delicious taste - this is how homemade spinach bread can be characterized. If you have never cooked such a green handsome man, be sure to catch up! I assure you, he has not left a single person indifferent - my children simply could not tear themselves away from him.
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