Spinach and feta bread abm
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----BEST BREADMACHINE COOKBK EVE----- | ||
| ¾ | cup | Spinach; frozen, chopped |
| 2¼ | teaspoon | Bread machine yeast |
| 3 | cups | Bread flour |
| ⅓ | cup | Wheat bran |
| 1½ | tablespoon | Sugar |
| ½ | tablespoon | Salt |
| ½ | tablespoon | Nutmeg |
| ½ | teaspoon | Black pepper |
| 3 | tablespoons | Oil |
| 1 | large | Egg; beaten |
| ⅓ | cup | Feta cheese; crumbled |
| ½ | cup | Water |
Directions
Defrost spinach overnight in refrigerator or microwave, but do not cook.
Wrap in dish towel or piece of clean old sheeting and tighten fabric around spinach to squeeze out all the liquid.
Bring all ingredients to room temperature and pour into bakery, in order.
Set "baking control" at 10 o'clock. Select "white bread" and push Start.
The green spinach running through this bread makes it look like marble. The loaf is moist yet dense and fragrant with nutmeg and cheese. Meat loaf or cold lamb make excellent sandwich fillings, or eat slices with chicken, egg-lemon, or beef and barley soup.
In hot & humid weather, use ⅛ c less water.
Tested in DAK R2D2. Sylvia's comments: MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
Recipe by: Sylvia Steiger/sylvia.steiger@...
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Karen Deck" <kdeck@...> on Nov 8, 1997