Feta and spinach bread from The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes For Perfect-Every-Time Bread - From Every Kind of Machine (page 384) by Beth Hensperger

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on August 10, 2020

    The dough looked and felt perfect during the knead, but the bread baked up with a craggy top, so maybe needed more water? The loaf itself was light and very tasty. As stated in the note, it's a very soft bread,

  • damazinah on November 15, 2015

    Really yummy. I used marinated feta, which really upped the flavor. I did drain the extra moisture off the feta first. I wasn't sure if the cup of spinach was to be measured before squeezing the water out or after. Consequently, I measured it afterward. The top of bread rose beautifully, then fell a bit, so I'm thinking there may have been too much spinach, making it too heavy. Next time, I'll measure it before removing the water.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.