*  Exported from  MasterCook  *
                               SPINACH BREAD
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Imports                      Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           warm water (110 - 115)
    1      teaspoon      honey
    2      teaspoons     kosher salt
    1      tablespoon    dry active yeast
      1/4  cup           plus 1 1/2 teaspoons extra-virgin olive oi -- in all
    3 1/2  cups          whole wheat flour
    2      pounds        fresh spinach -- thinly slice the
    2      cups          finely chopped onions
    1      teaspoon      chopped garlic
    1      teaspoon      ground cumin
    2      tablespoons   lemon juice
      1/2  cup           crumbled Feta cheese
 Preheat oven to 375 degrees. In a bowl combine water, honey, 1 teaspoon of the
salt, and sprinkle
 the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive
oil, then sift 1 cup of
 flour and mix well. Set aside for 1 hour, or until it has a sponge-like texture.
Meanwhile, in a
 medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender,
about 5 minutes. Then
 add the garlic, cumin, and remaining salt to the onions. Stir in the spinach, in
small batches, and
 cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a
colander and reserve the
 cooking liquid. In a large bowl, place 2 cups of the remaining flour, making a
well in the center of
 the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding
enough of the
 cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover with
plastic wrap and let
 rise for 2 hours. The add the feta cheese to the dough and knead for 1 minute.
Add the spinach
 mixture, sprinkle with the remaining flour, and mix together quickly. The dough
is supposed to be
 moist and loose, don't knead again. Form into a oblong loaf and place the dough
on a well oiled
 baking sheet. Cover lightly with plastic wrap and let proof for 1 hour. Bake the
bread for 20
 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes. 
 Yield: 1 loaf
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