Spinach And Feta Bread Recipes

SPINACH AND FETA QUICK BREAD

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.

SPINACH AND FETA STUFFED BREAD

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.

SPINACH FETA BREAD (A B M)

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.

HEARTY SPINACH AND FETA CHEESE BREAD

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.

BREAD MACHINE SPINACH AND FETA BREAD

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!

SPINACH AND FETA BREAD

Steps:

• The night before In a large bowl combine, bread flour water and yeast beat until well mixed Cover with plastic wraipand let sit for 12-16 hours. Next Day In a saucepan, place 15mls oil and add spinach and saute until cooked ctirring continuously. Place on paper towel. Use hands to press down on spinach to squeeze out liquid and set aside. Combine night before mixture with water and mix with spoon. Add rye and whole wheat flours and mix until smooth. Add salt and instant yeast and stir until well blended. Let mix sit uncovered 10 mins. Add bread flour 1/2 cup at a time until mixture becomes too hard to mix. Turn dough on to a floured surface and knead in remaining flour. Use just enough flour to make dough slightly sticky. Knead dough for 10 mins. Let dough rest for about 5 mnins. Flatten dough a little and knead in cooked spinach and cheese until incorporated. (don't worry if spinach is clumped together, it will break up during kneading. Put a little oil in a clean large bowl.Place dough in bowl and turn over till lightly coated on all sides. Cover with plastic wrap and let rest for 2 hours or until double in bulk. Turn dough out onto a flat surface and cut in half. Shape into 2 round loaves and plkace on cornmeal covered piece of parchment paper. Sprinkle top of dough with little whole wheat flour. Cover loaves with plastic wrap and let rest for 1 hour About 45 mins before baking place a baking stone in oven and a cast iron skillet on the floor of the over or on lowest rack. (If using baking sheet instead of baking ston. do not place baking sheet into oven beforehand. Heat over to 425. Score tops of loaves and place in oven. Pour 250 mils boiling water into hot cast iron skillet and close oven door. Bake for 35 mins or until loaves sound hollow when tapped on the bottom.

SPINACH & FETA BREAD - BREAD MACHINE

Steps:

• Defrost spinach overnight in refrigerator or microwave, but do not cook.
• Wrap in dish towel and tighten fabric around spinach to squeeze out all the liquid.
• Bring all ingredients to room temperature and pour into bread machine, in order.
• Set"baking control" at 10 o'clock.
• Select"white bread" and push start.
• In hot and humid weather use 1/8 cup less water.