INGREDIENTS

INSTRUCTIONS

1997    
This recipe extracted from no archive other than my own brain. I just
like saying "". 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.  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. 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.) 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,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1107
Calories From Fat: 105
Total Fat: 12.2g
Cholesterol: 20.8mg
Sodium: 2344.8mg
Potassium: 341.3mg
Carbohydrates: 211.9g
Fiber: 8g
Sugar: 13.4g
Protein: 33.5g