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    You are in: Home / Recipes / Spinach and Parmesan Rustic Bread (Bread Machine) Recipe
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    Spinach and Parmesan Rustic Bread (Bread Machine)

    Spinach and Parmesan Rustic Bread  (Bread Machine). Photo by out of here

    1/1 Photo of Spinach and Parmesan Rustic Bread (Bread Machine)

    Total Time:

    Prep Time:

    Cook Time:

    43 mins

    15 mins

    28 mins

    out of here's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Remove from the heat and let stand for 5 minutes. Then stir again and let the pan, uncovered, to cool.
    3. 3
      Place the spinach mixture in the bread machine pan. Add the water and egg.
    4. 4
      Sprinkle the bread flour, ensuring that it completely covers the liquid mixture.
    5. 5
      Now sprinkle the cheese inside.
    6. 6
      Place the salt and sugar in separate corners of the bread pan.
    7. 7
      Make a shallow indention in the center of the flour, add the yeast.
    8. 8
      Set the bread machine to the dough setting. Press start.
    9. 9
      Lightly flour 2 baking sheets.
    10. 10
      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.
    11. 11
      Roll up the dough from one long side to form a thick baton shape with a square end.
    12. 12
      Place the baton on the prepared baking sheet, seam side up, cover it with lightly oiled plastic wrap; set aside to rest 15 minutes.
    13. 13
      Turn the bread over and place on the second baking sheet. Plump up the dough by tucking the ends and sides under.
    14. 14
      Cover with the oiled wrap and let rest in a warm place for 30 minutes.
    15. 15
      Preheat the oven to 425°F.
    16. 16
      Using a sharp knife, slash the top of the bread with 5 diagonal slashes.
    17. 17
      Bake for 28 minutes, or until it is golden.
    18. 18
      Turn unto a wire rack to cool.

    Ratings & Reviews:

    • on January 27, 2013

      55

      Really wonderful bread, went great with the chicken wild rice and lentil soups I made. I used 1/2 WW flour and 1/2 bread flour, was very good. May try all WW flour with some vital wheat gluten next time. Thanks for posting this wonderful recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 07, 2006

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2007

      Sounds awesome!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Spinach and Parmesan Rustic Bread (Bread Machine)

    Serving Size: 1 (100 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 240.6
     
    Calories from Fat 38
    16%
    Total Fat 4.3 g
    6%
    Saturated Fat 1.5 g
    7%
    Cholesterol 27.0 mg
    9%
    Sodium 468.6 mg
    19%
    Total Carbohydrate 40.6 g
    13%
    Dietary Fiber 1.8 g
    7%
    Sugars 1.1 g
    4%
    Protein 9.0 g
    18%

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