Recipe Photos are the Property of http://serveandeat.blogspot.comThis is a very delicious and tasty Bread recipe which I highly recommend for everyone to try. I absolutely love it. I altered some of the ingredients because I'm really into eating brown foods so instead of using white flour alone, I also used whole wheat flour in this recipe. This recipe is also
LOW FAT and I totally enjoyed making it. It's completely Italian and as I mentioned in previous posts I absolutely love Italian food, including Chinese which I will also be posting in the coming months. This was taken from one of my cookbooks
500 Fabulous Cakes and Bakes.
Spinach/Callaloo And Bacon Bread (adapted from the above cookbook)
I altered the recipe in order to incorporate some of the ingredients that my family loves. Instead of using
green onion I used
red onions. I find that red onions are extremely sweet and delightful when eaten raw. I always incorporate them in my salad recipes. I also added dried oregano my favorite herb, basil and parsley. You can also use fresh herbs if you prefer. Instead of the
spinach I use
dasheen leaves (here in
Trinidad and Tobago we call it
callaloo bush). The taste of sauteed callaloo is gentle and I prefer it to spinach.
INGREDIENTS1 tbsp olive oil
1 red onion, chopped
4 oz lean bacon back or rindless smoked bacon rashers, chopped
(you can also use Italian pancetta bacon)4 cups presifted all purpose flour
(you can use bread flour instead)2 cups whole wheat flour
1 1/2 tsp salt
1/2 tsp grated nutmeg
1 tsp dried or fresh basil
1 tsp dried or fresh parsley
1 sachet easy blend dried yeast
2 cups hand-hot water (lukewarm)
8 oz chopped callaloo or spinach
1/4 cup grated reduced-fat Cheddar cheese
DIRECTIONS1. Lightly oil two 9 inch cake tins. Heat the oil in a frying pan and fry the onion and bacon for 10 minutes until golden brown. Do not burn onion.
2. Put flours, salt, herbs and nutmeg in a mixing bowl, add yeast and blend ingredients. Make a well in the centre. Add the water.Tip in the fried bacon and onion, with the oil, and then add the well-drained spinach. Gradually incorporate the flour and mix to a soft dough.
3. Turn the dough onto a floured surface and knead for five minutes until smooth and elastic. Divide the mixture in half. Shape each half into a ball, flatten slightly and place in tin, pressing the dough so that it extends to the edges.
Recipe Photos are the Property of http://serveandeat.blogspot.com4. Mark each dough into six wedges and sprinkle with the cheese. Cover loosely with a plastic wrap or bag and leave in a warm place until each loaf has doubled in size. Preheat the oven to 200 degrees C/ 400 degrees F/ Gas 6.
5. Bake the loaves for 25-30 minutes or until they sound hollow when tapped underneath. Cool on a wire rack.
Recipe Photos are the Property of http://serveandeat.blogspot.comThe recipe did state that it is a good idea to make double the quantity and freeze one of the loaves. Another good tip is to refrigerate the bread after 4 hours of cooling. You can serve this bread with turkey ham, a salad, cheese or any filling of your choosing.
Jannishal
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