Spinach Bread (Pane Agli Spinaci)

1. 1

   Lightly saute the garlic in oil and cool to room temperature.

2. 2

   Warm 1/4 c of the reserved spinach liquid to just above 100F (105 to 115, ideally).

3. 3

   Stir the yeast and sugar into the warm spinach liquid, let stand until foamy, 10 minutes.

4. 4

   Add remaining 1/2 c spinach liquid, garlic and oil, spinach, and nutmeg and stir thoroughly.

5. 5

   Mix the flour and salt and stir into the spinach mixture.

6. 6

   Knead on a floured surface until dough is well marbled, soft, and velvety, 8 to 10 minutes Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, 1 1/4 to 1 1/2 hours.

7. 7

   The dough will be even wetter after rising because.

8. 8

   of the spinach.

9. 9

   Pour the dough onto a well floured work surface and flour the top of the dough.

10. 10

    Don't punch it down or try to knead it.

11. 11

    Shape into a round loaf or rolls the size of a fat lemon and place on a lightly oiled baking sheet.

12. 12

    Cover with a towel and let rise until doubled, about 45 minutes.

13. 13

    Preheat oven to 425F.

14. 14

    Slash a big V on top of the loaf with a razor.

15. 15

    Bake for 10 minutes, then reduce the heat to 400F and bake the rolls 20 minutes, and the loaf 30 to 35 minutes.

16. 16

    Cool completely on a rack.

* Per serving · 4 servings · Values may vary.