Spinach bread
SPINACH BREAD
Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup warm water (110 - 115)
1 teaspoon honey
2 teaspoons kosher salt
1 tablespoon dry active yeast
1/4 cup plus 1 1/2 teaspoons extra-virgin olive oi -- in all
3 1/2 cups whole wheat flour
2 pounds fresh spinach -- thinly slice the
leaves)
2 cups finely chopped onions
1 teaspoon chopped garlic
1 teaspoon ground cumin
2 tablespoons lemon juice
1/2 cup crumbled Feta cheese
Preheat oven to 375 degrees. In a bowl combine water, honey, 1 teaspoon of the
salt, and sprinkle
the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive
oil, then sift 1 cup of
flour and mix well. Set aside for 1 hour, or until it has a sponge-like
texture. Meanwhile, in a
medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender,
about 5 minutes. Then
add the garlic, cumin, and remaining salt to the onions. Stir in the spinach,
in small batches, and
cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a
colander and reserve the
cooking liquid. In a large bowl, place 2 cups of the remaining flour, making a
well in the center of
the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding
enough of the
cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover
with plastic wrap and let
rise for 2 hours. The add the feta cheese to the dough and knead for 1 minute.
Add the spinach
mixture, sprinkle with the remaining flour, and mix together quickly. The dough
is supposed to be
moist and loose, don't knead again. Form into a oblong loaf and place the dough
on a well oiled
baking sheet. Cover lightly with plastic wrap and let proof for 1 hour. Bake
the bread for 20
minutes, then reduce the heat to 350 degrees and cook for another 30 minutes.
Yield: 1 loaf
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