Spinach and Celery Egg Bread

Put the lukewarm water and sugar in a large mixing bowl. Add yeast and mix with a fork. Keep the mixture covered for 15 - 20 minutes till it becomes foamy and rises. This means the yeast is activated.

Meanwhile heat 1 tsp oil and saute the spinach and celery leaves. Add salt and they will begin to release their fluids till the fluids dry up and the leaves are wilted. Keep aside to cool.

On the activated yeast add flour, milk powder, potato starch, sugar and salt. Mix well. Break the egg in a cup or bowl and beat it well. Keep 2 tsp of the beaten egg aside and mix the rest into the dough.

Add water only if necessary as sometimes there is no need of a liquid to bind the dough as the yeast and egg are sufficient. But add water in case the dough is too dry.

Mix into a firm dough which does not stick to the bowl. Grease the bowl with butter or oil and keep the dough inside it. Cover with clingfilm and keep aside to rise for 1 hour.

The dough would have doubled in volume after an hour. Sprinkle your counter top with a little flour and take out the risen dough onto it. Punch down the dough and keep the softened butter in the center.

Fold over the corners and knead till the butter is completely incorporated into the dough. Put the dough back into the bowl and cover with clingfilm. Let it rise for another hour. Prepare a loaf pan for baking.

After the dough has risen, flour the counter top and take out the dough onto it once again. Flatten it out and place the spinach celery mix in between. Keep aside 1 tbsp for the top.

Fold over the corners and knead the mix into the dough till well incorporated. Flatten into a rough rectangle and fold the four sides like an envelope. Then roll into a cylinder and place it seam side down into the loaf pan.

Cover with clingfilm and let it rise till it comes to the top of the loaf pan.

Preheat the oven to 180 degree C 15 minutes before you bake the bread. Mix the reserved beaten egg with the milk and brush the top of the risen loaf with this. Spoon the remaining spinach celery mixture on the loaf and sprinkle with grated cheese.

Bake for 35 - 40 minutes till a toothpick inserted in the centre comes out clean and the bread sounds hollow when tapped.

Take out and leave to cool in the pan for 30 minutes. Apply 1 tbsp butter over the warm bread. Then loosen sides with a knife and take it out from the pan. Cool completely before serving.

Serve with butter or as it is for a phenomenal breakfast!