Plain and Spinach Loaf Bread [Straight Dough Method]

Seen this bread recipe from  somewhere but can't recall.  So I use the Sweet Potato Loaf Bread recipe from Cathy's blog to bake this bread with some adjustment to suit the ingredients I have. I used plain yoghurt instead of whipping cream.

This loaf bread is soft and moist but quite time consuming to make.  I wouldn't bake this bread if there is time constraint because you need to knead the dough separately.  The quantity here is to make 2 loaves and 1 loaf [qty in red].

Ingredients - Plain Dough 

[makes 2 loaves]

280 gm bread flour [140 gm]

30 gm wholemeal flour [15 gm]

2 tbsp castor sugar [1 tbsp]

1/4 tsp salt [1/8 tsp]

1 tsp instant yeast [1/2 tsp]

140 gm whipping cream [70 gm]

20 gm shortening [10 gm]

Ingredients - Spinach Dough 

[makes 2 loaves]

300 gm bread flour [150 gm]

40 gm wholemeal flour [20 gm]

100 gm spinach puree [50 gm]

2 tbsp castor sugar [1 tbsp]

1/4 tsp salt [1/8 tsp]

1 tsp instant yeast [1/2 tsp]

140 gm whipping cream [70 gm]

20 gm shortening [10 gm]

1. Knead the dough separately until smooth [may need to add a little water - about 30 ml] and add in shortening.  Continue to knead until soft, smooth and elastic [window pane stage].  Shape both  into round balls and cover to proof for 1 hour.
2. Punch down both dough and fold into thirds.  Then roll each dough into 1" thickness.  Stack the 2 flattened dough together  and roll up tightly to form a roulade.
3. Place in baking tin [Pullman's tin],  sprinkle some oats on bread.  Leave in the oven to proof for 1 hour.
4. Remove dough from oven to preheat oven to 160 degrees C for 10 minutes.  
5. Baked bread for 45 minutes.  Remove from tin immediately to cool on rack before storing.