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Name: Spinach Bread (Abm)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 ts Softened butter ***; 1 1/4 ts Yeast; 1 c Boiled or steamed spinach *; 2 ts Dry non-fat milk solids; 1 tb Sugar; 1 1/2 c Bread flour; 3 tb Water; 1 ts Salt; 1/2 c Water; 1/2 c Whole wheat flour **

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INGREDIENTS

2 ts Softened butter ***
1 1/4 ts Yeast
1 c Boiled or steamed spinach *
2 ts Dry non-fat milk solids
1 tb Sugar
1 1/2 c Bread flour
FOR 1POUND LOAF
3 tb Water
1 ts Salt
1/2 c Water
1/2 c Whole wheat flour **

Servings

INSTRUCTIONS

This recipe extracted from no archive other than my own brain. I just like saying "MMMMMMMMMM". This mutant grew out of a late-blooming passion for spinach, coupled with a deep weakness for inappropriately colored foods. Id always gotten a kick out of spinach pasta, so I set out to see if the same effect could be replicated in a loaf of bread. Spinach didnt seem compatible with anything exotic like rye or sourdough, so I guiltily disinterred the bland, plebeian old whitebread white bread recipe from my bread machine instruction manual and produced something with the tang and color of the divine leaf and the indulgent, satiny texture of Won**r Bread. 1) Combine the spinach (along with a minimal amount of the cooking liquid if you have it) with 1/2 cup water. Combine stirring and tearing with your favorite pointed kitchen implements until the spinach is fairly well shredded and the water is thoroughly green. This will produce a tacky texture and a marbled inner appearance. If you prefer a crumb that just _screams_ green, you can use a food processor and puree into a shake instead. 2) Combine the remaining ingredients in the bread pan as mandated by the manual gods, and set to bake on "white." (No, I dont think youre so stupid I have to include this step - theres more to come.) 3) Check in on the dough after about five minutes. Chances are it wont have the proper consistency, due to the completely unpredictable moisture contribution of the spinach. Its all right if its a bit liquidy, but the ball should be entirely cohesive, take on a smooth coat, and gradually become less sticky. Add water or flour as necessary. When youre satisfied, close the lid and leave the machine to its work. NOTES: *Vulgar as I are, I just used some thawed frozen spinach, which is about as soggy as you can get. Progressively fresher varieties will probably require more vigorous tearing and more added water - I dont know if this could be adapted to uncooked spinach, but if anyone tries it Id appreciate an update (enkidu@micronet.net). Im currently heading up Project Popeye, to determine just now much spinach I can cram in there - after which the recipe will be rechristened with that name. **The original recipe used 2 cups of white flour, and I suspect you can do the same. ***So its not a fat-free recipe! Dont let two lousy teaspoons frighten you off. off-the-cuff incompetent caloric information (per loaf): Kilocalories: 1100 Fat Kcal.: 70 Posted to Digest bread-bakers.v097.n004 by enkidu@mail.utexas.edu (Enkidu) on Jan 12, 1997.

NOTES

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Spinach Bread (Abm)

2 ts Softened butter ***
1 1/4 ts Yeast
1 c Boiled or steamed spinach *
2 ts Dry non-fat milk solids
1 tb Sugar
1 1/2 c Bread flour
 FOR 1POUND LOAF
3 tb Water
1 ts Salt
1/2 c Water
1/2 c Whole wheat flour **

This recipe extracted from no archive other than my own brain. I just like  saying "MMMMMMMMMM". This mutant grew out of a late-blooming passion for  spinach, coupled with a deep weakness for inappropriately colored foods.  Id always gotten a kick out of spinach pasta, so I set out to see if the  same effect could be replicated in a loaf of bread. Spinach didnt seem  compatible with anything exotic like rye or sourdough, so I guiltily  disinterred the bland, plebeian old whitebread white bread recipe from my  bread machine instruction manual and produced something with the tang and  color of the divine leaf and the indulgent, satiny texture of Won**r Bread.    1) Combine the spinach (along with a minimal amount of the cooking liquid  if you have it) with 1/2 cup water. Combine stirring and tearing with your  favorite pointed kitchen implements until the spinach is fairly well  shredded and the water is thoroughly green. This will produce a tacky  texture and a marbled inner appearance. If you prefer a crumb that just  _screams_ green, you can use a food processor and puree into a shake  instead.    2) Combine the remaining ingredients in the bread pan as mandated by the  manual gods, and set to bake on "white." (No, I dont think youre so  stupid I have to include this step - theres more to come.)    3) Check in on the dough after about five minutes. Chances are it wont  have the proper consistency, due to the completely unpredictable moisture  contribution of the spinach. Its all right if its a bit liquidy, but the  ball should be entirely cohesive, take on a smooth coat, and gradually  become less sticky. Add water or flour as necessary. When youre satisfied,  close the lid and leave the machine to its work.    NOTES:    *Vulgar as I are, I just used some thawed frozen spinach, which is about as  soggy as you can get. Progressively fresher varieties will probably require  more vigorous tearing and more added water - I dont know if this could be  adapted to uncooked spinach, but if anyone tries it Id appreciate an  update (enkidu@micronet.net). Im currently heading up Project Popeye, to  determine just now much spinach I can cram in there - after which the  recipe will be rechristened with that name.    **The original recipe used 2 cups of white flour, and I suspect you can do  the same.    ***So its not a fat-free recipe! Dont let two lousy teaspoons frighten  you off.    off-the-cuff incompetent caloric information (per loaf): Kilocalories: 1100  Fat Kcal.: 70  Posted to Digest bread-bakers.v097.n004 by enkidu@mail.utexas.edu (Enkidu)  on Jan 12, 1997.

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Nutrition

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Serving Size: 1 Serving (798g)
Recipe Makes: 1 Servings

Calories: 2586
Calories from Fat: 104 (4%)

Amt Per Serving		% DV

	Total Fat 11.5g	15 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 4.9g
Cholesterol 0mg		0 %
Sodium 20.9mg		1 %
Potassium 845mg		22 %
Total Carbohydrate 527.7g		155 %
	Dietary Fiber 18.7g	75 %
	Sugars, other 509g
Protein 82.6g		118 %
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Calories per serving: 2586

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