Spinach and Celery Egg Bread | How to make Spinach and Celery Egg Bread

By Amrita Iyer  |  22nd Oct 2016  |  
5 from 4 reviews Rate It!
  • Spinach and Celery Egg Bread, How to make Spinach and Celery Egg Bread
Spinach and Celery Egg Breadby Amrita Iyer
  • Prep Time


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About Spinach and Celery Egg Bread Recipe

This is one of the easiest breads possible. Made in a total of 3 hours (includes proofing time). Deliciousness does not get better than this! I have used 2 leafy vegetables - Spinach and Celery. You can use any greens, onions, garlic...the sky is the limit! This bread is proud to say tried and tested by me and believe me - it rocks big time!

Spinach and Celery Egg Bread is a delicious dish which is liked by people of all age groups. Spinach and Celery Egg Bread by Amrita Iyer has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 8 people. You can find Spinach and Celery Egg Bread at many restaurants and you can also prepare this at home. This authentic and mouthwatering Spinach and Celery Egg Bread takes 85 minutes for the preparation and 35 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Spinach and Celery Egg Bread is a good option for you. The flavour of Spinach and Celery Egg Bread is tempting and you will enjoy each bite of this. Try this Spinach and Celery Egg Bread on weekends and impress your family and friends. You can comment and rate the Spinach and Celery Egg Bread recipe on the page below.

Spinach and Celery Egg Bread

Ingredients to make Spinach and Celery Egg Bread

  • For the bread :
  • 3 cups all purpose flour (maida)
  • 1/2 cup Milk powder
  • 4 tbsp potato starch (optional)
  • 2 tbsp sugar
  • 2 tsp salt
  • 3 tbsp butter
  • 1 egg
  • For the fermentation :
  • 2 tbsp Active dry yeast
  • 1/2 cup lukewarm water
  • 2 tbsp sugar
  • For the green mix :
  • 1 cup chopped spinach
  • 2 tbsp chopped Celery leaves
  • 1 tsp oil
  • A pinch of salt
  • 4 tbsp grated processed Cheese
  • Other ingredients for topping :
  • 2 tbsp Milk
  • 1 tbsp butter

How to make Spinach and Celery Egg Bread

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Cover with clingfilm and let it rise till it comes to the top of the loaf pan.
  11. 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.
  12. Bake for 35 - 40 minutes till a toothpick inserted in the centre comes out clean and the bread sounds hollow when tapped.
  13. 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.
  14. Serve with butter or as it is for a phenomenal breakfast!

My Tip:

You can make it without egg as well. Brush the loaf with plain milk before baking.

Reviews for Spinach and Celery Egg Bread (4)

Anuradha sharma2 years ago

Excellent one once again :)

Amrita Iyer2 years ago


Padma I2 years ago


krishna v2 years ago