Serves:
Prep time:
Bread
| Baby spinach leaves | 75g or 2 ½ cups |
| Birch & Waite Green Goddess Dressing & Sauce | 65g or ¼ cup |
| Dairy free milk, warm | 65g or ¼ cup |
| Plain flour or bread flour (start with less flour and add more if needed) | 250g to 310g (2 to 2 ½ cups) |
| vegan block butter, room temperature * | 55g (¼ cup |
| sugar | 25g (2 tbsp) |
| dried oregano, rosemary or other Italian style herbs | 2 tbsp |
| instant yeast | 2 tsp |
| To glaze | |
| vegan butter, melted | 1 tbsp |
| fresh or dried herbs | 1 tbsp |
Method
- 1. Add the spinach, Green Goddess Dressing & Sauce and milk to a blending jug and blend with animmersion blender. You can use a stand blender but you’ll need to scrape the sides a lot.
- In a large mixing bowl or stand mixer, add the spinach mixture and all the other ingredients.
- Mix and knead the dough until soft and stretchy. Add more flour if your dough is too sticky or moremilk if your dough is too dry.
- Place the dough in a clean bowl. Cover with a tea towel and leave in a warm spot for 1-2 hours oruntil doubled in size.
- Divide the dough into 23 equal parts. Shape each part into asmooth ball.
- Place a sheet of baking paper on a large baking tray.
- Arrange the dough balls on the baking tray in a Christmas tree shape. Leave a little room betweeneach ball as they will expand.
- Cover the tray with a tea towel. Let the dough rest in a warm spot for 1-2 hours or until the doughis puffy again.
- When you’re ready to bake, preheat your oven to 180°C. Bake the bread for 22-28 minutes or until the surface is evenly golden brown and the sides of each ball looks cooked.
- To make the glaze, mix the butter and herbs in a small bowl. Brush the glaze on your bread whileit’s warm.
- Serve warm!
Notes *Spreadable vegan butter will work but you will need to add more flour
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