Yeast mix:
2 tsp dried yeast or half oz fresh yeast
3½ fl oz (100ml) of water
Dough:
1lb (500gms) strong white flour
6½ fl oz (200ml) water
2 tsp salt
5oz (150gm) spinach, pureed to make 7oz (200ml) liquid, add water to make up to required amount
Method
Add yeast to water, leave five minutes to dissolve and stir
Mix flour and salt, make well in centre and add yeasted water. Add spinach puree. Mix together. Add remainder of water.
Turn dough onto floured surface and knead for ten minutes
Put dough in clean bowl, cover with tea towel and leave to rise for 1-1½ hrs until doubled in size
Knock back and leave to rest for ten mins
Shape into round loaf, place on lightly oiled baking tray, cover with tea towel and leave to prove for 45 mins (doubled in size)
Bake in preheated oven , 200C, for approx 45 mins, cool on wire tray

Notes:
Rising/proving time depends on humidity, temps etc
Without scales, I tend to pour around ¾ of the flour into the bowl and add the rest during the kneading process
I use olive oil in the rising bowl to aid rising and prevent sticking (and more unpleasant washing up)
Again, olive oil on the tray rather than flour prevents sticking, and tearing the bottom of the loaf
I’ve got a fan-assisted oven. If I pre-heat it, the timing is around 35-40 minutes. I also tend to cook at slightly lower temps, say around 180, to get an evenly golden coloured loaf
Hmmmm! I love spinach, especially if there’s Feta cheese with it. I am a cheese fanatic though. Great recipe Kate. Thanks! :D
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Not mine, from my brill bread book :)
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Well, you were so kind as to share it. I have lots of recipe books – used to cook and bake a lot, and knit and crocheted… now I’m retired. :lol:
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