Super soft bread and fragrant with fresh spinach, ideal for sandwiches but also perfect with cold cuts in the vegetarian version.
The spinach milk bread is a soft and colorful leavened bread, perfect to serve at the table for a savory breakfast or a snack, but also for preparing sandwiches. The fresh spinach is blended and then added to the dough, and indeed the bread takes on a beautiful green color
This is a very simple recipe, and you can prepare it with milk or, for a vegetarian version, you can use a plant-based drink (soy, oat, rice, or almond). In both cases, the result will be a very soft, light, and flavorful bread.
Its delicate taste makes it ideal for accompanying fresh cheeses, cold cuts, hummus, grilled vegetables, spreads, or even butter and jam. It is a very eye-catching bread that always wins everyone over, just like the pumpkin brioche. Try it, and I’m sure it will win you over too.
⭐If you like soft and unique leavened breads, then don’t miss the Apple brioche, or the potato one, or if you have leftover egg whites, try the super soft egg white brioche
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Super soft spinach milk bread with a natural green color thanks to the spinach, made with few ingredients, perfect for sandwiches, snacks, and vegetarian recipes.
- 4 cups all-purpose flour
- 9 oz spinach
- 2/3 cup milk (for the vegetarian version, plant-based beverage)
- 2 tbsp extra virgin olive oil
- 2 tsp fresh yeast
- 2/3 cup water
- 1 tsp salt
Tools
To make this delicious spinach bread, you won’t need strange objects, just a few ingredients, a bit of patience, and a lot of love, and you’ll get a fantastic bread
- 1 Loaf pan
Steps
Before starting to make the bread, remember to squeeze the spinach well
⭐Prepare the spinach: Wash the spinach well, place them in a pot, cover with a lid, and let them wilt over low heat. Once ready, squeeze them very well and let them cool
⭐Prepare the dough: Blend the spinach with half of the water, pour the flour into a large bowl, make a well in the center and add the chopped spinach, add the fresh yeast and the remaining water, start mixing and gradually add the oil and salt. Transfer everything to the work surface and continue kneading to form a nice dough. Note that the dough will be quite soft, do not add more flour.
⭐First rising: Place all the dough in the bowl, cover it, and let it rise for 20 minutes, then make folds. Lift the dough with your fingers starting from the edges and bring it towards the center, repeat these folds three times, letting the dough rest for 10 minutes between each fold.
⭐Second rising: Line the baking pan with parchment paper and put the dough inside, let it rise until it surpasses the edge of the pan
⭐Baking: Bake at 392°F for the first 20 minutes, then lower to 338°F for another 15 minutes. Once baked, let it cool well, then enjoy as you like.
Laura’s Tips
Use warm milk, not cold or too hot, and once baked, you can store it in a food bag to keep it very soft for several days.
