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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)

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    4 Total Reviews

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    • on January 27, 2013

      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!

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    • on February 07, 2006

      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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    • on July 25, 2007

      Sounds awesome!

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    • on January 22, 2006

      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!

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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
    Total Fat 4.3 g
    Saturated Fat 1.5 g
    Cholesterol 27.0 mg
    Sodium 468.6 mg
    Total Carbohydrate 40.6 g
    Dietary Fiber 1.8 g
    Sugars 1.1 g
    Protein 9.0 g

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