In the juicer, squeeze out juice from the spinach leaves. If two cups do not yield three-fourth cup of juice, you need more spinach leaves. Take a sauce pan, slightly heat up the spinach juice. Just enough, so that you can deep your finger at least for five-seconds. In a big cup, take out the juice, add the yeast, and sugar. Slightly stir, and set aside for 10 minutes covering the cup with a lid. It’ll activate the yeast. Do not over heat the juice. Excessive heat will kill the yeast. Take a big bowl. Add the flour, oil, and salt. Mix well. Add the whole juice, and mix well with hand , and make a dough. If you need more liquid, you can add water little by little. Make tight dough. Lightly spray oil over the dough, cover it , and keep it in a warm place. I usually warm up the oven at 170 degree F. Then I switch off the oven , and keep the bowl inside the oven for two hours. In the two hours the dough will rise up into double. Again knead the dough well. Do not over knead. Grease a loaf pan. Put the dough in it. Stretch the dough in the shape of the pan. Cover the pan, and keep it in a warm place for another one hour. Again it will rise into double size. Pre-heat the oven to 350 degree F. Bake for 30 minutes, or the knife comes out clean when inserted in the middle.