Spinach Feta Bread

 

1 cup (packed) cooked (lightly steamed, boiled or sauteed) chopped spinach

3 cups lukewarm water

1 1/2 tablespoons granulated yeast (2 packets)

1 tablespoon Kosher salt

2/3 cup crumbled feta cheese

1 1/2 tablespoons sugar

6 1/2 cups all-purpose flour

cornmeal for pizza peel (optional)

 

Method:

Squeeze the cooked spinach through astrainer to get rid of the excess water.  Mix the yeast, salt, spinach, cheese and sugar with the water in a 5 quart bowl, or a lidded (but not airtight) food container.  Mix in the flour without kneading, using a spoon, a 14 cup capacity food processor (with a dough attachment) or a heavy-duty stand mixer with a dough hook. If you’re not using a machine, you may need to wet your hands to incorporate the last bit of flour.  Loosely cover and allow to rest at room temperature until the dough rises and collapses (or flattens on the top), approximately 2 hours.  The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a loosely lidded container and use within 7 days.

 

When ready to bake, dust the surface of the dough with flour and cut off 1 pound of dough (about the size of a grapefruit). Dust the piece again with flour, and quickly shape it into a ball by stretching the surface around to the bottom on all four sides, rotating the ball 1/4 turn with each stretch. Sprinkle the peel with cornmeal and place the dough ball on the peel to rest for 1 hour (if you took the dough from the refrigerator) or 40 minutes (if not refrigerated).  Sprinkle the loaf liberally with flour and then slash a cross, scallop or other pattern across the top of the ball with a serrated knife. (Leave the flour in place for baking but tap off before eating)

 

Bake in a 450 deg (F) oven for 30-35 minutes (or until the crust is browned and firm). Crust will be best if there is a container of water in the oven while baking.

 

Recipe has been adapted from “Artisan Bread in Five Minutes a Day” Hertzberg & Francois