Spinach Bread (Pane Agli Spinaci)

“In this rustic bread, the spinach is marbled INTO the bread, not on it.”
READY IN:
4hrs 40mins
SERVES:
12-14
YIELD:
1 round loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly saute the garlic in oil and cool to room temperature.
  2. Warm 1/4 c of the reserved spinach liquid to just above 100F (105 to 115, ideally).
  3. Stir the yeast and sugar into the warm spinach liquid, let stand until foamy, 10 minutes.
  4. Add remaining 1/2 c spinach liquid, garlic and oil, spinach, and nutmeg and stir thoroughly.
  5. Mix the flour and salt and stir into the spinach mixture.
  6. 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.
  7. The dough will be even wetter after rising because.
  8. of the spinach.
  9. Pour the dough onto a well floured work surface and flour the top of the dough.
  10. Don't punch it down or try to knead it.
  11. Shape into a round loaf or rolls the size of a fat lemon and place on a lightly oiled baking sheet.
  12. Cover with a towel and let rise until doubled, about 45 minutes.
  13. Preheat oven to 425°F.
  14. Slash a big V on top of the loaf with a razor.
  15. Bake for 10 minutes, then reduce the heat to 400F and bake the rolls 20 minutes, and the loaf 30 to 35 minutes.
  16. Cool completely on a rack.

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