Bread with spinach

The following ingredients include the recipe for this home bread: wheat flour (I have the highest grade, but the first one is suitable), water, fresh spinach, refined vegetable (I use sunflower) oil, salt, sugar and high -speed yeast. The yeast is not necessary to take fast -acting — just dry (also 3 grams is a teaspoon without a slide) or pressed (3 times more, that is 9-10 grams). Such yeast is not immediately mixed with flour, but previously activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm up half a glass of water with a tablespoon of sugar and solve the yeast in it. Let us stand warm for 10-15 minutes and can be added to flour.

So, first we will make our appetizing green foundation for future domestic bread. To do this, thoroughly rinse fresh spinach (one leaflet to wash off the ground) and dry it. Then we will need to grind fresh greens with water, for which I advise you to use a blender (you can immerse or those in which cocktails are made — like mine). You can, of course, take frozen spinach — also 100 grams.

We pierce all a couple of minutes to make a completely homogeneous green liquid. Just imagine how many useful substances are there!

Sift (preferably twice) wheat flour in a bowl. Due to this, the flour is not only loosened and saturated with oxygen, but possible garbage will also leave. Add fast yeast, granulated sugar and salt to flour. Mix everything thoroughly with a fork or a whisk. The amount of flour that I indicate in the recipe may differ from the one you need when the test is kneaded. That is, it can leave a little more or less flour — it depends on its quality (in particular humidity).

We make a hole in flour and pour a spinach cocktail into it.

First, you can mix the ingredients with a spoon or fork so that the flour is moistened, absorbing the liquid. And you want, you can immediately knead the dough with your hands. If there is a test or bread maker, be sure to use their help — this is easier and faster. Now add one and a half tablespoons of vegetable oil and continue to mix the dough.

To knead the dough for spinach bread for quite some time (at least 10, and better than 15 minutes) and intensively. As a result, it will become smooth, homogeneous, very soft (like an earlobe) and delicate, but it will remain a little sticky. So it should be — it is in this case that the prepared bread will pleasantly surprise you with its tenderness and weightlessness. We round the dough into the ball and put it in a bowl, which we lubricate the remaining half tablespoon of vegetable oil so that it does not stick to the dishes during fermentation. We send the dough to heat for 1 hour. Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and our beautiful green bread will not.

After about 1 hour (time — the concept of relative, it may take more or less) yeast dough for spinach bread will rise very well, and will increase in volume three times for sure. It is very tender and fluffy. If the dough rises weakly, then you came across old yeast — increase the time of fermentation.

Gently crush the dough, round it, put it with a seam down and again in heat until it grows 2.5-3 times.

When the dough is suitable for the second time, you can work with it.

Depending on what your future bread with spinach will be, we form the workpiece. I decided to make two small loafs, so I divided the dough in half.

Slightly fading the working surface with flour, knead the dough into the layer.

We put it 3 times like a Euroconvert.

Then we roll it into a dense roll, thus the shape of the roller, and fix the seam. The workpiece should be a seam down.

Forms (or one shape) for baking well, lubricate well with any culinary fat (I have a universal lubricant for baking) and put the blanks from the dough with a seam down in it. We cover the shape with a towel or cling film and leave in the heat (28-30 degrees) for about 40 minutes.

The dough should increase in volume by at least 2-2.5 times. I have it increased three times. Before you bake spinach bread, you need to warm the oven — just turn it on 190 degrees half an hour before baking. If desired, sprinkle the surface of the workpiece with water from the spray gun. We bake homemade bread with spinach at the same temperature for about 30-35 minutes at an average level until a brood crust.

During the baking process, spinach bread will grow up a little more, the crust will be slightly browned (I did not lubricate it). We give the bread for a couple of minutes stand in uniform, then take out.

Completely cool bread with spinach, preferably on the grill so that the lower part is not soaked. After a couple of hours, it can be cut.

The finest, practically absent crust, delicate, almost weightless, while juicy crumbs, thin creamy (where?) Aroma and amazing taste — this way can characterize homemade spinach bread. If you have never prepared such a green handsome man, be sure to catch up! I assure you, he had not left a single person indifferent yet — my children simply could not come off him.