The Spinach and Smoked Applewood Bread was designed as a variation on traditional ingredients and methods, you can include fillings of your choice. Other variations include Basil Pesto and Chorizo & Parmesan. This bread is normally served as an appetiser.
– 2tsp caster sugar
– 435ml warm water
– 20g fresh yeast
– 750g strong bread flour
– 2tsp salt
– 40g butter
– 1 egg beaten
– 100g spinach
– 50g smoked Applewood cheese
1. Mix sugar with some of the warm water and yeast in a jug and let stand in a warm place for 5 minutes.
2. Sift the flour and salt into a large bowl and rub in the butter.
3. Pour in the yeast mixture adding the remainder of the water.
4. Knead for about 10 minutes or until the dough is smooth and springy to touch.
5. Put the dough in large greased bowl, cover with cling film and place somewhere warm to rise until it has doubled in size.
6. Preheat the oven to 220c/gas mark 7.
7. When dough has doubled in size knock back for 2-3 minutes.
8. Leave to relax for 10 minutes.
9. Roll out the dough and layer the spinach and cheese then roll the bread so the filling is in the centre.
10. Allow to rise again in a warm place until it has doubled in size again.
11. Gently brush with egg wash and bake in oven for 30-45 minutes.
12. When cooked there should be a hollow sound when base is tapped.
13. Leave to cool on wire rack.
John’s first job in a kitchen was not as a chef but as a part time kitchen porter in the Foxhunter Pub in Lucan. Aged just 15, John worked part time while studying for his leaving cert. By the time he finished school he was working as a trainee chef having developed a love of all things food.
Having worked in various restaurants over the years, John’s more recent experience has been in the hotel industry and he has worked as Executive Sous Chef in the Village at Lyons and Druids Glen. John has recently joined the team at the Station House Hotel, heading up the Signal Restaurant. John takes pride in using only the freshest ingredients sourced through local producers and cooking everything from scratch. John is hoping to bring a new twist to the old classics at the Station House, many of which have been a firm favourite with locals and visitors for the past 30 years.