One thing I am very grateful for is that when I was younger, my mom would let us kids bake whenever we wanted to. As a result, we all know our way around a kitchen. Usually it meant brownies or cookie dough that we simply ate instead of baked. But I recall a couple of times when I would experiment.
Once, when I was about seven or so, I grabbed a cookbook and read a bunch of recipes. I looked at what ingredients were used and made my own list of what to put in a cake. When I made it, it actually worked. It wasn’t half bad either. It was good enough that we kept the recipe and made it again.
Another time I wasn’t so lucky. When I was maybe 10, instead of looking at recipes, I just threw a bunch of ingredients in a bowl. I’m pretty sure there was some orange juice in there. When I baked it, I somehow managed to create a concoction that was burned on top and liquid on the inside. It was definitely not edible as a cake, but the runny part was actually good over ice cream. Go figure.
A new idea
I still like to experiment sometimes. This week, instead of coming up with something new from scratch, I thought I’d take a reliable recipe and Stealth Health it into something I’ve never heard of before. So you know how you can get pasta in different colors to get the added nutrition of spinach and tomatoes? Well, I thought, why not try bread? And, to top it all off, this recipe is so easy that you don’t even have to knead the dough. No-knead, veggie-laced bread. It’s simple and surprisingly good. And it looks fun because it’s green!
- 3 1/8 cups all-purpose flour
- 1 1/2 tablespoons Activz Spinach Powder
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon active dry yeast
- 1 1/2 cups water
- Olive oil
- Coarse salt (optional)
- In a medium to large bowl, stir together the flour, Activz Spinach Powder, salt, sugar and yeast. Add the water and mix until combined. Do not overmix.
- Sprinkle with a bit of flour, cover the bowl with a cloth, and let it rise at room temperature for 12–18 hours.
- Dust the counter with plenty of flour and scrape the dough out of the bowl on the flour. Fold the dough over itself two or three times to shape it into a flattened ball.
- Place a clean kitchen towel on the counter and sprinkle with more flour. Move the dough onto the towel. Brush the dough with olive oil. Sprinkle with a little coarse salt, if desired. Fold the edges of the towel loosely over the dough and let rise for an hour or two.
- Half an hour before the second rise is finished, preheat the oven to 500°. Get a baking tray and grease it or line it with parchment paper.
- When the dough is done rising, cut it into four strips. Carefully stretch each into the shape of a breadstick about the length of the pan. When placing the dough, leave some space between each breadstick. Brush it again with olive oil and, if you would like, sprinkle a little more coarse salt on.
- Bake for 10–20 minutes until the crust is golden.