Arts & Crafts Magazine

Spinach Challah

By The Dreams Weaver
Popeye would be proud of this challah creation! An entire bag of spinach for this batch of challah.Spinach Challah ~ The Dreams WeaverWhat you will need:Challah dough {recipe here}1 6 oz bag of fresh spinach (or can use frozen)FillingSemi-dried or sun-dried tomatoes  Topping1 eggSpinach Challah ~ The Dreams WeaverDirectionsSauté spinach with 1 tbsp neutral oil.Spinach Challah ~ The Dreams WeaverChop or blend spinach.Spinach Challah ~ The Dreams WeaverPrepare challah dough according to directions. When adding the water, first add the spinach to the measuring cup and then add enough water to equal the amount needed. (If using frozen spinach, defrost first)Preheat the oven to 375°F. 
Divide dough into 4 equal parts and then roll each part into a log, long enough to fit a loaf pan.Gently flatten each log so that it is about 2 inches wide. Place the tomatoes down the center of each log and pinch closed.Spinach Challah ~ The Dreams WeaverPlace the challah in a greased loaf pan and let the challah rise 30 minutes.Spinach Challah ~ The Dreams WeaverOnce the challah has risen, brush with an egg wash, and sprinkle with flaky salt. Bake for 35-40 minutes, until the top is golden brown and the challah is cooked through.
Slice open and look at those pockets of tomatoes inside your green challah!
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