Firstly make tangzhong, mix plain flour and water now cook until mixture becomes thick, keep aside for cooling.
In bowl take milk put sugar n mix well until sugar dissolves after that add yeast and keep aside for 10 min.
Take another bowl put plain flour, tangzhong, spinach purée, salt and milk powder, mix together and knead into soft dough (10 min).
Add butter and knead well till the dough is smooth.
Put the dough on the plane surface and knead it very well. Stretch the dough using both hands and knead well again.
Cover it with dry muslin cloth and keep aside for 45 min or till dough is double in size. Roll the dough into the size of tin.
Put into greased butter bread tin or loaf pan and cover it with dry muslin cloth keep it aside for 40 min.
Preheat oven at 200c for 10 min and baked it for 15 to 20 min.
Cool slightly and demould the load from the tin and brush the loaf with the butter keep aside till completely cold. When it is completely cold, cut into slices according to your choice size.
