Recipe by GINNY M.
"Hearty and delicious, this bread tastes and smells great."
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frozen chopped spinach, thawed and drained
shredded Cheddar cheese
ground black pepper
2 1/2 teaspoons
active dry yeast
i used fresh, not frozen spinach. my 4 year old ate about 1/4 of it (inside only) my husband put garlic butter on it and my 14 year old ate as much as anyone. Everyone loved it.
I tried making this bread...it was good, but not my favorite. My husband really liked it though. I decided to add some garlic and onion (cooked before) to the mix. It was good but I think the bread needed a little more spice to it. Also my bread did not rise... So that was a bit disappointing.
THANK YOU, THANK YOU, THANK YOU!!! This bread is awesome!
I have a five year old son who won't eat anything green to save his life!!! He LOVES this bread! I even make his peanut butter sandwiches with it and he gobbles them up.
I make a loaf twice a week. It's a blessing. Now, if someone could come up with broccoli bread that he'd eat...we'd be set!
I just love this bread, I make it almost every week. It has a great flavor and works well with vegie sandwiches or as toast. I take it to work and people rave over it. It's one of the best breads I've ever tasted.
This recipe is great for getting some greens in to my toddler, and yummy. Whenever I bake it in my bread machine it totally sinks in the middle. So now I set it to the dough cycle & make little rolls (bake 12 mins @ 350) which are great for freezing.
Pretty to look at, and the touch of pepper made it agreeably spicy. Great sandwich bread for vegetarian sandwiches
I made this bread to use with Cheese Fondue for a Halloween Party. Maybe I didn't drain the spinach well enough, because it was quite green - or maybe I put too much wanting it to be 1/2 cup after it was thawed, drained & squeezed. It worked well for the occasion though! I also made a few changes - I substituted half bread flour, half whole wheat flour, a light cheese blend from Trader Joe's, and olive oil instead of vegetable oil. I added 3 cloves of garlic, and half a teaspoon each of Basil, Thyme & rosemary. Everybody loved the bread with the fondue, and it even tastes amazing by itself!
Yummy! It was a pain in the butt to prepare the spinach, but I'm glad I did so. I had wilted my own spinach and froze it, so perhaps it was more watery than usual. Regardless, I drained it then squeezed it, so it was somewhat drained. I also added garlic to the bread, and my bread was a bit stickier than I think it was supposed to be, but it still pulled away from the pan so it was good. I only made the dough in the breadmaker; I'm a diehard oven baking fan. I was going to let it rise for about 30 minutes; but it just was so quick to rise I abandoned that effort after about 15 minutes. I really didn't want it to become a monster loaf. I baked the bread at 375 for about 45 minutes; not sure it normally needs so long but again, my dough was sticky. It turned out with a crunchy crust but still a soft bread. Great for sandwiches, and even just with a piece of cheese it's great. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 22
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