SPINACH SWIRL SANDWICH BREAD
Swirled with garlicky spinach, light & fluffy
Makes 1 Loaf
For the Filling:
1tbsp olive oil
1 clove garlic, minced
2 bunches spinach, trimmed, washed, dried & roughly chopped
1/2tsp onion powder
For the Dough:
½ packet instant yeast
1c + 2tbsp warm water
1tbsp olive oil
Heat the oil in a large saucepan over medium heat. Add the garlic for 30sec. Toss in the spinach and let cook until just wilted. Remove from heat and stiri in the onion powder, salt n pep. Transfer to a fine-mesh sieve set atop a bowl. Place two layers of paper towels on top and fit in a bowl, so there’s a weight that will help remove the moisture from the spinach. Set aside.
Meanwhile, combine the yeast and water in a stand mixer and let sit for 10min. Add in the sugar, salt, oil and 2c of flour and stir with a dough hook on low until just combined. Add in remaining flour and mix on medium until a soft, slightly sticky dough forms. Knead on medium speed for 6min. Take dough out of the bowl and form into a ball. Grease the mixing bowl and return the dough to the inside. Cover with plastic wrap and set on the counter in a warm draft-free area for 1hr.
Punch down the dough and transfer to a floured work area. Roll into an 8x15” rectangle. Puree the spinach in a food processor and spread on dough rectangle all the way to the edges. Roll up tightly from the short end.
Transfer the rolled dough into a greased loaf pan, seam side down. Cover with plastic wrap and let rise for 1hr. Preheat the oven to 375 degrees. Discard the plastic wrap and bake in the center rack for 30min. The loaf should sound hollow when tapped.
Let cool completely in the pan set on a rack before slicing. Great just slathered with butter or turned into a BLT, serve alongside tomato soup or turn into grilled cheese! Check out how I used it for breakfast in the link below!Store leftovers in the fridge for up to a week.
Don’t do it.