400g flour ( 2 cups)
150ml warm water
2 tblspn yoghurt
Baby Spinach leaved 200grms ( 4 handfuls) washed
Cheddar Cheese ¾ cup grated
Olives 15 pitted and chopped
Onions 1 large chopped
Butter 3 tblspn
½ + ½ tspn Himalayan pink Salt
1 ½ tspn Demerara Sugar
1 tspn Yeast
Black pepper ½ tspn
Red chilli powder ½ tspn
Chilli flakes ¼ tspn
In a heavy bottom pot on a medium-low flame cook the chopped onions in the butter till transparent add in the spinach cook till wilted, add the black pepper, chilli powder, chilli flakes and ½ tspn of salt. Cook for further two minutes. Switch off the hob and leave to cool on the side.
Grate the cheese and chop the olives.
Add flour, yeast, salt ( remaining ½ tspn) and sugar in a large mixing bowl.
Add the egg, yogurt, cheese, olive and cooled spinach mix to the dry flour mix.
Next add in the warm water slowly, combining all the dough to a sticky wet consistency (IF it is not too sticky add a little more water, or if it is getting too sticky hold back on some of the water).
Shape into a loaf shape (add some dry flour to your hands if need be), and pop it in to a pre-greased bread tin. Cover with cling film and leave it to rise for couple of hours in a warm place/ proving drawer or until doubled in size.
Bake at gas mark 4 for 30-40 minutes or until golden-brown on top and sounds hollow when tapped on the underside.
Remove from tin and place on cooling rack for 5-10 minutes. Cut slices and enjoy warm with butter.
For best results, spray or sprinkle a little water 20-25 minutes into baking for a nice crust.
MY RECIPE BOX
My heritage spans from the flavours of Bihar to the cuisine of the Arabias, the colourful food of Bengal to the delicacies of Pakistan.
Here you will find:
FAMILY RECIPES THAT HAVE BEEN PASSED DOWN TO ME &
RECIPES THAT I HAVE DEVELOPED
OTHER BLOG SPACES: