Was looking to make an herb bread for a birthday party. While rummaging through the pantry, I came across a little package of Spinach Dip & Seasoning Mix (made by Muddy Trail Jerky, Co., a small business located in Granville, NY).
Although I haven’t actually made dip with this mix, the ingredients seemed like they would be a nice addition to flavor a loaf: salt, dried spinach, milk powder, onion powder, garlic powder, and butter powder. Turned out awesome!
Spinach Dip Bread
Was looking to make an herb bread - when a little package of Spinach Dip & Seasoning caught my eye. Turns out, it makes a great loaf. Yay, impulse decisions!
- 1 scant tablespoon (or one ¼-ounce package) active dry yeast
- 1 teaspoon sugar
- ¼ cup warm water about 110 degrees
- 1½ cup warm water about 110 degrees
- 2 tablespoons spinach dip mix
- 1 teaspoon salt
- 4 cups unbleached flour
In a small bowl, stir yeast and sugar into ¼ cup water to soften.
Combine 4 cups of flour, salt, and spinach dip mix in a large bowl.
Add the yeast mixture and the rest of the water and stir assertively for about 2 minutes, pausing once or twice to bemoan how out of shape you are (maybe that's just me). Toward the end, you may need use your hands to finish mixing.
When the dough is manageable enough to knead, turn the dough out onto a floured work surface. Knead until you have a smooth, elastic dough (adding flour as necessary).
Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with plastic wrap and a tightly woven towel and let rise until doubled, about one hour. Secret baker wisdom: put your rising bowl in the oven with the oven light on - the heat is just right to create a nice warm space for the first rise.
Place the dough in a well-floured proofing basket, cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
About 30 minutes before baking, place the cloche base in the oven and preheat to 450 degrees.
When ready to bake, take the cloche base out of the oven and put it on the stove. Place a circular cut of parchment paper in the base of the cloche (or sprinkle the base with corn meal or semolina flour). Gently turn the dough onto the cloche base and score the top of the loaf in fancy patterns with a sharp knife.
Place the cloche into the oven. Cover with the cloche lid. Bake for 25 minutes and then turn the temperature down to 400 degrees. Bake for 15 more minutes and then take the cloche lid off. Bake for another 10-15 minutes or until the crust is golden brown.
The internal temperature of the loaf should be about 190 degrees. Immediately remove bread from the cloche base and cool on a rack.