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Le Cordon Bleu News, 03/02/2015
Small bread with spinach
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About this recipe

Spinach is an extremely versatile vegetable which can be either cooked or eaten raw when young. A feast for the eyes and the palate, this bread is hearty and delicious. The earthy spinach flavor in this recipe combines extremely well with the fresh bread, while the spinach adds beautiful green speckles throughout the bread which really enhance its look.

Recipe - Small bread with spinach

Serves: 6 small breads

Preparation time: 30 minutes
Resting time: 1h30 minutes
Cook time: 20 minutes
Total time: 2 hours 20 minutes

In this recipe:

  • Fresh yeast
  • Spinach leaves
  • Egg





Bread with spinach
20 g fresh (compressed) yeast
200 ml cold water
500 g flour
100 g spinach leaves
16 g salt
100 g butter, softened
1 beaten egg, for eggwash

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  1. In a bowl using a whisk, dissolve the yeast in the cold water. Add the flour. Knead by hand or in a machine at low speed using a dough hook for 4 minutes to combine the ingredients; switch to medium speed for 10 to 12 minutes.
  2. Blanch the spinach leaves in boiling salted water, refresh in ice water; drain well.
  3. Add the salt, softened butter and the drained spinach leaves to the dough and knead for a further 5 minutes.
  4. Proving: Cover the bowl with a cloth and leave at room temperature until the dough doubles in size.
  5. Preheat the oven to 180°C. Line each mold with an 8 cm high strip of parchment paper and place onto a baking sheet.
  6. Roll the dough into balls weighing around 150 g; place each ball into a mold –the dough should not be more than half the height of the mold.
  7. Brush the top of the dough with egg wash using a pastry brush, leave at room temperature until the dough reaches the top of the mold. Brush again with egg wash and bake in the oven for about 20 minutes. Check the bread is baked correctly by inserting the tip of a knife into the center. If the knife comes out clean, the bread is ready.

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