Its all about BREAD!
I cant help but love this episode, bread is such a staple in our home. My signature bake is a bread that I bake often and it always takes pride of place on the dinner table and equally for a picnic served hot or cold. Although I have always enjoyed the traditional flavours of the Spanakopita filling I don’t feel restricted. I have added roasted pumpkin, sun-dried tomatoes and chorizo to this mix and the result has always been delicious.
This morning I baked on the Channel 9 Mornings program, with a backdrop of Greek flags and Ben and Sarah having lots of fun smashing plates and the Zorba music playing in the background I felt a real sense of pride for my Greek heritage. A proud overwhelming feeling of joy that I am able to share this recipe with you all!
Watch a very quick step by step taping on how to make the Platted Spanakopita Bread
http://channelnine.ninemsn.com.au/blog.aspx?blogentryid=1134330&showcomments=true
Platted Spanakopita Bread – Free Form Yeast Loaf
- 3 x 7g sachet dried yeast
- 250ml lukewarm milk
- 3 free-range eggs
- 5 cups plain flour, sifted, plus extra for kneading
- ½ cup caster sugar
- ¼ teaspoon salt
- 125g butter, melted
- ½ teaspoon vanilla extract
- ½ cup butter, softened
- 2½ tablespoons caster sugar
- zest of 2 oranges
- 2 teaspoons orange juice
- 3 teaspoons cinnamon
- 1 teaspoon vanilla bean paste
- 1 free-range egg yolk, beaten with 1 teaspoon water, for the egg wash
- 1 x 12-hole large muffin tray, lined with paper muffin cases
Method
Dissolve the yeast in the warm milk, beat in the eggs, and then mix in the flour, sugar and salt. Add the melted butter and vanilla and mix until evenly combined (it is easiest to use your hands). Cover and leave in a warm place until risen by half (about 30 minutes).
Combine the orange filling ingredients and chill to keep firm but still spreadable.
Gently flatten the dough and cut it into 12 equal portions. Roll out each portion into a rectangle about 8 x 24cm. Spread the orange filling ingredients along the centre of the dough. Fold the dough over the filling to encase it.
To make the rosette, tie the dough into a knot, wrapping the top loose end of the knot under the roll and pushing the bottom loose end firmly into the centre of the roll. Place each rosette on the baking tray. Cover and leave somewhere warm until almost doubled (approximately 30 minutes).
Towards the end of the rising time, preheat the oven to 180°C. Brush the rolls with egg wash and sprinkle with the chopped walnuts (if using). Bake for 25 minutes or until the rolls are golden and sound hollow when tapped underneath.
Your beautiful plaited loaf looked so delicious and I loved the lattice fold over effect on top. My word, there were some interesting flavours!! I am just conquering my fear of yeast and I have baked some bread and some cronuts!! I am so sad your bread bowl broke. La night I baked Amy Johnson slice for Morning Tea. I am sneaking an edge trimming now!!! Good luck with cheesecakes, though I know it has already happened. I love raspberry and white chocolate.
Loved your spanakopita loaf! I’m living near Athens & want to make this but fresh spinach isn’t in season just now. Can I use frozen spinach? If yes, how much? I really enjoyed the show.
Hi, if you dont have spinach you can use silverbeet or baby spinach, you can use the frozen one but you will need to squeeze as much water out of it as you can I think most frozen packets are about 200 grams so a little more than half of the packet should be enough for this recipe. I hope you enjoy it as much as we do at home. Kali Orexi (Bon Appetite) 🙂
Thanks Maria. I’ll have to try it with the frozen spinach as silverbeet doesn’t even exist here! I’m sure my Greek mother-in-law will be impressed 😉
Oh yay!,I’ve been watching GABO on youtube and your spanakopita bread looked SO amazingly good. It got all my Greek taste buds going! I’m going to the store in the morning to get some fresh spinach. I bought a new range/oven and it will be delivered later this week so this will be the last thing baked in my old oven, a great send off I think. Thank you from Hawaii for the recipe!
Pretty section of content. I just stumbled upon your
website and in accession capital to assert that I acquire in fact enjoyed
account your blog posts. Anyway I’ll be subscribing
to your feeds and even I achievement you access consistently rapidly.
Hi there Kerry, Im so glad you enjoyed the posts a few sections are like a stroll down memory lane with The Great Australian Bake Off. Stay tuned! It really is a small world.Cheers Maria 🙂