Spinach Loaf Bread [Straight Dough Method]

Was wondering how blended spinach [aka pui ling chye in Hokkien or poi choi in Cantonese] turn out to be in bread.  Will it change colour or does it have a raw vegetable smell.  The answer is NO.  No vegetable smell, the colour was natural an beautiful.


The texture is soft but firm and compact.  I believed it is because plain flour is used instead of bread flour.  Has anyone tried this kind of bread before?  Perhaps, you would like to share some info or views on this kind of bread.

Spinach [Pui LingChye/Poi Choi]

Spinach Bread Dough

300 gm plain flour

1 tbsp skimmed milk powder

1/2 tsp salt

2 tbsp sugar

1 small egg

100 gm spinach - washed and drain in colander [blend with 70 ml water] - should get about 170ml

2 tsp yeast

1 tbsp butter

1. Knead all dough ingredients [except butter] on slow speed to combine.   Then  continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
2. Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined.  Knead for about 5-7 minutes to get to window pane stage or dough is not sticky.
3. Form dough into a ball.  Place in a bowl covered to rest for 1 hour or double in size.
4. Punch down rested dough.  Divide into 3 equal portions.  Round up into a ball.  Fold into thirds then roll each portion into a rectangle.   Roll up like swiss roll and seal the edges well.  Place the 3 small loaves in greased Pullman's tin.
5. Leave in oven to proof until double in size [about 1 hour].  
6. Bake in preheated oven at 170 degrees C for 30 minutes.  Remove and cool on wire rack.