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.
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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: