There are so many different kinds of bread. You could make sourdough where you feed a starter flour to grow it and keep it alive, you can retard loaves in the refrigerator overnight, there are paté fermentes, bigas and all kinds of other preferments and sure it is great to have knowledge of all these breads but at the same time it is nice to have a tried and true everyday bread. A bread with some shelf life, a bread that little kids like and one that is good with which to make a variety of sandwiches.
For me this is that loaf. It debunked the idea that my two girls would only eat white bread. They love it. It fits into my notion that I won’t make bread that isn’t at least 75 percent whole wheat. It makes two loaves that will be around just long enough that you won’t need to throw it out because it is old.
Be sure to buy a fine grind whole wheat flour and make sure to buy it at a store with high turnover of its whole wheat. Countless times I have brought a bag home only to open it and it is rancid. Whole wheat flour should smell like a wheat field not rancid oil or some other off smell.
I like to braid this loaf for two reasons. One it looks pretty and two, when I make this loaf on a Sunday it is nice to bake it about two hour before dinner, remove it from the oven to cool a little, then serve it warm and let people tear off a hunk. It will tear at the braids like dinner rolls would. Continue reading →
Plastic dough scrapers make one of the best dirty dish cleaning tools around. For my pans they are non-scratch, get into the crooks and crannies removing all the stuck on stuff in a jiff. I always have two on hand just for dirty jobs like getting the ring of crud around the top of a pot knocked loose, or that thin layer of cake stuck to the bottom of the cake pan. They are bendable, have different shaped edges for different jobs and big enough you can get a good grip on them. This is a great tool to have when you need it and they are cheap, 99 cents or so.
Most people, it seems, remember the first time they ate spinach pie. Chances are you were at an ethnic restaurant, maybe on your first food adventure to a Greek establishment, feeling continental and worldly. Maybe you where in college and eating at the local hippie restaurant where they also introduced you to North African Peanut Stew with Tofu, bags of tamari pepitas and herbal tea.
The joint smelled of clove cigarettes, Turkish coffee and sweat. Hank Williams and Lefty Frizzell tunes rained down from the speakers above and mingled with the smell of patchouli making you think it was the birth of cool. There are newspapers hanging on bamboo racks, a clothesline drying out today’s laundry, for anyone to pick up and read. People played checkers and chess and snacked on millet muffins.
It was a health food restaurant without a non-smoking section. In the kitchen Moosewood cookbooks lined the shelf above the stove. The food was vegetarian except on Sunday morning when all of campus lined up for a killer breakfast that included sausage and bacon. Sunday being the only day the restaurant actually made money.
Just sitting in the pine high-backs with a good cup of your daily grind and a used but unopened copy of The Sheltering Sky, lying face up on the table, made you feel smart. Lots of broody wannabes wrapped in black with their berets mimicking Kerouac, but really, all of them a breed of Caulfield. Each with tattered composition notebooks lying open to the first page waiting for that initial first stroke of the pen.
It was an ocean of intellectual doldrums, bitter hopes and angst filled dreams. Everyone who came here was looking for more than a good meal. They had either lost the wind in their sails or were looking for an intellectual soul mate with which to share their troubled waters, if not their sheets.
And, yet, you came back. Somehow at this place in time, the angst ridden shirt feels comfortable, it fits and you fit or maybe the spinach pie, really, was just that good.
Serves 4 as part of a larger meal
For the strudel dough:
1 1/4 cup all purpose flour dough
1 tablespoon plus 2 teaspoons safflower oil
5 to 7 tablespoons cold water
For the filling:
2 tablespoons olive oil
2 cups yellow onion, small dice
1 1/2 tablespoons garlic, minced
two 1 x 4 inch pieces of orange zist
1 teaspoon finely grated orange zest
10 oz. baby spinach, washed
1 cup fresh bread crumbs
1/2 cup crumbled feta cheese
1/2 to 1 teaspoon red pepper flakes
2 tablespoons currants
kosher salt and fresh ground black pepper
1. Place the flour, safflower oil and water into the bowl of a mixer and using the paddle attachment mix the ingredients until they become well combined and elastic.
2. Turn the dough out and need it till it is satiny smooth. Wrap in plastic wrap and let it rest for 1 hour. You can make the dough up to a day in advance and store it, wrapped, in the fridge. Just be sure to let it come to room temperature before shaping the dough.
3. Place a large saute pan over medium high heat and add the olive oil. Add the orange zest strips and let them bubble away for a few minutes. Remove the strips.
4. Add the onions and cook them until they just start to turn golden at the edges. Season them lightly with salt and pepper, remember feta is salty. Add the garlic and chili flakes and stir until fragrant.
5. Add the spinach and turn it with tongs in the pan to coat it with oil and to wilt it. Once it is mostly wilted turn it out into a clean kitchen towel that is set in a colander. Pull the edges of the towel together then place your tongs around the towel, like a hair pin, and use the tongs to twist the towel into a ball around the spinach and squeeze out the moisture.
6. Place the pan back over the heat and add a more olive oil. Add the bread crumbs and brown them. Add the grated zest and the cooked spinach to the pan and mix to combine. Remove from the heat and cool. Once cool add the feta and currants. Taste and adjust the seasoning as necessary.
7. Preheat the oven to 375 ˚F.
8. A large 18 x 24 wood cutting board works great for this but the corner of a counter or table will do as well. Cover the cutting board with a large, non terry cloth, towel or apron. Dust it with flour.
9. Flatten the dough into an 8 inch disk and dust it with flour. Work it out with you hands into a larger disk. 12 to 14 inches round. Now, hook an edge of the dough onto a corner of the board. Using the backs of your hands, tucked under the dough, start stretching and pulling, gently, the underside of the side of the dough towards the empty corners of the board. If you get a whole just pinch the dough back together and continue. You can stretch the thicker edges from time to time with your hands. Keep stretching from the underside of the dough with the backs of you hands until the dough is transparant and eggshell thin and is 18 x 18 inches.
10. Sprinkle the dough with a little bit of olive oil and using a pastry brush gently and lightly coat the dough with the oil.
11. Lift the dough into a 12 inch non-stick saute pan leaving the edges of the dough to hang over the sides. Trim off the thick edges of the dough with scissors.
13. Place the filling ingredients into the center of the dough. Grab the edges of the dough and bring then to the center of the pan. Pinch the center and twist the dough. Pinch of the dough ball in the center.
14. Bake in the preheated oven for 45 minutes or until brown and crusty. Remove from the oven and let the pie rest for 20 minutes. Cut into wedges and serve.