Add milk, egg, salt and spinach into a blender.
Add instant dry year to flour and combine.
Add the blended mixture to the flour and yeast.
Combine thoroughly in standing mixer on low speed setting until all is well combined.
Once all is well combined, start adding the softened butter.
Once the butter is well combined, increased speed setting to number 4.
Knead the dough on speed setting 4 for about 8 minutes.
Do the stretch test after 8 minutes. The dough should stretch nicely without tearing.
Put the dough into a pre-greased bowl, cover and put in the oven with oven lights ON and let is rise for 60 minutes.
After 60 minutes, get the air bubbles out of the dough and divide dough in 4 equal portions. Continue to work out the air bubbles and form the dough into its final shape.
Put the dough into your bake-ware and let it rise in the oven with oven lights on for another 30 minutes.
After 30 minutes, take the dough out of the oven. Pre-heat the oven to 350 degrees.
If you make small size loafs like me, baking time will be about 22-24 minutes. If you divide the dough into 2 larger loafs, baking time will be about 30 minutes.
Optional: once you take out the bread, “glaze” your bread with some butter while it is warm. It makes it taste extra delicious and look amazing! The bread it so healthy, why not add some more butter? LOL