Spinach and Sun-Dried Tomato Bread
This bread is delicious on its own, but it also makes fantastic sandwiches. Try it for your next BLT.
INGREDIENTS | YIELDS 2 LOAVES
- 1 package frozen chopped spinach, defrosted and squeezed dry
- 3 tablespoons olive oil, plus more as needed
- ⅔ cup warm water
- 1¾ teaspoons active dry yeast (1 package)
- 1 cup sun-dried tomatoes in oil, drained and finely chopped
- 2 eggs
- 1 teaspoon kosher salt
- 2–3 cups bread flour
Using a blender, process spinach and 3 tablespoons oil to a fine purée.
In a large bowl, combine water, spinach purée, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
Add sun-dried tomatoes, eggs, and salt; stir to combine. Add enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
Coat two 9″ × 5″ loaf pans with pan spray and line the bottoms and short sides with a strip of parchment. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into oblong loaves. Place into prepared pans, seam-side down. Cover loosely with plastic wrap and set aside to proof for 30 minutes, or until dough rises above the pan. Preheat oven to 350°F.
Gently brush the surface of the risen dough with oil, and bake until golden brown and hollow sounding, about 30–40 minutes. Cool 10 minutes, remove from pans, and cool completely on a rack.