Spinach and Parmesan Rustic Bread (Bread Machine)

"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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Ready In:




  • 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.

Questions & Replies

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  1. lemon n herbs
    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!
  2. Debs Recipes
    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!
  3. Manami
    Sounds awesome!
    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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