Spinach Bread Recipe
Make Spinach Bread Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bread dough
Spinach filling
Finish & topping
Method
Bread dough
- 1
Activate yeast and combine liquids
In a small bowl, whisk warm water and warm milk (both about 100–110°F / 38–43°C) with the sugar and instant yeast. Let sit 5 minutes until foamy. In a separate bowl, beat the egg and whisk in melted butter.
- 2
Mix dry ingredients
In the bowl of a stand mixer fitted with a dough hook (or a large bowl for hand mixing), combine the flour and salt.
- 3
Form dough
Add the foamy yeast mixture and the egg-butter mixture to the flour. Mix on low speed until a shaggy dough forms, then increase to medium and knead 6–8 minutes until smooth, elastic, and slightly tacky. If too sticky add up to 2 tablespoons flour; if too dry add up to 1 tablespoon water.
- 4
First rise
Lightly oil a large bowl, place the dough in the bowl, cover with plastic wrap or a clean towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.
Spinach filling
- 5
Cook spinach and aromatics
While dough is rising, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook 4–5 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant. Add the fresh spinach in batches and cook, stirring, until wilted (about 3–4 minutes).
- 6
Remove moisture
Transfer the wilted spinach and aromatics to a fine-mesh sieve or clean kitchen towel. Press or squeeze firmly to remove as much liquid as possible. Chop the squeezed spinach finely and return to a bowl.
- 7
Combine filling ingredients
To the chopped spinach, add the softened cream cheese, grated Parmesan, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon ground nutmeg. Stir thoroughly until smooth and uniformly mixed. Taste and adjust seasoning if needed.
Assemble & bake
- 8
Prepare dough for shaping
After the dough has doubled, punch it down and turn out onto a lightly floured surface. Roll the dough into a rectangle roughly 12 x 10 inches (30 x 25 cm).
- 9
Spread filling and roll
Evenly spread the spinach filling over the dough, leaving a 1/2-inch border around the edges. Starting from a long edge, tightly roll the dough into a log. Pinch the seam to seal and tuck the ends under.
- 10
Second rise
Place the rolled loaf seam-side down on a parchment-lined baking sheet or in a lightly oiled loaf pan. Cover lightly and let rise 30–40 minutes until puffy.
- 11
- 12
Bake
Bake in the preheated oven 25–30 minutes until the crust is golden brown and the internal temperature reaches 190–200°F (88–93°C). If the top browns too quickly, loosely tent with foil for the last 10 minutes.
- 13
Cool
Remove from the oven and transfer to a wire rack. Let cool 15–20 minutes before slicing so the filling sets and slices cleanly.