1 box (10 oz) chopped frozen spinach, thawed and drained
1/2 cups lukewarm water
2 1/4 teaspoons active dry yeast
1 1/2 teaspoon salt
1/3 cup crumbled feta cheese
2 1/4 teaspoons sugar
3 1/4 cups all purpose flour
1. Mix the yeast, salt, spinach, cheese and sugar with the water in a large bowl
or a stand mixer. Mix in the flour either using a spoon if by hand or the stand
mixer with dough attachment. Cover and allow to rest at room temperature
until the dough rises and collapses, approximately 2 hours.
2. When ready to use, transfer to a liberally floured surface. Shape of dough into a ball by tucking each side under itself. Allow to rest and rise on the floured surface for 1 hour.
4. I put this bread on a pizza stone. Preheat oven to 450 degrees with a baking stone placed on the middle rack. Place an empty boiler tray on any other shelf that won’t interfere with the rising bread.
7. Sprinkle the loaf liberally with flour and slash a cross or tic-tac-toe pattern.
Leave the flour in place for baking; tap some of it off before eating.
8. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the
broiler tray, and quickly close the oven door. Bake for 30 to 35 minutes, or until deeply browned and firm. Smaller or larger loaves will require adjustments in baking time.
Perilla is the common name for a herb of the mint family, Lamiaceae. Though known to several cultures by different names, the disparate varieties are now classified under the single species Perilla frutescens. Perilla Seeded Bread Recipe: - 350 gm white bread flour - 1 teaspoon salt - 7 g dry yeast - 220 ml water - 50 gm perilla seed 1. Lightly grease a baking sheet. Sift the flour and salt together into a large bowl and make a well in the center. 2. If you use fresh yeast, mix the yeast and 100 ml in the bowl. Mix in the remaining water. Add to the center of flour. Mix gradually incorporating the surrounding flour, until mixture forms a firm dough. 3. Add Perilla Seed and mix together and the turn out to the lightly floured surface and knead the dough very well, at least 10 minutes, until smooth. 4. Place the dough in a lightly oiled bowl, cover the lightly oiled clear film and leave to rise, at cool room temperature, for 1-2 hour,or until doubled in bulk. 5. Knock back the dough, and replete the thoroughly kneading, then roll out the shape as you need. 6. Place the dough into a lightly floured bread tin, cover and leave to rest for 15 minutes. Meanwhile preheat the oven to 230 C/450 F. 7. Spray the oven with the water, bake the bread immediately for 20 minutes, then reduce the oven temperature to 200 C, bake for 25 minutes more or until golden. Transfer to the wire rack to cool.
My friend, who lives in Thailand, asked me whether I
know this bread from Bread Talk. I told her I ever bought and eat a few times
and I don’t really like it so much. We chatting about the recipe and I told her,
I think can use any soft bread recipe and the filling just cream cheese and
icing sugar mix. One day I search into the internet and found this blogger @kokken,
she had made this bread too and also she shared her wonderful recipe too. I’m
quickly started to make as her recipe on the next day and I found the bread was
great! The test was better than Bread Talk (I thought so hehehe).
If you like to try you can go to this blog @kokken and get the
recipe but for my recipe here I’m adapted a bit for cream cheese filling. I have to Thank you to Kokken blog for sharing a wonderful recipe.
Today 12 August in Thailand is my Queen's Birthday and also a Mother's Day วันแม่แห่งชาติtoo. Almost 13 years I have no chance to celebrate with my mum, because I'm always here with my family, but I only call her and wish her a healthy and strong.
Thank you Mum, for giving me so much love all these years.