Spinach and feta bread rolls
|3 1/2 cup||flour — cake|
|10 g||Superbake Instant Yeast|
|1-2 cup||water — luke warm|
|2||onion — medium, finely chopped|
|1||spinach — shredded|
|salt and freshly ground black pepper|
To make the bread dough:
Mix the flour, yeast and salt together in a mixing bowl. Make a well in the centre, pour in the oil and syrup, then add the water bit by bit, stirring to combine. Don’t add all the water at once, it may be more than you need, and then you’ll have a sticky mess.
Once the mixture has combined, turn it out onto a floured surface, and start kneading it until the dough becomes smooth and pliable, or elastic. Lightly oil a smaller bowl, and place the dough into it, cover and set it aside somewhere warm to prove, or rise, until doubled in size.
Turn out onto the floured surface, and knock back, knead slightly again. Divide the dough in half.
For the spinach bread:
(Use one half of the divided dough)
Melt the butter in a pot on the grid over the fire , add the onions, fry until they are soft, add the spinach, cover the pot and leave for a few minutes to ‘sweat’ until the spinach has wilted.
Remove from the fire, pour the spinach mixture into a sieve or colander and set aside to drain and cool.
Once the spinach has cooled, squeeze any excess liquid out, then spread the mixture over the rolled out bread dough.
Grind over plenty of salt and pepper. Crumble the feta evenly over the spinach.
Roll up the dough from the long side to make a ‘sausage’ , then slice into six even pieces, or rolls.
Tuck all six rolls into the greased bread pot side by side, cover with the lid and set aside to rise until about 2 cm from the top of the pot.
Place the pot over the fire, pile some hot coals on top, and bake for about 45 minutes – this time will vary, so take a peek inside every now and then, the rolls will be done when they are golden brown and sound hollow when tapped.
Reprinted with permission of Fired Up Cooking. To visit Fired Up Cooking‘s blog, click
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