Spinach Bread (ABM)

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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. 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 ďwhite.Ē (No, I donít think youíre so stupid I have to include this step - thereís more to come.)
  3. 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.

NOTES:

off-the-cuff incompetent caloric information (per loaf): Kilocalories: 1100 Fat Kcal.: 70

From: Enkidu


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