Spinach Cheese French Bread Recipes

SPINACH BREAD

Steps:

• Preheat oven to 375 degrees. In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive oil, then sift 1 cup of flour and mix well. Set aside for 1 hour, or until it has a sponge-like texture.
• Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender, about 5 minutes. Then add the garlic, cumin, and remaining salt to the onions. Stir in the spinach, in small batches, and cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a colander and reserve the cooking liquid. In a large bowl, place 2 cups of the remaining flour, making a well in the center of the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours. Then add the feta cheese to the dough and knead for 1 minute. Add the spinach mixture, sprinkle with the remaining flour, and mix together quickly. The dough is supposed to be moist and loose, don't knead again. Form into a oblong loaf and place the dough on a well oiled baking sheet. Cover lightly with plastic wrap and let proof for 1 hour. Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes.

EASY SPINACH BREAD

Steps:

• Preheat oven to 350.
• Put butter, garlic, spinach, mayonnaise, and parmesan into a medium bowl and stir to mix well.
• Spread spinach mix onto bread halves and top with mozzarella cheese.
• Place bread onto a baking pan and bake for 8 minutes then broil for 2 minutes or until cheese is browned and bubbly.
• Slice into small pieces and serve hot.

NEW ORLEANS SPINACH GARLIC BREAD

Steps:

• Cook spinach according to package.
• Drain and pat dry, removing as much liquid as possible.
• Melt cream cheese and garlic cheese over a low fire or in microwave.
• Stir and blend into spinach, adding seasoning.
• Cut French bread loaf in half, length-wise.
• Place open-faced on a cookie sheet.
• Spread with spinach/cheese mixture.
• Cover with mozzarella and bake for 10 minutes, or until cheese is melted and bubbly, in a preheated 325 oven.

SPINACH-STUFFED BREAD

Steps:

• Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach. , On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet coated with cooking spray; tuck ends under. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack; let stand for 10 minutes before slicing. Serve warm.

QUICK AND EASY SPINACH BREAD

Steps:

• Preheat oven to 350 degrees.
• Spray a baking sheet with non-stick cooking spray.
• In a large skillet heat olive oil over medium heat.
• Cook garlic until soft, do not brown.
• Add spinach and cook for 1 minute.
• Stir in salt, pepper, and Parmesean.
• Remove from heat and cool.
• On a lightly floured surface roll out pizza dough to a 10 x 14"rectangle.
• Evenlly spread out spinach mixture and sprinkle with mozzarella or mozzarella/feta mixture.
• Roll up the crust to make one large loaf.
• Pinch seam to seal Place loaf on baking sheet.
• Bake for 20-25 minutes until golden brown.

SPINACH AND PARMESAN RUSTIC BREAD (BREAD MACHINE)

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.

SPINACH-CHEESE BREAD

Steps:

• Heat oven to 350°F. Grease bottom and sides of 9x5-inch loaf pan with shortening.
• In large bowl, stir together all ingredients except spinach thoroughly; beat with spoon 1 minute. Stir in spinach. Pour into pan.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack.