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About the Header Image: Idlebrook Wendy Darling Evensen "Wendy" one of our four Labrador Retrievers.

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Saturday, April 9, 2011

Fresh Spinach Bread - Recipe

 Good morning,

Here's another bread recipe.  In addition to three small traditional loaves, this time I made a larger round loaf for my daughter to take to a meeting to serve with spinach dip. 

This recipe makes two standard loaves, but, of course, you can make them in any shape you wish.  The only change to make is the bake time.  For two standard loaves, bake at 350 F for 45 minutes;  for smaller loaves, bake at 350F for 35 minutes. 

The recipe is below if you would like to make this bread.




 Fresh Spinach Bread - Recipe


1 egg

2 T vegetable oil

2 t salt

1/4 cup maple syrup

3/4 cup warm water

1/4 cup buttermilk

3 1/2 cups bread flour

1/3 cup coarsely chopped fresh spinach

2 rounded t dry yeast


Place all ingredients in large capacity bread machine in order given.

Set on dough cycle and turn on.

The first dough cycle on most machines is about 40 minutes. Watch the action to be sure a dough ball forms at least 1/3 way through the cycle. Add a little flour or water if necessary to get the correct consistency.

When first dough cycle is finished, remove dough from machine and place in a greased bowl for first rise. Place the bowl in a warm place such as the oven with the light, but no heat turned on. If you place it out on the counter in a warm place, cover with a damp cloth.

This batch required about 1 hour for the first rise. Keep in mind that the temperature in your kitchen and the mood of the yeast can change the time required for the dough to rise.

After the first rise, punch down/knead gently the dough to remove excess bubbles.

If you are using crockery or glass pans/bowls for baking, set the empty bread pans in a warm place, too. I use my second oven with the light turned on.

If preheating pans, remove from oven.

For this batch, I am using a 3 mini loaf ceramic pans and a round ceramic dish.

Allow bread to rise once again; this batch should take about 45 minutes for the second rise, then bake at 350 degrees F for 35 mins. Turn out to racks to cool immediately.

For more of my bread recipes, click here.



TexWisGirl said...

the look of your fresh bread is SO intoxicating - good thing i can't smell it too!

Marie said...

Lois, Your breads look delicious. I downloaded the cheese and broccoli bread recipe. Thanks for the kind words you left on my blog.

Montanagirl said...

I was wondering how you have time to eat all this bread you bake? Do you give a lot of it away?

Home on the Range said...

THAT looks good. I may try a pepper bread recipe today. It's raining, the new house is quiet and the one person that could lure me out of here for the day is still thousands of miles away :-(

Gorges Smythe said...

This blog makes me hungry!

Michelle May-The Raspberry Rabbits said...

Oh wow! I know that will be so yummy with egg salad and crisp lettuce. My mouth is watering thinkng about it!
xx, shell

~*~ saskia ~*~ said...

I have never ever heard of spinach bread before, Lois. I should give it a try!
Have a SUNny SUNday xxxx

Lynette Killam said...

Spinach and bread...two of my favourites together...what could be better? I would never have thought of this, but will definitely have to try it next time we have spinach dip...and Shell's idea about an egg salad sandwich...yum! Thanks for sharing the recipe...I'm printing it out now...:)

Lois Evensen said...

Hi Everyone,

We don't eat all of the bread, that's for sure. I generally give one or two of the small loaves away from every batch. That is one of the reasons I make it in small loaves. The other reason is it makes such cute little low calorie sandwiches when you use those mini loaf pans. :)

Thank you so much, everyone, for stopping by. :))