This can be made into loaves of french bread, pizza dough, or bread sticks. I thought the red and green were so pretty, and that’s a bonus on top of being totally tasty. The little dude is really into spinach bread sticks right now. The sun dried tomatoes add another savory level to it. I’m imagining this would be really good as calzones with olives and eggplant. Too bad I’m behind on posting and couldn’t take advantage of that idea. I’ve made too batches of bread sticks from this dough that have already been devoured. 🙂
- ¾ cup warm water
- 9 oz spinach (frozen pkg, thawed and squeezed of excess water)
- 2 tsp yeast
- 2 TB sugar
- 1 TB olive oil
- ¼ cup seeds (single or mix of all: sunflower, sesame, pepitas, flax)
- ½ cup oats
- 2 cups white unbleached flour
- handful sun dried tomatoes, chopped
- 6 cloves garlic minced
- Add water, sugar, and yeast to mixing bowl. Mix until dissolved. Add all other ingredients. Mix and knead with dough hook for 5 minutes. Form into ball. Allow to rise until doubled.
- If making french bread loaves, add to pan and allow to rise again until doubled.
Makes 2 pizza doughs, or 2 demi baguette loaves. I use the dry bagged sundried tomatoes as opposed to the ones in a jar packed in oil. Nothing against the jar, but the dry works well for baking. (and the 2yo loves them as snacks) Tags: bread, dough, pizza dough, recipe, spinach