Braided spinach & feta bread with pine nuts

Boatman

Wanted to try something different with my beloved no knead bread recipe. Saw this awhile back and thought I would give it a try. First sauté 1 pound of fresh spinach and allow to drain. Then roll out your favorite dough to roughly 8" x 18", then add 1/2 pound of feta


Then add the spinach


Add lots of pine nuts, then using a pizza cutter make slits about 3/4" wide all the way down the sides


Fold the slits together to make the weave, add an egg wash and sprinkle on some black sesame seeds


Into the egg for 1/2 hour at 350 - pizza style setup


Yummy

Zippylip

that is the prettiest thing I've seen in a long time, can you tell me more about the bread itself, I have to make this

Boatman

I use a basic no knead recipe. This recipe will make enough for 2 loaves. Here it is:

Ingredients for basic No Knead Bread
5 cups bread flour
1/4 tsp. instant yeast
1 1/2 tsp. salt
1 1/2 cups purified or spring water
Mix together the dry ingredients.
Mix in water until the water is incorporated.
Cover with plastic and let sit 18 hours.
Cover loosely with plastic and rest for 15 minutes.
Transfer to well floured towel or proofing basket. Cover with towel and let rise about 1 1/2 hours.
Bake in covered La Cloche or Dutch oven preheated to 500 degrees for 30 minutes.
Remove cover; reduce heat to 450 degrees and bake an additional 15 minutes.
Let cool completely on rack.
Consume bread, be happy.

TomM24

Wow! I agree with Zippy very impressive.

Austin Smoker

WOW man, that is one impressive looking loaf of bread. Thanks for posting the pics.

Nature Boy

Dang that looks incredible.

I have been wanting to get into some no-knead action, but don't have any recipes. Seen several, but not printed them....or printed and misplaced ;-)

Anyways, can you direct me to a good recipe with instructions for a semi bread dummy?

Off to cook a demo at Whole Foods, so I'll check back in later today! Again, looks fantastic. My stomach is growlin.

Happy weekend!
Chris

Nature Boy

I see you posted your recipe below. Thanks very much!
If you don't mind, cupla questions:
- For the 18 hours, is that at room temp?
- After the 18, it says loosely wrapped for 15. So, you just loosen the wrap and let some air in?
– When you transfer the dough to towel or proofing basket, do you punch it, or do anything?

Any other tricks for a rookie??

I have been dying to do this, and learn more about breads. Bread is sooooo good.

Thanks!
Chris

momcooks

That looks wonderful. I'm guessing toasted pine nuts wouldn't make much difference?

mkc

I also saw this bread on the Artisan Bread in Five Minutes a Day website a while back too (www.artisanbreadinfive.com for those who want to check it out). Glad to see there's another fan of that site!

I've been meaning to try it - Jeff (the author) said they used a whole wheat brioche dough (but he didn't post the recipe).

I'm curious if you thought an enriched dough (like the brioche, which has eggs) would have made a significant difference in the final product. I've hesitated making it because I don't need a bunch of brioche dough hanging around since it only "keeps" for a few days and you can't use the "residue" or any leftovers in the next batch of dough.

Oh, and if you haven't tried it, the semolina dough makes WONDERFUL bread, especially after 10-12 days. I made a loaf last night and it is really flavorful. Tastes like it would make a nice artisan baguette or some Italian rolls for Pepper Beef sandwiches.

Boatman

Sorry, but I missed a step!
Yes, 18 hours at roon temp. I usually punch it down once....when I remember Here is the step I missed....take it out of the bowl, I just sprinkle some flour on it, stretch it a bit and fold it onto itself 4 times. Then set it on the counter with some plastic wrap on it loosely. Then into the poofong basket etc. Sorry for the confusion. It is pretty hard to screw this dough up.

Boatman

This was my first attempt at making this....but it won't be my last

Nature Boy

Thanks!!!
I'll git her started.
Between this, and that mind boggling picture ClayQ just posted, I am on a bread mission!
Much appreciate the tips.
Chris