Spinach Bread I

Title:
Spinach Bread I

Yield:
1 Servings

Categories:
Breads/,
Rolls




Ingredients:





   3/4 c  Warm water; (110 to 115


          -degrees)


     1 ts Honey


     2 ts Kosher salt


     1 tb Dry active yeast


   1/4 c  Extra-virgin olive oil; plus


 1 1/2 ts Extra-virgin olive oil


 3 1/2 c  Whole wheat flour


     2 lb Fresh spinach - (weighed


          -before cleaning);


          -thoroughly cleaned,


          -stemmed, and leaves thinly


          -sliced


     2 c  Finely-chopped onions


     1 ts Chopped garlic


     1 ts Ground cumin


     2 tb Lemon juice


   1/2 c  Crumbled Feta cheese






 Preheat oven to 375 degrees.


 


 In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the


 yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive


 oil, then sift 1 cup of flour and mix well. Set aside for 1 hour, or until


 it has a sponge-like texture.


 


 Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute


 onions until tender, about 5 minutes. Then add the garlic, cumin, and


 remaining salt to the onions. Stir in the spinach, in small batches, and


 cook until the spinach is soft. Pour on the lemon juice. Drain spinach in
a


 colander and reserve the cooking liquid.


 


 In a large bowl, place 2 cups of the remaining flour, making a well in the


 center of the flour. Pour the spongy mixture into the well. Knead for 10


 minutes, adding enough of the cooking liquid to make it pliable yet firm.


 Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours.


 


 Add the feta cheese to the dough and knead for 1 minute. Add the spinach


 mixture, sprinkle with the remaining flour, and mix together quickly. The


 dough is supposed to be moist and loose, don't knead again. Form into an


 oblong loaf and place the dough on a well-oiled baking sheet. Cover lightly


 with plastic wrap and let proof for 1 hour.


 


 Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook


 for another 30 minutes.


 


 This recipe yields 1 loaf.


 


 Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD


 NETWORK - (Show # EE-2222 broadcast 10-22-1997) Downloaded from their


 Web-Site - http://www.foodtv.com


 


 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com


 ~or- MAD-SQUAD@prodigy.net


 


 11-12-1997


 


 Recipe by: Emeril Lagasse