James
Ingredients
For the Green Color
- 3 cups fresh spinach leaves
- 1 cup fresh parsley
- ½ cup fresh cilantro
- 6–8 fresh basil leaves (optional)
- ½ cup water
- 1 tablespoon olive oil
Dry Ingredients
- 5 cups bread flour (or all-purpose flour)
- 2¼ teaspoons instant yeast
- 2 teaspoons salt
- 2 tablespoons sugar
- 2 tablespoons milk powder (optional)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried oregano (optional)
Wet Ingredients
- Green herb puree (prepared above)
- 1 cup warm water (add more if needed)
- 2 tablespoons olive oil
- 1 tablespoon honey
For Brushing
- 1 tablespoon olive oil or melted butter
Step 1: Prepare the Green Puree
Wash the spinach, parsley, cilantro, and basil thoroughly under cold running water. Remove thick stems if desired. Bring a pot of water to a boil and blanch the spinach for about 30 seconds. Transfer it immediately into ice water to preserve the bright green color.
Drain the spinach very well. Place the spinach, parsley, cilantro, basil, water, and olive oil into a blender. Blend until completely smooth. Continue blending until there are no visible leaf pieces. The puree should be silky and bright green.
Set the puree aside and allow it to cool to room temperature.
Step 2: Mix the Dough
In a large mixing bowl, combine:
- Flour
- Yeast
- Sugar
- Salt
- Milk powder
- Garlic powder
- Oregano
Mix these dry ingredients evenly.
Now pour in:
- Green puree
- Olive oil
- Honey
- Warm water
Mix everything together with a wooden spoon or your hands until a rough dough forms.
If the dough is dry, add one tablespoon of water at a time.
If the dough is sticky, sprinkle a little extra flour.
Step 3: Kneading
Transfer the dough onto a lightly floured surface.
Knead for 10–15 minutes.
During kneading:
- Fold the dough.
- Push it forward.
- Rotate it.
- Repeat.
The dough should gradually become:
- Soft
- Smooth
- Elastic
- Slightly springy
If using a stand mixer, knead with a dough hook for about 8–10 minutes.
The dough should pass the “windowpane test.” Stretch a small piece between your fingers. It should become thin without tearing.
Step 4: First Rise
Lightly grease a large bowl.
Place the dough inside.
Turn it once so all sides are lightly coated with oil.
Cover with:
- Plastic wrap
- Damp towel
- Bowl lid
Place in a warm spot.
Allow the dough to rise for about 1–2 hours until doubled in size.
Step 5: Punch Down
Gently press the dough with your fist to release trapped air.
Transfer to a work surface.
Knead gently for another 2–3 minutes.
Step 6: Shape the Bread
Shape into one of the following:
- Sandwich loaf
- Round boule
- Oval loaf
- Bread rolls
- Braided loaf
Place the shaped dough into a greased loaf pan or baking tray.
Step 7: Second Rise
Cover again.
Let rise for another 40–60 minutes.
The dough should become puffy and nearly double in size again.
Step 8: Prepare the Oven
Preheat the oven to 375°F (190°C) for at least 20 minutes.
Place an empty metal pan on the bottom rack if you want extra crust.
Step 9: Bake
Brush the loaf lightly with olive oil or melted butter.
Bake for 35–45 minutes.
The bread is done when:
- The crust is golden.
- The bottom sounds hollow when tapped.
- The internal temperature reaches about 200°F (93°C).
If the top browns too quickly, loosely cover it with foil during the final 10–15 minutes.
Step 10: Cooling
Remove the bread from the pan immediately.
Place it on a wire rack.
Allow it to cool for at least one hour before slicing.
Cooling helps the crumb finish setting and prevents the bread from becoming gummy.
Tips for the Best Green Bread
- Use very fresh spinach and herbs for the brightest color.
- Do not overheat the puree before mixing into the dough.
- Avoid adding too much flour; a slightly soft dough produces softer bread.
- Brush with butter after baking for a softer crust.
- Add sunflower seeds, pumpkin seeds, sesame seeds, or flaxseeds for extra texture.
- Mix in grated cheese, chopped olives, roasted garlic, or dried herbs for additional flavor.
- Store the cooled bread in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
Serving Ideas
This homemade green bread is delicious served with:
- Butter
- Cream cheese
- Garlic butter
- Avocado
- Hummus
- Pesto
- Tomato soup
- Vegetable soup
- Grilled cheese sandwiches
- Chicken sandwiches
- Egg sandwiches
- Toast with honey or jam
The finished bread has a soft, fluffy interior with a mild herbal flavor and a naturally vibrant green color from the fresh leafy greens.
