Spinach Bread filled with Eggs

Baking instructions :

• This recipe takes a fair bit of time to complete. Because it is a no knead bread recipe, there are multiple proofing stages (4 compared to the standard 2 proofing)
• I use a 30L oven and always tend to bake bread around 220°C -230°C. 
• The bread dough goes through 3 initial proof, with folding in between each proof. In the last step, the dough is again proofed for the last time once it has been wrapped around the soft boiled egg
• I live in Delhi, and currently it is very cold. So I place the dough bowl(where the dough will proof) in warm water in a wok/kadhai. The water shouldn’t be too hot, or too cold. And I reheat the water every time it reaches room temp(5-16 °C) which is every 40 minutes.
• The best way to work on sticky dough, is to “stretch and fold” it. You stretch the dough by grabbing one end of the dough and fold it over the existent amount of dough. Turn the bowl 90 degrees and repeat “stretch and fold”. Repeat 2-3 more times before leaving the bread for proofing again.

Instructions :

1. In a bowl, add Luke warm water, and honey. Mix, and add active dry yeast.
2. Mix the yeast and leave the bowl, covered, for 10 minutes
3. Meanwhile, Take 2 cups of chopped spinach leaves.
4. Steam the spinach leaves until soft. Squeeze excess water, add it to a blender, add 3 tbsp water at first and blend.
5. Once the spinach is blended into a smooth paste, keep it aside
6. By this time the yeast will have activated and risen. 
7. Add oil, AP flour(maida) and Atta, salt and the spinach puree. Mix everything together. The resultant dough will be sticky. No need to add more flour at this stage. 
8. Wet your hands, and work on the dough to strengthen it (gluten formation). Generally I just stretch it, and fold it until the dough seems firm.
9. Add oil and proof in a warm place for 1- 1.5 hour. This is the first proof
10. The dough will have risen. Smash the dough to let out all the air out.
11. Stretch and fold for a total of 4-5 times and leave the dough covered in a warm place so it can proof again.
12. Proof for 1-1.5 hours and repeat the process 2 more times
13. Once the third rise is complete, take out the dough, divide it into equal sections.
14. Boil eggs for 6.5 minutes
15. Cold shock the eggs with cold water and very gently take the upper shell off. 
16. Coat the egg with some flour.
17. Take one of the dough sections, stretch it to about 25 cm or the length of a ruler
18. Wrap the egg with the dough from the bottom towards the top. 
19. Coat a cupcake tray with oil and place the wrapped eggs into it.
20. Let the dough rise for another 40 minutes.
21. Season with salt and Italian herb mix
22. Preheat an oven at 220°C. And bake at 220°C for 20minutes or until the top of the bread develops a golden brown crust. I baked the bread in the middle tray with both coils turned on for equal heat on both top and bottom

Serve warm and save some for the next morning. Warm it in a pan or microwave and enjoy!

All my love, Feashts