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 and 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
Cover with a towel and let rise for about 45 minutes.
Heat oven to 425 degrees F.
Slash a big V on top of loaf with sharp knife.
Bake for 10 minutes.
Reduce heat to 400 degrees F and bake an additional 30-35 minutes.