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1
Lightly saute the garlic in oil and cool to room temperature.
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2
Warm 1/4 c of the reserved spinach liquid to just above 100F (105 to 115, ideally).
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3
Stir the yeast and sugar into the warm spinach liquid, let stand until foamy, 10 minutes.
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4
Add remaining 1/2 c spinach liquid, garlic and oil, spinach, and nutmeg and stir thoroughly.
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5
Mix the flour and salt and stir into the spinach mixture.
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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.
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7
The dough will be even wetter after rising because.
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8
of the spinach.
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9
Pour the dough onto a well floured work surface and flour the top of the dough.
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10
Don't punch it down or try to knead it.
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11
Shape into a round loaf or rolls the size of a fat lemon and place on a lightly oiled baking sheet.
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12
Cover with a towel and let rise until doubled, about 45 minutes.
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13
Preheat oven to 425F.
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14
Slash a big V on top of the loaf with a razor.
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15
Bake for 10 minutes, then reduce the heat to 400F and bake the rolls 20 minutes, and the loaf 30 to 35 minutes.
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16
Cool completely on a rack.
