The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Using fresh spinach instead of frozen?

Dragonbones's picture
Dragonbones

Using fresh spinach instead of frozen?

I've noticed that most recipes for adding spinach to bread involve purchasing frozen spinach, then thawing and draining it.  However, I've not see frozen spinach here, and have daily access to fresh spinach. My question is, if converting to fresh, do I need to blanch it first then freeze it, or just freeze it raw, then thaw it to get the same consistency, or just blanch it and chop it, or anything? Or just wash, chop and put it into the dough raw? I know I could experiment but rather than risk ruining a loaf, I thought I'd pick your brains first to see if anyone has experience to share here.  I do know to make sure it's well drained or squeezed dry, or else the hydration has to be adjusted. Thanks in advance!

fairnymph's picture
fairnymph

Wash it thoroughly, with very warm water so it wilts and essentially cooks (since spinach cooks so readily), then squeeze as much fluid out of it as you can after letting it drain for a few minutes. Chop coarsely and use as you would frozen spinach. :)

Dragonbones's picture
Dragonbones

That sounds reasonable -- I'll try it, thanks! :)