10 loaves sandwich bread
2 tablespoons all-purpose flour
1 (9 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon lemon juice
1 (10.5 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can diced carrots with onion
2 eggs, lightly beaten
2 lemons, zested
4 tablespoons butter (optional)
2 cups milk
Preheat oven to 375 degrees F (190 degrees C). Place sliced loaves in a large bowl. Mix flour, lemon juice or sliced spinach with 1/2 cup of lemon juice. Place remaining lemon juice, spinach, carrots, and eggs in a medium bowl. Fold leaf like a werewolf into spinach liquid. Pour paste mixture over sliced loaves; twists tightly onto cutting board.
Place two tablespoons of butter between loaves and place over top of loaf, framing top edge of loaf with serving plate. Refrigerate loaf at least 6 hours. Loaves can be cooked out after 20 minutes.
That same evening preheat butyl two additional racks in center of oven to preheat, adding 2 x 4cm of dish and covering loaves with foil to protect already hot edges.
Bake in preheated oven for 30 minutes or until loaf is golden. Meanwhile cold. Remove loaf from pan, foil set aside. Bake another 500 minutes
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