Spinach Coriander Chive Bread

Foodista Cookbook Winner

Category: Side Dishes | Blog URL: http://rachanakothari.blogspot.com/2009/12/having-widened-my-horizons-from-eating.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


10 tablespoons - low fat milk
1 1/2 tablespoons - sunflower oil
1 teaspoon - dried yeast
1/2 teaspoon - white sugar
3/4 teaspoon - salt
2 tablespoons - chives, finely chopped
2 tablespoons - coriander leaves, finely chopped
3 tablespoons - spinach, shredded
some milk to brush the bread
a few assorted seeds to sprinkle on the bread (pumpkin, sesa


Preheat the oven to 200 degree C and grease a baking tray.
Place the milk, sugar and yeast in a bowl. Mix well and leave in a warm place until frothy, about 10 - 15 minutes
Sift the flours, chives, coriander leaves, spinach and salt into a bowl. Rub in the oil until the mixture resembles fine breadcrumbs.
Add the yeast mixture to the flour and mix to form a soft but manageable dough( add 1 tbsp of flour at a time, if the dough is too sticky, but avoid adding too much of flour).
Place the dough in an oiled bowl, cover with cling film and leave to rise in a warm place until double in size (about an hr).
Turn out onto a floured surface, knead again lightly and shape the dough into a loaf.
Allow the loaves to rest on a greased baking tray, covered loosely with a plastic wrap and leave to rise in a warm place until it doubles in size.
Remove the plastic wrap. Brush the top of the loaves with some milk and sprinkle the seeds.
Bake in the preheated oven for 15-20 minutes.
Allow to cool on a wire rack completely.




Decor Girl's picture

This sounds so wonderful. I think I'll try it for holiday weekend.

Veggi Fare's picture

Thanks :-) Do let me know!


Having widened my horizons from eating just white toast bread until a couple of years ago, to the wonderful wide world of the almost endless varieties of this very versatile staple, all the way to starting baking bread myself a few months ago, I'm pretty new to the bread baking businesss.

However, after starting late, I have caught on with fervor, and love trying out new variations. Whenever I bake bread, and see it rising in the oven, my heart does a little tapdance and a smile visits my face.

I started with standard bread recipes, and this was my first own variation. It turned out to be a hit with the neighbours and my hubby, and I hope you like it too!


4 small buns


Thursday, January 21, 2010 - 2:02pm


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