Spinach Coriander Chive Bread
If you have around 45 minutes to spend in the kitchen, Spinach Coriander Chive Bread might be a spectacular lacto ovo vegetarian recipe to try. This bread has 453 calories, 18g of protein, and 15g of fat per serving. This recipe serves 4. For 94 cents per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe from Foodista requires chives, flour, coriander leaves, and sunflower oil. 3 people have tried and liked this recipe. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is spectacular. Chive-Coriander Salmon and Cabbage, Coriander-Spiced New Potatoes in Spinach Sauce, and Coriander Bread are very similar to this recipe.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
100 grams - all purpose flour
100 grams - whole wheat flour
10 tablespoons - low fat milk
1 1/2 tablespoons - sunflower oil
1 teaspoon - dried yeast
1/2 teaspoon - white sugar
3/4 teaspoon - salt
2 tablespoons - chives, finely chopped
2 tablespoons - coriander leaves, finely chopped
3 tablespoons - spinach, shredded
some milk to brush the bread
3 assorted seeds to sprinkle on the bread (pumpkin, sesa
Equipment:
baking pan
oven
bowl
plastic wrap
wire rack
Cooking instruction summary:
Preheat the oven to 200 degree C and grease a baking tray. Place the milk, sugar and yeast in a bowl. Mix well and leave in a warm place until frothy, about 10 - 15 minutes Sift the flours, chives, coriander leaves, spinach and salt into a bowl. Rub in the oil until the mixture resembles fine breadcrumbs. Add the yeast mixture to the flour and mix to form a soft but manageable dough( add 1 tbsp of flour at a time, if the dough is too sticky, but avoid adding too much of flour). Place the dough in an oiled bowl, cover with cling film and leave to rise in a warm place until double in size (about an hr). Turn out onto a floured surface, knead again lightly and shape the dough into a loaf. Allow the loaves to rest on a greased baking tray, covered loosely with a plastic wrap and leave to rise in a warm place until it doubles in size. Remove the plastic wrap. Brush the top of the loaves with some milk and sprinkle the seeds. Bake in the preheated oven for 15-20 minutes. Allow to cool on a wire rack completely.
Step by step:
1. Preheat the oven to 200 degree C and grease a baking tray.
2. Place the milk, sugar and yeast in a bowl.
3. Mix well and leave in a warm place until frothy, about 10 - 15 minutes
4. Sift the flours, chives, coriander leaves, spinach and salt into a bowl. Rub in the oil until the mixture resembles fine breadcrumbs.
5. Add the yeast mixture to the flour and mix to form a soft but manageable dough( add 1 tbsp of flour at a time, if the dough is too sticky, but avoid adding too much of flour).
6. Place the dough in an oiled bowl, cover with cling film and leave to rise in a warm place until double in size (about an hr).
7. Turn out onto a floured surface, knead again lightly and shape the dough into a loaf.
8. Allow the loaves to rest on a greased baking tray, covered loosely with a plastic wrap and leave to rise in a warm place until it doubles in size.
9. Remove the plastic wrap.
10. Brush the top of the loaves with some milk and sprinkle the seeds.
11. Bake in the preheated oven for 15-20 minutes.
12. Allow to cool on a wire rack completely.
Nutrition Information:
covered percent of daily need
