Spinach Bread
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Spinach Bread
  Spinach    Bread  
Last updated 6/12/2012 12:58:28 AM. Recipe ID 21242. Report a problem with this recipe.
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      Title: Spinach bread
 Categories: E.
      Yield: 4 Servings
 
      1 c  Water
      2 c  (tightly packed) cleaned and
           Stemmed fresh spinach
      4 tb Plus 1 teaspoon butter
      2    Envelopes (1/4-ounce) active
           Dry yeast
      1    Egg, beaten
      1 tb Sugar
      1 ts Salt
    1/8 ts Freshly ground black pepper
  3 3/4 c  Flour
      1 tb Kosher salt
      1 tb Grated Parmesan cheese
 
  Preheat the oven to 375 degrees F. Place the water and spinach in a
  saucepan. Wilt the spinach, pressing down the spinach with the back
  of a spoon, about 45 seconds. Drain the spinach, squeezing out the
  spinach tightly and reserve the liquid. Pour the liquid into a mixing
  bowl with 4 tablespoons of the butter. The butter will melt and cool
  the liquid to 110 degrees F. Stir in the yeast and dissolve the
  yeast. Add the beaten egg, sugar, salt, and black pepper. Finely chop
  the spinach and add to the yeast mixture. Add the flour and mix well
  with a wooden spoon until the dough comes away from the sides of the
  bowl. Using your hands, form the dough into a ball. Lightly oil a
  bowl. Place the dough in the bowl and turn the dough once. Cover the
  dough with plastic wrap and place in a warm, draft-free place until
  the dough doubles in size, about 1 hour. Butter 6 over-sized muffin
  tins. Invert the dough onto a floured surface and punch it down with
  your fist. Fold each side in and tuck the ends into the center.
  Repeat. Put the dough, seam side down and divide the dough into 6 six
  equal portions. Using your hand, gently roll the dough into a ball.
  Place the rolls in the prepared pan. Sprinkle the rolls with kosher
  salt and cheese. Cover and let rise in a warm, draft-free place until
  in doubled in size, about 1 hour. Bake the rolls for about 30
  minutes, or until golden brown. Remove from the oven and place on a
  wire rack to cool before removing from the pan.
  
  Yield: 6 oversized muffin rolls
  




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Recipe ID 21242 (Apr 03, 2005)

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