Italian Spinach Bread

Makes 1 round loaf.

2 cloves garlic, minced
Scant 2 tablespoons olive oil
3/4 cup reserved spinach liquid
2 1/2 teaspoons (1 package) active dry yeast (not RapidRise)
1/4 teaspoon sugar
2 (10 ounce) packages frozen spinach, thawed,
    squeezed dry, liquid reserved
1/4 teaspoon freshly grated nutmeg
3 3/4 cups unbleached all-purpose flour
2 1/2 teaspoons salt

Lightly sauté the garlic in oil, then let cool to room temperature.

Warm 1/4 cup spinach for yeast to activate (105 to 115 degrees F).

Stir yeast, sugar into warm spinach water in large mixing bowl; let stand till foamy, about 10 minutes. Add remaining 1/2 cup room-temperature spinach liquid, garlic with oil, the spinach and nutmeg and stir thoroughly. Mix the flour & salt into the spinach mixture. Knead on floured surface, sprinkling w/additional flour to absorb moisture from the spinach, until dough is well marbled, soft and velvety, about 8 to 10 minutes.

Place dough in an oiled bowl, cover with plastic wrap and let rise until doubled, about 1 1/2 hours.

Shaping and second rise - Dough will be wetter after first rise. Put dough onto a floured surface and flour the top of dough - don't punch down or knead. Shape into round loaf and put on lightly oiled baking sheet (or parchment on the baking sheet). Cover with a towel and let rise about 45 minutes.

Heat oven to 425 degrees F. Slash a big V on top of loaf with sharp knife. Bake 10 minutes. Reduce heat to 400 degrees F and bake additional 30-35 minutes.