Wednesday, 4 December 2013

Rustic Spinach Bread

Adapted from this blog>> Thekeenancookbook

Rustic Spinach Feta Bread


  • 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.

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