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Wednesday, August 20, 2014

Cherry tomato and spinach bread

A nice bread to have around when you plan on serving your favorite soup with something crusty and warm and delicious. It's also great on its own, just with a little butter and a pinch of salt. I like it because it's a lovely change from plain bread, especially when you feel like incorporating more fresh goodies into your diet (and baked stuff). Enjoy.
Recipe slightly adapted from James Tanner.

Last year: Tiny German pancakes with strawberry filling.
Two years ago: Strawberry, banana and flax seed muffins.
Three years ago: Baby making and no cooking :).

Ingredients (for a small round bread):
  • 150 g all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 85 g butter, cubed
  • 1 egg, beaten
  • 2 tablespoons milk
  • 2 large handfuls of spinach leaves, finely chopped
  • 6 cherry tomatoes
  • 2 tablespoons olive oil (for brushing)

Preheat oven to 180 degrees C.
Mix the flour with the baking powder and the salt and pepper. Cube the butter into the flour and rub it in with your hands. Also add the milk and the egg.

Mix again. Blitz the spinach in a blender for a faster chop and incorporate it in the bread dough. Shape a round bread from the whole thing and put it on a baking paper-lined tray. Insert the cherry tomatoes around the edges and brush with olive oil:

Put it in the preheated oven and bake for 10-12 minutes. Take out and allow to cool a bit.

Cut into wedges and serve right away. It's done, dig in! :)

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