Rustic Spinach Feta And Smoked Sun Dried Tomatoes BreadFrom lunasea 8 years ago
- 1.5 cups packed cooked fresh spinach (I always sauté mine in a dry heavy weight skillet) shopping list
- 3 cups lukewarm water shopping list
- 1/2 tablespoons granulated yeast (About 1 1/2 packets) shopping list
- 1 tablespoon salt (I use a good sea salt) shopping list
- 1 cup crumbled feta cheese shopping list
- 1 1/2 tablespoons sugar shopping list
- 6 1/2 cups all purpose flour shopping list
- cornmeal for pizza peel (or use heavy baking sheet with cornmeal – I use two and cook two loaves at a time) shopping list
- *** shopping list
- My adds: shopping list
- cracked black pepper to your taste shopping list
- red pepper flakes gently crushed between your fingers to release their oils (about 1.5 teaspoons) shopping list
- 2/3 cups chopped smoked sun-dried tomatoes (the soft pack – not in oil) shopping list
How to make it
- Mixing and storing the dough: Squeeze the cooked spinach through a strainer (or put in a clean tea towel and twist the towel) to get rid of excess liquid.
- Mix the yeast, salt, spinach, cheese, sugar, black pepper, red pepper flakes and smoked sun-dried tomatoes with the water in a 5-quart bowl, or a lidded (not airtight) food container.
- Mix in the flour with little kneading, using a spoon, into a 14-cup capacity food processor (with dough attachment), or a heavy-duty mixer (with dough hook). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.
- Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2-2.5 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold (my suggestion). Refrigerate in a lidded (not airtight) container and use over the next 7 days. (I’ve never let it go 7 days, but I’m sure it will turn out great if you do so.)
- On baking day and if dough is refrigerated: Quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest and rise on a cornmeal-covered pizza peel (or a good, thick baking sheet) for 1 hour (or just 40 minutes if you’re using fresh, unrefrigerated dough).
- Twenty minutes before baking time, preheat the oven to 450 degrees F, with a baking stone placed on the middle rack. Place an empty boiler tray on any other shelf that won’t interfere with the rising bread.
- Sprinkle the loaf liberally with flour. (BIG NOTE: I do NOT do this as I think the flour takes on a weird burnt taste in the high-heat oven. Do what you will – but I skip this flour sprinkle) and slash a cross or tic-tac-toe pattern into the top, using a serrated bread knife. Leave the flour in place for baking; tap some of it off before eating.
- Slide the loaf directly onto the hot stone – or place baking sheet with risen loaves in oven.
- *Important* Pour 1 cup of hot tap water into the broiler tray or small baking pan, and quickly close the oven door. Bake for 30 to 35 minutes, or until deeply browned and firm. Smaller or larger loaves will require adjustments in baking time.
The Cooklunasea Orlando, FL
The Rating12 people
I love to make breads, this one is especially interesting with the feta, and the smoked sun dried tomatoes.Luna this is going straight to the save pile, and will make it soon. ...:)gagagrits in Irmo loved it
wow !!!That looks delicious vickie
you out did yourself hon .........looks fabulous
loved your story and instruction too
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it
What a beautiful loaf of bread! Thank you so much for the details, as I am new at this, but want very much to learn to make good bread at home. I can't wait to try this delight - what wonderful flavors! Thank you, Vicki, and I'll look forward to m...morekrumkake in Chicago Suburbs loved it
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