SPINACH AND FETA QUICK BREAD
This delicious loaf is loaded with healthful spinach and salty feta.
Categories American baking brunch weeknight meals
Time 1h20m
Yield 1
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Lightly grease an 8 1/2-by-4 1/2-inch loaf pan; line with parchment paper, leaving a 2-inch overhang on long sides.
- Whisk together flour, baking powder, salt, and pepper in a bowl. Add feta and spinach; toss to coat. Whisk together oil, buttermilk, and eggs in a second bowl. Add wet ingredients to dry ingredients and stir until combined. Transfer batter to prepared pan.
- Bake until a toothpick inserted into center comes out clean, 55 to 60 minutes. Cool in pan on a wire rack 10 minutes, then use overhangs to remove from pan and transfer to rack; cool completely.
HEARTY SPINACH AND FETA CHEESE BREAD
Make and share this Hearty Spinach and Feta Cheese Bread recipe from Food.com.
Provided by Stacia_
Categories Breads
Time 1h15m
Yield 6-12 serving(s)
Number Of Ingredients 8
Steps:
- Warm 1/4 cup of the reserved spinach liquid to just above 100F (105 to 115, ideally).
- Stir the yeast and sugar into the warm spinach liquid, let stand until foamy, 10 minutes.
- Add remaining 1/2 cup spinach liquid, feta cheese, oil, spinach, and nutmeg and stir thoroughly.
- Mix the flour and salt and stir into the spinach mixture.
- Knead on a floured surface or in a Mixmaster until dough is well marbled, 8 to 10 minutes. Add more flour, if the dough is sticky, but it is okay if it is slightly moist. Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, 1-1/4 to 1-1/2 hours.
- The dough may be even wetter after rising because of the spinach. Pour the dough onto a well-floured work surface and flour the top of the dough if necessary. Shape into a loaf and place on a lightly oiled bread pan. Cover with a towel and let rise until doubled, about 45 minutes.
- Preheat oven to 425°F Bake for 10 minutes, then reduce the heat to 400F and bake the loaf 30 to 35 minutes.
- Cool completely on a rack.
Nutrition Facts : Calories 441.4, Fat 12.5, SaturatedFat 5.6, Cholesterol 26.8, Sodium 1190, Carbohydrate 66.2, Fiber 5.7, Sugar 2.5, Protein 17
SPINACH FETA BREAD (A B M)
This is a hearty, flavorful bread, good enough to eat as a quick snack on it's own. I love hunks of this as a side dish to soups and stews. I used to knead the feta and spinach in by hand after the dough cyle was complete, but this method is a lot easier, and everything gets much more well integrated. [Whole Grain Breads by Machine or Hand - Beatrice Ojakangas]
Provided by dividend
Categories Yeast Breads
Time 3h15m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 12
Steps:
- Add the dough ingredients to your bread machine pan in the order listed.
- Set your machine for a 1 lb dough cycle. If your machine has an extras setting, select it.
- Toss the cubed feta with the whole wheat flour. Add to the extras dispenser if your bread machine has one, if not, just set it aside. (It doesn't all fit into the dispenser, so add what will fit, and either mound the rest on top, or set it aside.).
- You have to pay attention to your machine. If it has the extras setting (on my machine, it's 20 minutes into the cycle), when you hear it dispense the cheese, open the lid and add the shredded spinach. If you don't have an extra setting, open the lid and add the spinach and the cheese 20 minutes into the cycle.
- Once the cycle is complete, remove the dough from the machine, form it into a tight ball, cover it with bread machine pan, and let rest for 10 minutes.
- Preheat the oven to 375 degrees.
- Shape the dough into a fat, round loaf. Cover and let rise until doubled, about 45 minutes.
- Brush the top of the loaf with the optional beaten egg. (It gives the finished loaf a nice shiny glaze.).
- Bake 40 to 45 minutes, until the loaf sounds hollow when tapped on the bottom.
- Cool on a wire rack.
Nutrition Facts : Calories 142.5, Fat 4.8, SaturatedFat 2.2, Cholesterol 31.9, Sodium 260.6, Carbohydrate 19.9, Fiber 2, Sugar 1.3, Protein 5.5
SPINACH AND FETA STUFFED BREAD
This bread is just delicious. Sure to be a hit at a spring brunch or a shower. Prep time includes time to rise.
Provided by Cynna
Categories Breads
Time 2h
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Combine feta and next 10 ingredients in a bowl.
- Roll dough into a 16 x 10-inch rectangle on a lightly floured surface.
- Spread spinach mixture over dough, leaving a 1/2-inch border.
- Beginning with a long side, roll up jelly-roll fashion; pinch seam and ends to seal.
- Place roll, seam side down, on a baking sheet coated with cooking spray.
- Cut diagonal slits into top of the roll using a sharp knife.
- Cover and let rise in a warm place 1 hour or until doubled in size.
- Preheat oven to 350°.
- Sprinkle Parmesan cheese over the top of the roll.
- Bake at 350° for 45 minutes or until golden.
Nutrition Facts : Calories 52.9, Fat 4, SaturatedFat 2.6, Cholesterol 14.2, Sodium 173.8, Carbohydrate 1.7, Fiber 0.6, Sugar 0.6, Protein 3
BREAD MACHINE SPINACH AND FETA BREAD
Make and share this Bread Machine Spinach and Feta Bread recipe from Food.com.
Provided by Diana Adcock
Categories Yeast Breads
Time 4h5m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Place all ingredients into the bread machine bowl except the yeast, cheese and spinach.
- Place yeast in yeast hopper, and with 10 minutes left in the last kneading cycle add spinach and cheese.
- Walk away!
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- Place the bread ingredients into the baking pan in the order recommended by the machine you are using. Place into the bread machine and set to the dough cycle. Allow the dough cycle to complete and leave the dough in the machine and allow to double in size.While the dough is being kneaded, prepare the filling.
- Squeeze the spinach to remove as much liquid as you can. Place into a small bowl add the melted butter, garlic, parmesan cheese, oregano and mix well and put aside.
- Once the dough has doubled in size, remove from the bread machine and transfer to a lightly floured.
- Shape the dough into a rectangle then roll out to a 45 cm x 38 cm rectangle. Spread the spinach filling evenly over the top of the dough, leaving a 1 cm clearance around the edges. Sprinkle over the crumbled feta.
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