Monday, June 10, 2013

CSA Week 2, June 5th

Broccoli, Spinach, Lettuce, Russet Potatoes, Beets, & Whole Wheat Flour.
Kidlet#4 brought out some of our homemade Spinach-Garlic Bread for everyone to try. I wanted to post the recipe, but delayed a few days because I wanted to have a more exact recipe to give you with pictures. Unfortunately, I haven't had time to bake anything this week as we are running as fast as we can all the time to get the last of the planting done. So, here's the partial recipe. I'll post a better version just as soon as I am able to make a loaf again. :)
Swore Farms Spinach-Garlic Bread:
Get a big double handful of fresh spinach and rinse and then dice it. (Spinach should be moist)
Add 1/2 cup water,
2 cups whole wheat flour,
2 cups white flour,
Mince 2-3 garlic cloves,
1/2 cup brown sugar,
3 TBL nonfat dry milk,
3 TBL butter,
2 tsp salt (feel free to use Kosher or sea salt for variety)
4 tsp yeast.
(It's fun to add a TBL of oats or other seeds if you want)
(Here's the part where the recipe gets less precise)
After that, I added a couple cups (1.5c-3c) of whole wheat flour a little at a time as I mix until it has the consistency of nice bread dough. I can't remember how much I put in, but as a rule, you want the bread to be pliable as you kneed it, but not sticky to your fingers.
Then I greased 3 bread pans with butter, divided dough into 3 parts, rolled each part, and laid a long cylinder of dough in each pan.
My dough rose from 1/3 full to the top of the pan.
BAKE at 350 for 30-40 minutes.
(Mine was almost overdone at 40).
It's delicious and healthy! Hope you like it!

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