Several weeks ago I was at a farmers market in Florida where a french baker was selling his selection of baked goods. He had a fabulous spinach mozzarella bread that had just a hint of garlic. I decided after having several slices that I had to make this bread. It is great toasted with a little butter or sliced smaller and offered with a selection of cheeses and meats. Any way you decide to consume it I think you will like the flavor and texture.
Ingredients:
(Sponge)
2/3 cup all purpose flour
1/2 cup water (room temperature)
1/4 teaspoon instant yeast
(Dough)
3 cups all purpose flour
2 teaspoons salt
1 1/2 teaspoon instant yeast
3/4 cup water (room temperature)
3 tablespoons sugar
2 tablespoons olive oil
1 tablespoon minced garlic
1 cup mozzarella cheese (shredded) and a little extra for topping
1 cup frozen spinach (thawed and juice squeezed out)
First make the sponge by adding all ingredients into a medium bowl and mix to incorporate, cover and allow to sit on the counter for at least 3 hours (This will help the flavor, texture)
For the dough, in the bowl of a stand mixer fitted with a dough hook add the flour, salt and yeast then mix to incorporate. In the sponge bowl stir in the water, sugar and oil until combined. Add this sponge mixture, spinach, mozzarella cheese and garlic to the dry ingredients and mix at a low speed to combine. Increase the speed and knead the dough until the dough pulls from the side of the bowl (you may need to add a little flour if necessary) The dough should be slightly sticky but soft. Spray a medium bowl with vegetable spray and add the dough flipping so both sides are coated. Cover and place into a warm area allowing the dough to raise doubling in size. Pre-heat your oven to 400 degrees and position your rack towards the bottom of your oven. Spray a small bread pan 2 1/2″ x 4 1/2″ (a set of 6) with vegetable spray. Divide the dough equally into the six pans and tap down to seat the dough. Sprinkle with the remaining mozzarella cheese. Bake for 30 – 40 minutes until the center reaches 201 – 210 degrees. Allow to cool slightly then remove and cool completely on a cooling rack.
Enjoy
Chef Brian Klauss