DARK DAYS CHALLENGE WEEK 5 or 7?

more info about this here

Ok, I guess I am a week or two off from this challenge, (I don't know how that happened) so this should be week 7:

SPINACH CHEESE BREAD


This recipe for the bread (and the pictures too) I did last month for Rochester Women magazine, the new issue is out today, so I thought I would share it here for you:

SPINACH CHEESE BREAD

1 ¾  cup water

2 cups whole wheat flour

2 cups white flour

½ cup chunked cheddar cheese (any type of cheese will work)

4 teaspoons of sugar

1 teaspoon sea salt

1 ¾ teaspoons instant yeast

1 cup chopped fresh spinach leaves

1 egg yolk

Chop spinach leaves.

Pour all ingredients into large bowl except egg.

Mix until dough comes together, about 4 minutes.

Pour onto counter and knead dough until smooth and pliable, about 10 minutes.

Spray bowl with oil and place dough in bowl and cover with a clean cloth.  Allow to rise for about 1 hour or until double in size.

Punch down dough and remove from bowl.  Cut dough in half to make 2 equal size loaves.

Shape 2 loaves into circles or any shape you prefer. 

Baste the top of the dough with an egg wash (1 egg yolk whisked with 1 Tbs water).

Make several slashes along the top of the loaves with a knife.

Let rise for about ½ hour.

Bake at 350 degrees for 30-40 minutes.

Remove from oven and let cool for at least 15 minutes before slicing. Enjoy!

Spinach was purchased from Thorson Farms, whole wheat flour and cheese from Prairie Hallow Farm, sugar, salt and white flour from the Good Food Store, eggs from my own lovely chickens. : )

 Total prep time: 15 minutes

Total bake/rise time: 2 hours

Fresh, made from scratch bread that is SOLE: priceless!