![\"18\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/11\/183.jpg\")
<\/a><\/p>\nSpinach Pullman Loaf<\/strong><\/p>\n Yes, I continue to enjoy baking pullman loaf bread.<\/p>\n <\/p>\n This weekend I had lots of fresh spinach and I thought it would be fun to turn my bread green.<\/p>\n You can’t really taste the spinach in this bread, but the color is beautiful and it’s naturally colored. So why not, right? This bread is delicious when toasted, but I think this will make beautiful sandwiches, too!<\/p>\n \u307f\u3069\u308a\u306a\u98df\u30d1\u30f3<\/strong><\/p>\n \u307e\u3060\u307e\u3060\u98df\u30d1\u30f3\u4f5c\u3063\u3066\u307e\u3059\u3088\uff5e\u3002<\/p>\n \u30c6\u30ea\u30fc\u3053\u3093\u306a\u306b\u597d\u304d\u306a\u3089\u3001\u3082\u3063\u3068\u65e9\u304f\u4f5c\u3063\u3066\u3042\u3052\u308c\u3070\u3088\u304b\u3063\u305f\u3002<\/p>\n \u3068\u3044\u3046\u3050\u3089\u3044\u3001\u7f8e\u5473\u3057\u3044\u3001\u3068\u98df\u3079\u3066\u304f\u308c\u307e\u3059\u3002<\/p>\n \u3067\u3001\u4eca\u56de\u306f\u30df\u30c9\u30ea\u8272\u304c\u7f8e\u3057\u3044\u307b\u3046\u308c\u3093\u8349\u98df\u30d1\u30f3\uff01<\/p>\n \u5b9f\u306f\u4e00\u5ea6\u76ee\u306e\u6311\u6226\u306f\u3001\u898b\u4e8b\u5931\u6557\u3002<\/p>\n \u6c34\u5206\u304c\u591a\u3059\u304e\u305f\u306e\u3068\u3001\u767a\u9175\u3092\u3057\u904e\u304e\u305f\u306e\u3068\u3001\u713c\u304d\u6e29\u5ea6\u304c\u307e\u305a\u304b\u3063\u305f\u306e\u3068\u3001\u3044\u308d\u3044\u308d\u30c0\u30e1\u70b9\u304c\u305d\u308d\u3063\u3066\u3001<\/p>\n \u51fa\u6765\u4e0a\u304c\u308a\u306f\u3001\u30c0\u30e1\u30c0\u30e1\uff08\u82e6\u7b11\uff09\u3002\u3002\u3002<\/p>\n \u601d\u308f\u305a\u53eb\u3093\u3067\u3057\u307e\u3046\u307b\u3069\u30b7\u30e7\u30c3\u30af\u3067\u3057\u305f\u3002<\/p>\n \u713c\u304d\u3042\u304c\u3063\u305f\u3082\u306e\u3001\u578b\u304b\u3089\u305d\u306e\u307e\u307e\u30b4\u30df\u7bb1\u884c\u304d\u3002\u3002\u3002\u5d29\u308c\u305f\u30d1\u30f3\u3001\u601d\u308f\u305a\u30d1\u30f3\u30c1\u3057\u3066\u3057\u307e\u3044\u307e\u3057\u305f\uff08\u60b2\uff09\u3002<\/p>\n \u30c6\u30ea\u30fc\u306f\u307e\u3060\u4ed5\u4e8b\u304b\u3089\u3046\u3061\u306b\u623b\u3063\u3066\u306a\u304b\u3063\u305f\u306e\u3067\u3001\u3053\u306e\u60c5\u3051\u306a\u3044\u59ff\u3092\u898b\u3089\u308c\u306a\u304b\u3063\u305f\u306e\u304c\u6551\u3044\uff08\u7b11\uff09\u3002<\/p>\n \u4e8c\u4eba\u3067\u5915\u98df\u306b\u51fa\u304b\u3051\u3066\u304a\u8179\u3082\u3044\u3063\u3071\u3044\u306b\u306a\u3063\u305f\u3089\u3001\u3061\u3087\u3063\u3068\u5143\u6c17\u304c\u51fa\u3066\u304d\u3066\u3001\u591c\u30829\u6642\u3092\u904e\u304e\u3066\u304b\u3089\u3054\u305d\u3054\u305d\u3068\u30ea\u30d9\u30f3\u30b8\u30d9\u30fc\u30ad\u30f3\u30b0\u3002<\/p>\n \u3061\u3087\uff5e\u3063\u3068\u6a2a\u304c\u578b\u306b\u304f\u3063\u3064\u3044\u305f\u7b87\u6240\u304c\u3042\u308a\u307e\u3057\u305f\u304c\u3001\u305d\u308c\u4ee5\u5916\u306f\u3046\u3093\u3046\u3093\u3001\u826f\u3044\u611f\u3058\uff5e\u3002<\/p>\n \u3053\u306e\u307f\u3069\u308a\u8272\u3001\u898b\u3066\u308b\u3060\u3051\u3067\u5143\u6c17\u304c\u51fa\u307e\u3059\u3002<\/p>\n \u30b5\u30f3\u30c9\u30a4\u30c3\u30c1\u306b\u3082\u4f7f\u3063\u3066\u307f\u305f\u3044\u98df\u30d1\u30f3\u3067\u3059\u3002<\/p>\n \uff0a\u8ffd\u8a18\u3002\u3061\u306a\u307f\u306b\u3001\u30e9\u30c3\u30d4\u30f3\u30b0\u7528\u306b\u4f7f\u3063\u305f\u888b\u306f\u30b3\u30c1\u30e9<\/a>\u3002\u3053\u3046\u3084\u3063\u3066\u30d7\u30ec\u30bc\u30f3\u30c8\u3057\u3066\u307f\u305f\u3044\u3093\u3060\u3051\u308c\u3069\u3001\u3082\u3046\u3061\u3087\u3063\u3068\u7df4\u7fd2\u3057\u3066\u304b\u3089\u3058\u3083\u306a\u3044\u3068\u3061\u3087\u3063\u3068\u4e0d\u5b89\u3060\u308f\uff5e\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Spinach Pullman Loaf Yes, I continue to enjoy baking pullman loaf bread.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,19],"tags":[],"class_list":["post-33977","post","type-post","status-publish","format-standard","hentry","category-bread","category-leaf-vegetabes"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=33977"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33977\/revisions"}],"predecessor-version":[{"id":34035,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33977\/revisions\/34035"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=33977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=33977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=33977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n(I like it when I know what makes my food green, or red, or yellow.)<\/p>\n<\/a><\/p>\n
\n7g dry yeast
\n30g dry milk
\n30g sugar
\n9g salt
\n450g bread flour
\n30g butter, at room temperature1. Dissolve yeast in the spinach water.
\n2. Add all the ingredients except for butter. Mix and knead well.
\n3. Fold in butter. Knead more until smooth. Form a ball. Place the ball in a bowl and cover with plastic wrap. Let it rise for about 1 hours until doubled in bulk.
\n4. Press the dough with hands to get the air out. Divide the dough into two and form two balls. Let them rest covered with towel for 15 minutes.
\n5. Roll out the dough flat, and roll them into two logs. Place them in the greased pan. Let them rise until they come up to 8\/10 in height.
\n6. Cover with a lid. Bake in the oven at 350 F for 20 minutes and then at 390 F for 10 minutes.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"