Spinach Sandwich Bread

Directions

• In a large pot, cook spinach in 1/2 cup boiling water until wilted. You don’t need enough water to submerge the spinach, only enough to ensure it doesn’t burn. Save the remaining water as it has nutrients (?). Once wilted, remove spinach with a slotted spoon and let cool completely. Squeeze spinach with your hands to remove excess liquid.
• Transfer spinach to a blender. Add milk, eggs, and melted butter, and purée the mixture.
• In a large bowl, whisk together flour, salt, and yeast. Make a well in the center of the mixture. Add the spinach mixture and mix until a slightly sticky dough is formed and you can begin kneading it. If the dough isn’t kneadable, add flour in increments of 1/3 cup until it’s workable.
• Knead the dough on a floured surface, adding flour as needed, until smooth and elastic. Once ready, add olive oil to the mixing bowl and finish kneading the dough with the oil on your hands. Place the dough in the bowl and cover with a plate or plastic wrap. Let stand in a warm place until it doubles in volume, about an hour.
• Grease a 9 x 5 inch loaf pan. Punch the dough down and flatten with your hands into a rectangle with a shorter side of 8.5 inches. Then fold the long sides in to the middle, overlapping slightly. Transfer the dough, seam side down, into the loaf pan. Cover loosely with cloth and let stand until the dough rises about an inch above the top of pan, about 45 minutes.
• In the meantime, preheat the oven to 390 degrees F and bake for 25-30 minutes, or until the top is browned. Let cool completely before slicing.