Grandmother’s Spinach Bread / Pane Di Spinaci Della Nonna - Cuisine Magazine - From New Zealand to t
The Italians eat lots of bread and are crazy about greens – this recipe combines them both. It’s the sort of thing they might eat at harvest time as an all-in-o
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Ingredients
- 15g fresh yeast
- 350ml body-temperature water
- 350g strong white unbleached flour
- 150g fine semolina
- 2 teaspoons sea salt
- 350g fresh spinach
- 2 tablespoons extra virgin olive oil, plus extra for oiling
- 1 garlic clove, finely chopped
- 2 tablespoons black olives, pitted and finely chopped
- freshly ground black pepper
- 1 large egg white, beaten with 2 teaspoons water for egg wash
- handful of sesame seeds
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