Cheesecake tropicale con cavolfiore
101 recipes
Spinach Bread
ingredients
servings
4
Spinach
120 oz
Leeks
10 oz
Semolina
250 oz
Wholewheat flour
250 oz
Dry brewer's yeast
2 teaspoons
Natural sea salt
1/2 teaspoon
Brown sugar
1/2 teaspoon
Dried pine nuts
2 spoons
Water
250 oz
Bakery products from Italy
Spinach Bread
Spinach Bread
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A bread to taste with both sweet and salty
preparation
step 1
Wash the leek and chop it. Sauté in a pan until browned, add the washed spinach and cook with lid for 5/10 minutes. Make sure that there is no liquid in cooked spinach. Leave to cool and chop coarsely with a knife.
step 2
Dissolve the yeast in warm water by adding half a teaspoon of sugar to activate it. Be careful that the water is not boiling otherwise the yeasts would be killed.
step 3
In a bowl add the flour, spinach, salt, pine nuts and finally the water, adding a little at a time. Knead until a smooth and elastic dough is obtained. It will take at least five to ten minutes.
step 4
Let the dough rise, covered, in a place that is not cold and is far from drafts and drafts. I usually cover the container of the dough with a cloth and then wrap it in a blanket.
step 5
When the leavening process is finished, work it slightly, giving it the shape of a cylinder. Put it in a plum cake pan lined with parchment paper. Use a knife to make incisions on the surface.
step 6
Leave to rise for half an hour.
step 7
Bake in a static oven, preheated to 200 degrees, for about 30 minutes. Remove from the oven and let it cool before serving.
