Spinach and Parmesan Rustic Bread (Bread Machine)
photo by out of here
- Ready In:
- 43mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 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
directions
- 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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Reviews
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Very impressive artisan bread! I broke away from the recipe instructions during steps 3 to 8, and used a KitchenAid stand mixer. My dough required 3/4+ cup water, a 7-8 minute kneading, and a one hour first rise. I then followed steps 9 and onward to finish the bread. When it came out of the oven, everyone exclaimed, "Wow!" The bread looked and tasted great ~ tender and flavorful, with a nice chewy crust. We all enjoyed it served with hot soup. Thank you for sharing!
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This was so delicious with a creamy potato soup I prepared. I threw in about 1/4 cup chopped fresh basil. I had a bit of trouble shaping the bread as bread making is not my forte. But even lopsided, this tasted divine. I like that the bread isn't baked in the bread machine. I find myself using the bread machine (almost) exclusively for preparing the dough. I get more satisfaction at working with the dough itself. Next time I will attempt to prepare these as dinner rolls and see how I do. Thanks, Rose!