Savory Spinach and Celery Egg Bread: A Deliciously Healthy Breakfast
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About Savory Spinach and Celery Egg Bread: A Deliciously Healthy Breakfast
Wake up to the irresistible aroma of freshly baked Spinach and Celery Egg Bread! This vibrant, savory twist on classic egg bread promises a wholesome and flavorful start to your day, perfect for a leisurely weekend brunch or a quick weekday breakfast.Imagine sinking your teeth into soft, fluffy dough infused with the earthy goodness of spinach and celery. This delightful combination creates a balanced symphony of textures and tastes that will tantalize your taste buds.Even if you're a beginner baker, our easy-to-follow, step-by-step instructions will guide you to golden-brown perfection. Get ready to discover your new favorite breakfast recipe!
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Recipe Time & More
Prep2 hours 20 minutes
Cook40 minutes
Total3 hours
Ingredients
Bread Dough
- 3 cup All-Purpose Flour
- ½ cup Milk Powder
- 4 tbsp Potato Starch optional
- 2 tbsp Sugar
- 2 tsp Salt
- 3 tbsp Butter
- 1 Egg
Spinach and Celery Filling
Instructions
- In a large mixing bowl, combine the lukewarm water and sugar. Sprinkle the yeast over the mixture and stir gently with a fork. Cover the bowl and let it sit for 15-20 minutes, or until the mixture becomes foamy and rises. This indicates that the yeast is active.
- While the yeast activates, heat the oil in a skillet over medium heat. Add the chopped spinach and celery stalks. Season with a pinch of salt. Sauté until the vegetables wilt and release their moisture, about 5-7 minutes. Set aside to cool.
- Once the yeast is activated, add the all-purpose flour, milk powder, potato starch, sugar, and salt to the bowl. Whisk together to combine thoroughly.
- In a small bowl, beat the egg. Reserve 2 teaspoons of the beaten egg for the egg wash later. Add the remaining egg to the dry ingredients.
- Mix the dough until it comes together. Add a small amount of water only if necessary, if the dough seems too dry. The yeast and egg often provide enough moisture. The dough should be firm and not sticky.
- Grease a large bowl with butter or oil. Place the dough in the bowl, turning to coat. Cover with cling film and let it rise in a warm place for 1 hour, or until doubled in size.
- Lightly flour a clean countertop. Punch down the risen dough and place it on the floured surface. Place the softened butter in the center of the dough. Fold the dough over the butter and knead until the butter is fully incorporated.
- Return the dough to the greased bowl, cover with cling film, and let it rise for another hour, or until doubled in size. Meanwhile, grease a loaf pan.
- Once the dough has risen for the second time, gently punch it down and place it on a lightly floured surface. Flatten the dough into a rectangle. Spread the cooled spinach and celery mixture evenly over the dough, leaving a 1 tablespoon border. Sprinkle with grated processed cheese.
- Starting from one of the long sides, tightly roll the dough into a cylinder. Pinch the seam to seal. Place the loaf seam-down in the prepared loaf pan. Cover with cling film and let it rise until it reaches the top of the pan.
- Preheat the oven to 350°F (175°C) about 15 minutes before baking.
- In a small bowl, whisk together the reserved beaten egg and milk to make the egg wash. Brush the top of the risen loaf with the egg wash. Spoon the remaining spinach and celery mixture over the loaf and sprinkle with the remaining grated cheese. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the bread sounds hollow when tapped.
- Remove the bread from the oven and let it cool in the pan for 30 minutes. Brush the top with the remaining 1 tablespoon of butter. Loosen the sides of the bread with a knife and carefully remove it from the pan. Let the bread cool completely on a wire rack before slicing and serving. Enjoy!
Recipe Notes
Good To Know
- This bread can be made without egg.
- Brushing the loaf with milk before baking enhances its appearance and flavor.
- The total preparation time, including proofing, is approximately 3 hours.
- Feel free to customize the bread with various greens, onions, garlic, or other preferred additions.
Expert Tips
- For a richer flavor, use milk with a higher fat content for brushing.
- To ensure even rising, let the dough proof in a warm, draft-free location.
- Check for doneness by tapping the bottom of the loaf; it should sound hollow when fully baked.
Storage Instructions
- Store leftover bread in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.
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Recipe Nutrition
Calories: 344kcalCarbohydrates: 49gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 51mgSodium: 804mgPotassium: 262mgFiber: 2gSugar: 10gVitamin A: 724IUVitamin C: 2mgCalcium: 176mgIron: 3mg
Amrita Iyer
Articles: 68
4 Comments
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Such a scrumptious dish! Thank you.
This looks so good! Appreciate the share.
Wow sounds so yummy and healthy! My daughter loves bread and I will bake this healthy bread for her.
Absolutely delicious! Thanks for sharing.