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.

Ingredients

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

Preparation

1
Preheat the oven to 200 degree C and grease a baking tray.
2
Place the milk, sugar and yeast in a bowl. Mix well and leave in a warm place until frothy, about 10 - 15 minutes
3
Sift the flours, chives, coriander leaves, spinach and salt into a bowl. Rub in the oil until the mixture resembles fine breadcrumbs.
4
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).
5
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).
6
Turn out onto a floured surface, knead again lightly and shape the dough into a loaf.
7
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.
8
Remove the plastic wrap. Brush the top of the loaves with some milk and sprinkle the seeds.
9
Bake in the preheated oven for 15-20 minutes.
10
Allow to cool on a wire rack completely.

Tools

 



Comments

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!

About

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!

Yield:

4 small buns

Added:

Thursday, January 21, 2010 - 2:02pm

Creator:

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