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Medusa Tear and Share Bread

Spooky Medusa Tear and Share Bread That's Fun to Feast On

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Make this Medusa Tear and Share Bread, a delightful blend of spinach, olives, and sun-dried tomatoes, perfect for Halloween gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 2 hours
Servings: 8 slices
Course: Appetizers
Cuisine: Halloween
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread Dough
  • 300 ml warm water
  • 7 g sachet fast action dried yeast can be replaced with active dry yeast
  • 1 teaspoon caster sugar can substitute with granulated sugar
  • 500 g strong white bread flour all-purpose flour can be used as a substitute
  • 3 tablespoons olive oil melted butter or sunflower oil can be alternatives
  • 150 g baby spinach use fresh or frozen, drain frozen well
  • 100 g black olives, pitted and finely chopped any preferred variety works
  • 75 g sun-dried tomatoes in oil, drained and finely chopped fresh tomatoes can alter texture
  • 100 g feta, crumbled goat cheese can be a good alternative
For the Spicy 'Snake Bite' Dip
  • 100 g cream cheese Neufchâtel cheese is a lower-fat substitute
  • 100 g crumbled feta
  • 2 tablespoons basil pesto substitutable with homemade pesto
  • 1 tablespoon crispy chili oil use any preferred chili oil or hot sauce

Equipment

  • Mixing Bowl
  • Baking Tray
  • Parchment Paper
  • Oven

Method
 

Instructions
  1. In a small bowl, combine warm water, sachet fast action dried yeast, and caster sugar. Stir gently and let it bloom for about 10 minutes.
  2. In a large mixing bowl, combine strong white bread flour with olive oil. Add the bloomed yeast mixture and mix until a shaggy dough forms.
  3. Gently fold in chopped baby spinach, finely chopped black olives, and sun-dried tomatoes into the dough. Mix well until evenly distributed.
  4. Place the dough in a greased bowl, cover it, and let it rise in a warm area for about 1 hour or until doubled in size.
  5. Punch down the dough, transfer to a floured surface, and shape it into a round loaf.
  6. While the dough rises for 20 minutes, preheat your oven to 220°C (428°F) and prepare a baking tray lined with parchment paper.
  7. Carefully place the shaped dough onto the prepared baking tray and bake for 25-30 minutes until golden brown.
  8. In a bowl, prepare the dip by combining cream cheese, crumbled feta, basil pesto, and crispy chili oil. Stir until smooth.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 750IUVitamin C: 6mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days, or freeze for up to 3 months. Reheat in a preheated oven for best texture.

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