3 packed cups of fresh spinach
2/3 c. Warm water
Puree in a blender. Add spinach a little at a time, carefully pushing it down with a wooden spoon.
1 2/3 c. Warm water
2 tsp.salt
2 T. Oil
2/3 c. Sugar or honey
2 1/4 tsp. Yeast (1 pkg.)
BOWL: Mix well, let rest 5 min., or till yeast dissolves well.
MIXER: Mix well, let rest 5 min., or till yeast dissolves well.
BREAD MACHINE: Add to pan in order, stir with a wooden spoon or spatula.
ADD TO EACH:
4 1/2 c. unbleached or all-purpose flour (This can also be a wheat bread by adding 1/2 white + 1/2 wheat flour.)
BOWL: Add flour, 1 c. at a time and knead until smooth and elastic (5-10 min.,
depending on your skill level)
MIXER: Add 2 c. flour and mix on high for 3-4 min. Add remaining flour and turn mixer to medium for
7 min.
BREAD MACHINE: Add all flour, and set
the bread machine for either a medium loaf and color for baking it in the bread machine, or
just set it for the dough setting, to then be placed in regular baking pans, or a pottery bread
baker, for baking in a regular oven.
RISING INSTRUCTIONS:
BOWL: Place completed dough back in the mixing bowl, cover, and leave in a warm place until
doubled in bulk. Shape loaves and place them in either greased, dark, preferably non -
stick, medium-size (8 1/2” x 4 1/2”) bread pans or a greased pottery bread baker. Cover, let
rise in a warm place until the dough is almost your desired end height. Do not bake until it is
rounded and about 1 1/2 - 2 inches above the sides of the pan. Do not it let it rise too high
and begin to flatten, because that will result in a fallen loaf with an airy hole in the middle.
MIXER: Using a Kitchen-Aid or Bosch mixer mixes the dough so thoroughly that the dough will not
require 2 rising steps. As soon as the dough is smooth and elastic, Shape loaves and place
them in either greased, dark, preferably non -stick, medium-size (8 1/2” x 4 1/2”) bread pans
or a greased pottery bread baker. Cover, let rise in a warm place until the dough is almost
your desired end height. Do not bake until it is rounded and about 1 1/2 - 2 inches above the
sides of the pan. Do not let rise too high and begin to flatten, because that will result in a
fallen loaf with an airy hole in the middle.
BREAD MACHINE: Remove dough from bread pan when the dough cycle/rising is completed.
Shape loaves and place them in either greased, dark, preferably non -
stick, medium-size (8 1/2” x 4 1/2”) bread pans or a greased pottery bread baker. Cover, let
rise in a warm place until the dough is almost your desired end height. Do not bake until it is
rounded and about 1 1/2 - 2 inches above the sides of the pan. Do not let it rise too high and
begin to flatten, because that will result in a fallen loaf with an airy hole in the middle.
BAKING
Bake at 350º for 20-30 minutes, depending on your oven. Turn the pans 180º after 10 minutes. Check for doneness after 20 minutes by holding a pot holder in one hand, and with a potholder in the other hand holding the pan, plop the loaf out onto the free hand to check to see if it is evenly golden brown. If it still looks a bit pale, rotate the pan and continue to bake, checking it every 5 minutes until it is done.
A FEW BREAD BAKING TIPS:
1. If the dough seems too sticky, add additional flour, a little at a time, until it is smooth and elastic, but not too stiff. This includes using a bread machine method. Check the ball of dough several times while it’s mixing. Add flour if it is too sticky, and add a little water if it seems too stiff.
2. One sure way to check for doneness of baked bread when you think it looks finished is to slice right down the center of the loaf, almost to the bottom crust, to see if it is still doughy in the center. If is is, fold it back to together, put it back in the pan, and then bake for another 5 min., or until it’s done. When it is finished, slice those doughy center edges off and the rest of the loaf will be just fine. You won’t have to do this more than once or twice, or until you learn to judge for yourself.
3. I always use an electric knife to slice my bread. By doing this, the slices will be as thin or thick as you want and there will not be a lot of crumbs. Once you try this, you will love it.
4. DO NO USE LARGE, 9 1/2” X 5 1/2” loaf pans!!!! They are too large and most bread recipes will not fill them, making the loaves flat and small. The medium size are the best! Ideally, 8 1/2” x 4 1/2” dark, non-stick bread pans are the best!
BAKER’S SECRET is a good, inexpensive brand that can be found at Kroger affiliated stores or WINCO. Walmart tends to carry only the bigger ones or small mini-loaf pans.