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!
BREAD MACHINE SPINACH FETA BREAD
Found on the Net in response to a request. I know nothing about bread machines, so the timing here is a total guess on my part :-)
Provided by Lennie
Categories Yeast Breads
Time 1h20m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Defrost spinach but do not cook; squeeze out all the liquid.
- Bring all ingredients to room temperature and add to machine; select white bread cycle.
Nutrition Facts : Calories 213, Fat 6.3, SaturatedFat 1.6, Cholesterol 25.6, Sodium 421.8, Carbohydrate 33.1, Fiber 2.5, Sugar 2.4, Protein 6.3
SPINACH & FETA BREAD - BREAD MACHINE
Make and share this SPINACH & FETA BREAD - BREAD MACHINE recipe from Food.com.
Provided by Jude Collins
Categories Yeast Breads
Time 55m
Yield 24 serving(s)
Number Of Ingredients 12
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.
BREAD MACHINE SPINACH FETA TWIST
Make and share this Bread Machine Spinach Feta Twist recipe from Food.com.
Provided by Chilicat
Categories Yeast Breads
Time 2h55m
Yield 1 twist
Number Of Ingredients 16
Steps:
- Measure ingredients in to pan in the order typed. Select Dough cycle.
- Meanwhile make the filling. Wash spinach, shaking off excess water. Remove stems. Wilt in microwave, uncovered, at High temp for 2 or 3 minutes, stirring at half time. Squeeze out excess moisture and allow to cool. (if you use frozen make sure it is the chopped spinach).
- In a medium size bowl, gently mix together the spinach, butter, garlic, parmesan cheese and oregano.
- Remove dough onto a lightly floured surface, cover with a towel and let rise for 10 to 15 minutes. Roll out to a 18 X 15" rectangle.
- Spread filling mixture on dough to within 1/2" of the edges. Sprinkle with Feta cheese and the olives. Starting at long side, Tightly roll up like a jellyroll. Pinch seams to seal. Cut in half length wise with scissors to prevent crushing. Twist the sides together with the filling facing up -- Like twisting 2 strands of rope. Keeping the filling side up place in a Prepared tube pan. (lightly greased pan).
- Cover and allow to rise in a warm draft free area for 46 to 60 minutes. Or till about double in size. Brush with egg wash then sprinkle the parmesan cheese on it.
- Bake in a preheated oven 375°F for 45 to 55 minutes or until the bread sounds hollow when tapped on bottom.
- Note: To use frozen chopped spinach drain real well and pat dry on paper towels.
SPINACH HERB TWISTS
"My mom made these for us when we were kids," shares Amy Estes of Wichita, Kansas. "The twists are a tasty way to serve spinach." A hot roll mix makes them easy, but bake the twists with your favorite yeast-bread recipe if you'd like.
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Place spinach in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until limp. Drain well and set aside. In a small skillet, saute onions and garlic in 1 tablespoon butter until tender; transfer to a bowl. Stir in the Parmesan cheese, basil, oregano and spinach; set aside., In a large bowl, combine the contents of the roll mix and yeast packets; beat in the warm water, egg and 2 tablespoons butter until dough pulls away from sides of bowl. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 5 minutes. , Divide dough in half. Roll each portion into a 12-in. x 10-in. rectangle. Melt the remaining butter; brush over dough. Spread spinach mixture over dough to within 1/4 in. of edges. Fold each rectangle in half lengthwise; pinch seams to seal. Cut each rectangle into twelve 1-in.-wide strips. , Twist strips and place on baking sheets coated with cooking spray. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 12-16 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 90 calories, Fat 3g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 156mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
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
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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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