Spinach Feta Bread Bread Machine Recipes

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BREAD MACHINE SPINACH FETA TWIST



Bread Machine Spinach Feta Twist image

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

1 cup water
1/2 cup crumbled feta cheese (Feta with sun dried tomatoes or herbs are good also)
1 egg
1 1/2 teaspoons olive oil
3 3/4 cups all-purpose flour or 3 3/4 cups bread flour
1 1/4 teaspoons bread machine yeast
10 ounces fresh spinach (See Note)
1 tablespoon melted butter
1 garlic clove, Minced fine
1/4 cup parmesan cheese
2 teaspoons dried oregano
1/2 cup crumbled feta cheese
1/4 cup kalamata olive, sliced
1 egg white
1 tablespoon water
1 tablespoon parmesan cheese

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.

BREAD MACHINE SPINACH FETA BREAD



Bread Machine Spinach Feta Bread image

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

3/4 cup frozen chopped spinach
2 1/4 teaspoons yeast
3 cups bread flour
1/3 cup wheat bran
1 1/2 tablespoons sugar
1/2 tablespoon salt
1/2 tablespoon nutmeg
1/2 teaspoon black pepper
3 tablespoons oil
1 egg
1/3 cup feta cheese
1/2 cup water

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

BREAD MACHINE SPINACH AND FETA BREAD



Bread Machine Spinach and Feta Bread image

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

1 cup water
2 teaspoons butter
3 cups flour
1 teaspoon sugar
2 teaspoons instant minced onion
1 teaspoon salt
1 1/4 teaspoons instant yeast
1 cup crumbled feta
1 cup chopped fresh spinach leaves

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 & FETA BREAD - BREAD MACHINE



SPINACH & FETA BREAD - BREAD MACHINE image

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

3/4 cup spinach, frozen chopped
2 1/4 teaspoons yeast
3 cups bread flour
1/3 cup wheat bran
1 1/2 tablespoons Splenda sugar substitute
1/2 tablespoon salt
1/2 tablespoon nutmeg, ground
1/2 teaspoon black pepper
3 tablespoons applesauce
2 egg whites
1/3 cup fat free feta cheese, crumbled
1/2 cup water

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.

SPINACH AND PARMESAN RUSTIC BREAD (BREAD MACHINE)



Spinach and Parmesan Rustic Bread (Bread Machine) image

This is a wonderful bread. I love to eat it with fresh egg salad, tomato and lettuce. Very good with a bowl of hearty soup. My family favorite!

Provided by out of here

Categories     Breads

Time 43m

Yield 10 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, chopped
4 ounces fresh spinach leaves
1/2 cup water, generous
1 egg
4 cups white bread flour
2/3 cup freshly grated parmesan cheese
1 1/2 teaspoons salt
1 teaspoon granulated sugar
1 1/2 teaspoons fast-rising active dry yeast

Steps:

  • Heat the olive oil in a frying pan; add the chopped onion and sauté until a light golden color. Add the spinach, stir well to combine and cover tightly.
  • Remove from the heat and let stand for 5 minutes. Then stir again and let the pan, uncovered, to cool.
  • Place the spinach mixture in the bread machine pan. Add the water and egg.
  • Sprinkle the bread flour, ensuring that it completely covers the liquid mixture.
  • Now sprinkle the cheese inside.
  • Place the salt and sugar in separate corners of the bread pan.
  • Make a shallow indention in the center of the flour, add the yeast.
  • Set the bread machine to the dough setting. Press start.
  • Lightly flour 2 baking sheets.
  • When the dough cycle has finished, remove the dough from the machine and place on a lightly floured surface, gently punch the dough down, then carefully roll it out to a rectangle about 1 inch thick.
  • Roll up the dough from one long side to form a thick baton shape with a square end.
  • Place the baton on the prepared baking sheet, seam side up, cover it with lightly oiled plastic wrap; set aside to rest 15 minutes.
  • Turn the bread over and place on the second baking sheet. Plump up the dough by tucking the ends and sides under.
  • Cover with the oiled wrap and let rest in a warm place for 30 minutes.
  • Preheat the oven to 425°F.
  • Using a sharp knife, slash the top of the bread with 5 diagonal slashes.
  • Bake for 28 minutes, or until it is golden.
  • Turn unto a wire rack to cool.

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