Spinach Herb Sandwich Bread Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g bread flour (plus extra for dusting)</li><li class="ingredients-single-item">7g instant dry yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15g sugar</li><li class="ingredients-single-item">30g unsalted butter, softened</li><li class="ingredients-single-item">150g fresh spinach leaves</li><li class="ingredients-single-item">20g mixed fresh herbs (basil, thyme, rosemary, oregano)</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">180-200ml warm water (around 38°C)</li><li class="ingredients-single-item">15ml olive oil</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Loaf pan (23 × 13 cm)</li><li class="equipment-single-item">Blender or food processor</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by blanching the spinach in boiling water for 30 seconds, then immediately plunge into ice water to preserve its vibrant color. Drain thoroughly and squeeze out excess moisture (this is crucial to prevent a soggy dough). Combine blanched spinach with fresh herbs and 50ml of warm water in a blender and process until smooth. This creates a nutrient-rich green puree that will infuse flavor and color throughout your bread.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine bread flour, salt, sugar, and yeast, keeping salt and yeast separate initially (salt can inhibit yeast activity if they come into direct contact). Add the spinach-herb puree, softened butter, egg, olive oil, and remaining warm water. Start mixing with the dough hook on low speed until ingredients are incorporated, then increase to medium speed and knead for 8-10 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. The gluten development is crucial here for a good rise and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm, draft-free place (around 24-27°C) for 60-90 minutes or until doubled in size. This slow rise allows flavor to develop and gluten to relax. You'll know the dough is ready when it holds an indentation when gently pressed with your finger.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once risen, gently punch down the dough to release air bubbles and transfer to a lightly floured surface. Flatten it into a rectangle roughly the length of your loaf pan, then roll it tightly from one short end to the other, pinching the seam closed to create surface tension. This shaping technique ensures an even rise and beautiful crumb structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the shaped dough seam-side down in a greased and floured loaf pan. Cover loosely and allow to rise again for 45-60 minutes, until the dough has crowned about 2-3cm above the rim of the pan. Meanwhile, preheat your oven to 190°C. This second rise (proofing) is essential for developing the airy texture in your finished bread.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Just before baking, gently brush the top of the loaf with a little olive oil for a golden crust. If desired, score the top with a sharp knife or lame to control expansion during baking. Bake in the preheated oven for 35-40 minutes until golden brown and hollow-sounding when tapped on the bottom (internal temperature should reach 90-95°C). If the top browns too quickly, cover loosely with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This cooling period is crucial as it allows the interior crumb to set properly - cutting into hot bread can make it gummy. Once cooled, your vibrant spinach herb bread is ready to slice for sandwiches or to enjoy with a drizzle of olive oil and a sprinkle of flaky salt.</li></ol>