Ingredients for Spinach Bread Pane Agli Spinaci
- Garlic Cloves
- ½ cup olive oil, plus more for brushing
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon sugar
- 1 cup packed, finely chopped fresh spinach
- Nutmeg
- 3 cups all-purpose flour, plus 1 tablespoon for dusting
- 1 teaspoon salt
- 1 cup warm water
- 1 teaspoon dried oregano
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How to Make Spinach Bread Pane Agli Spinaci
- In a large bowl, combine 1 cup warm water (105-115°F), 2 ¼ teaspoons active dry yeast, and 1 tablespoon sugar. Let stand for 5-10 minutes until foamy.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon dried oregano.
- Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
- Add ½ cup olive oil and 1 cup packed, finely chopped fresh spinach. Knead the dough for 8-10 minutes until smooth and elastic. Add more flour, 1 tablespoon at a time, if needed to prevent sticking.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and shape it into a round loaf. Place the loaf in a greased 9x5 inch loaf pan.
- Cover loosely with plastic wrap and let rise for another 30-45 minutes.
- Preheat the oven to 375°F (190°C). Brush the top of the bread with olive oil.
- Bake for 50-60 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
- Let the bread cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
2g
Fat
2g
Carbs
10g
