Spinach Bread (ABM)
This recipe extracted from no archive other than my own brain. I just
like saying ďMMMMMMMMMMĒ.
This mutant grew out of a late-blooming passion for spinach, coupled
with a deep weakness for inappropriately colored foods. Iíd 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 didnít 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 (an Oster) and corrupted it into
something with the tang and color of the divine leaf and the indulgent,
satiny texture of Won--r Bread.
1-pound loaf recipe
- 1/2 cup water
- 1 cup boiled or steamed spinach *
- 3 T water
- 1.5 c. bread flour
- 1/2 c. whole wheat flour **
- 2 tsp. softened butter ***
- 1 T sugar
- 2 tsp. dry non-fat milk solids
- 1 tsp. salt
- 1.25 tsp. yeast
- 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 ďwhite.Ē (No, I donít think youíre so
stupid I have to include this step - thereís more to come.)
- Check in on the dough after about five minutes. Chances are it wonít
have the proper consistency, due to the completely unpredictable
moisture contribution of the spinach. Itís all right if itís 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 youíre satisfied, close the lid and leave the machine to its work.
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 donít know if
this could be adapted to uncooked spinach, but if anyone tries it Iíd
appreciate an update (firstname.lastname@example.org). Iím 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 itís not a fat-free recipe! Donít let two lousy teaspoons frighten you off.
off-the-cuff incompetent caloric information (per loaf):
Kilocalories: 1100 Fat Kcal.: 70