Spinach And Celery Egg Bread

Spinach And Celery Egg Bread - Plattershare - Recipes, food stories and food lovers

About Spinach And Celery Egg Bread

I love baking breads in fact I find it so therapeutic and its such a great stress buster for me that I bake a loaf at the start of every weekend!
I love having variety in my breads and its such a change from the mundane plain loaf.If you observe the plain white loaf can also be baked in varying tastes!
Adding sugar makes a sweet bread,honey gives a sweeter and denser taste,Indian spices create an amazing bread to be relished as a main course while tutti frutti creates the much extinct 'fruit bread' which leaves children of the 80's (like me) craving for long lost years and childhood halcyon days!
Then there are the characteristic egg breads - Brioche being my favourite but I have also seen that adding egg to normal bread dough yields a better tasting, soft, spongy and tasty bread!
Just add one egg while mixing the dough and one mixed with milk for brushing the risen dough in the pan.I created a divinely delicious and healthy bread here of Spinach and Celery which made my breakfasts more healthy and delicious!
4.50 from 4 votes
Print Pin

Recipe Time & More

Prep Time2 hours 20 minutes
Cook Time40 minutes
Total Time3 hours
Served AsBreakfast
Recipe TasteSalty
Calories - 344 kcal
Servings - 8


For the bread

  • 3 cup all purpose flour maida
  • 1/2 cup milk powder
  • 4 tbsp Potato starch optional
  • 2 tbsp Sugar
  • 2 tsp Salt
  • 3 tbsp Butter
  • 1 Eggs

For the pre ferment

  • 2 tbsp active dry yeast
  • 1/2 cup Water lukewarm
  • 2 tbsp Sugar

For the green mix

  • 1 cup Spinach chopped
  • 2 tbsp Celery leaves chopped
  • 1 tsp Oil
  • 1 pinch Salt
  • 4 tbsp Processed Cheese grated

Other ingredients for topping

  • 2 tbsp Milk
  • 1 tbsp Butter


  • Put the lukewarm water and sugar in a large mixing bowl. Add yeast and mix with a fork.
  • Keep the mixture covered for 15- 20 minutes till it becomes foamy and rises.This means the yeast is activated.
  • Meanwhile heat 1 tsp Oil and saute the Spinach and Celery leaves. Add salt and they will begin to release their fluids.
  • Wait till the fluids dry up and the leaves are wilted. Keep aside to cool.
  • On the activated yeast add flour,milk powder, Potato starch, sugar and salt. Mix well.
  • Break the egg in a cup or bowl and beat it well. Keep 2 tsp of the beaten egg aside and mix the rest into the dough.
  • Add water only if necessary as sometimes there is no need of a liquid to bind the dough as the yeast and egg are sufficient.
  • But add water in case the dough is too dry.Mix into a firm dough which does not stick to the bowl.
  • Grease the bowl with butter or Oil and keep the dough inside it. Cover with clingfilm and keep aside to rise for 1 hour.
  • The dough would have doubled in volume after an hour. Sprinkle your countertop with a little flour and take out the risen dough onto it.
  • Punch down the dough and keep the softened butter in the centre.
  • Fold over the corners and knead till the butter is completely incorporated into the dough.
  • Put the dough back into the bowl and cover with clingfilm.Let it rise for another hour.Prepare a loaf pan for baking.
  • After the dough has risen,flour the countertop and take out the dough onto it once again.Flatten it out and place the Spinach Celery mix in between.
  • Keep aside 1 tbsp for the top.
  • Fold over the corners and knead the mix into the dough till well incorporated.Flatten into a rough rectangle and fold the four sides like an envelope.
  • Then roll into a cylinder and place it seam side down into the loaf pan. Cover with cling film and let it rise till it comes to the top of the loaf pan.
  • Preheat the oven to 180°C 15 minutes before you bake the bread.
  • Mix the reserved beaten egg with the milk and brush the top of the risen loaf with this.
  • Spoon the remaining Spinach Celery mixture on the loaf and sprinkle with grated cheese.
  • Bake for 35 - 40 minutes till a toothpick inserted in the centre comes out clean and the bread sounds hollow when tapped.
  • Take out and leave to cool in the pan for 30 minutes.
  • Apply 1 tbsp butter over the warm bread. Then loosen sides with a knife and take it out from the pan.
  • Cool completely before serving. Serve with butter or as it is for a phenomenal breakfast!
    Spinach And Celery Egg Bread - Plattershare - Recipes, food stories and food lovers

Recipe Notes

  • I have used egg in this bread.If you do not want to add the egg then simply omit it and proceed with the method!
  • Brush the loaf with plain milk before baking! This is one of the easiest breads possible.
  • Made in a total of 3 hours (includes proofing time) deliciousness does not get better than this!
  • You can use any greens, Onions, Garlic… the sky is the limit!
Explore Recipes by Tags egg recipesspinach recipes

Please appreciate the author by voting!

4.50 from 4 votes

Recipe Nutrition

Calories: 344kcal | Carbohydrates: 49g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 804mg | Potassium: 262mg | Fiber: 2g | Sugar: 10g | Vitamin A: 724IU | Vitamin C: 2mg | Calcium: 176mg | Iron: 3mg

Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!


4.50 from 4 votes

Leave a Reply