Spinach & Herb Bread

SpinachHerbThis is a tasty variation on basic bread. It is delicious to have with soup or alongside a main meal. I often make a loaf like this when I am having friends or family for a BBQ meal. You can use any herbs that you have handy or growing in your garden. I like to use basil, parsley and chives. I have made this loaf using a criss-cross plait method but you can be as creative as you like! There are some great YouTube clips on bread shaping if you feel like trying something different (share a photo on our Facebook page if you have success with an interesting loaf shape, I’d love to be inspired by you!)
You can find my basic bread recipe here and my tip sheet for bread making here.

Spinach & Herb Bread
Prep Time
Cook Time
Total Time
Recipe type: Bread & Dough
Serves: 1 large loaf
Spinach and Herb Butter
  • 100g butter
  • 1 cup spinach leaves
  • 1-2 cloves garlic
  • Handful of herbs of choice - fresh is best!
One batch of basic bread dough - find the recipe here
  • 300g lukewarm water (280g if you have rainwater)
  • 1.5 tsp yeast
  • 500g baker’s flour
  • 1 tsp sugar
  • 1.5 tsp salt
  • 15g light oil
Spinach and Herb Butter
  1. Place spinach, garlic and herbs into Tmx bowl and process speed 6, 5 seconds.
  2. Add butter and mix for a further 5 seconds, speed 5 until combined. Remove from Tmx bowl and set aside. Don't clean the bowl.
Prepare a batch of basic bread dough.
  1. Add all bread ingredients to the bowl in the order listed.
  2. Mix 5 seconds, speed 5.
  3. Knead 4 minutes, interval setting.
  4. Transfer to a lightly oiled bowl or mat and let rise 10-15 minutes. I use my mat and wrap the ball of dough up like a parcel.
  5. After the first rise knock it down and roll into a large rectangle. Cut in half.
Prepare Loaf
  1. Spread the herb and garlic butter mix down the middle of each rectangle. Make diagonal slices down the edges and fold the flaps in across the top to make a criss-cross pattern loaf. You can make any sort of shape you like of course. Even rolling into scrolls would be great.
  2. Let rise in a warm spot until doubled in size. If you have time a long slow rise will give better results than a quick hot one.
  3. Bake in a preheated 200 degree oven for approx 15 minutes until golden on top and hollow sounding when tapped.



    • admin says

      I have never frozen it (it never lasts that long here) but it would be fine. If you freeze the whole loaf I would defrost and then re-fresh it in a low oven (50-60 degrees) for 10 minutes. If you are freezing it in slices I would just defrost and eat, or heat slightly in the microwave if you want it warm.

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