| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Water |
| 1 | c | Boiled or steamed spinach * |
| 3 | tb | Water |
| 1 1/2 | c | Bread flour |
| 1/2 | c | Whole wheat flour ** |
| 2 | ts | Softened butter *** |
| 1 | tb | Sugar |
| 2 | ts | Dry non-fat milk solids |
| 1 | ts | Salt |
| 1 1/4 | ts | Yeast |
INSTRUCTIONS
FOR 1-POUND LOAF This recipe extracted from no archive other than my own brain. I just like saying "MMMMMMMMMM". This mutant grew out of a late-blooming passion for spinach, coupled with a deep weakness for inappropriately colored foods. I'd always gotten a kick out of spinach pasta, so I set out to see if the same effect could be replicated in a loaf of bread. Spinach didn't seem compatible with anything exotic like rye or sourdough, so I guiltily disinterred the bland, plebeian old whitebread white bread recipe from my bread machine instruction manual and produced something with the tang and color of the divine leaf and the indulgent, satiny texture of Won**r Bread. 1) Combine the spinach (along with a minimal amount of the cooking liquid if you have it) with 1/2 cup water. Combine stirring and tearing with your favorite pointed kitchen implements until the spinach is fairly well shredded and the water is thoroughly green. This will produce a tacky texture and a marbled inner appearance. If you prefer a crumb that just _screams_ green, you can use a food processor and puree into a shake instead. 2) Combine the remaining ingredients in the bread pan as mandated by the manual gods, and set to bake on "white." (No, I don't think you're so stupid I have to include this step - there's more to come.) 3) Check in on the dough after about five minutes. Chances are it won't have the proper consistency, due to the completely unpredictable moisture contribution of the spinach. It's all right if it's a bit liquidy, but the ball should be entirely cohesive, take on a smooth coat, and gradually become less sticky. Add water or flour as necessary. When you're satisfied, close the lid and leave the machine to its work. NOTES: *Vulgar as I are, I just used some thawed frozen spinach, which is about as soggy as you can get. Progressively fresher varieties will probably require more vigorous tearing and more added water - I don't know if this could be adapted to uncooked spinach, but if anyone tries it I'd appreciate an update (enkidu@micronet.net). I'm currently heading up Project Popeye, to determine just now much spinach I can cram in there - after which the recipe will be rechristened with that name. **The original recipe used 2 cups of white flour, and I suspect you can do the same. ***So it's not a fat-free recipe! Don't let two lousy teaspoons frighten you off. off-the-cuff incompetent caloric information (per loaf): Kilocalories: 1100 Fat Kcal.: 70 Posted to Digest bread-bakers.v097.n004 by enkidu@mail.utexas.edu (Enkidu) on Jan 12, 1997.
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