Spinach Bread

This savory Spinach Bread is a comforting, rustic loaf that transforms simple pantry staples into a flavorful side dish. Combining the convenience of Bisquick with the richness of mozzarella and sharp Romano cheese, this bread delivers a tender crumb and a satisfyingly cheesy bite. The addition of wilted spinach and aromatic onion adds a fresh, herbaceous note that balances the richness of the eggs and oil. Perfect for brunch or as a hearty accompaniment to soups and stews, it bakes up in under an hour. The texture is dense yet moist, similar to a quick bread or focaccia. It is an excellent way to use up leftover frozen spinach and makes for a delicious snack that tastes wonderful served warm from the oven.

Cooking Method: Baking

Cuisine: Italian

Courses: Baked Goods

Difficulty: Intermediate

Servings: 6

Calories: 410.6

Dietary: Vegetarian

Description

This savory Spinach Bread is a comforting, rustic loaf that transforms simple pantry staples into a flavorful side dish. Combining the convenience of Bisquick with the richness of mozzarella and sharp Romano cheese, this bread delivers a tender crumb and a satisfyingly cheesy bite. The addition of wilted spinach and aromatic onion adds a fresh, herbaceous note that balances the richness of the eggs and oil. Perfect for brunch or as a hearty accompaniment to soups and stews, it bakes up in under an hour. The texture is dense yet moist, similar to a quick bread or focaccia. It is an excellent way to use up leftover frozen spinach and makes for a delicious snack that tastes wonderful served warm from the oven.

Ingredients

1 cup Bisquick flour
1/4 cup Oil
3 Eggs
1 tablespoon (about) chopped onion

Directions

1
Preheat the oven to 350&# 194;Â°F (175ÃÂ°C).
2
Thaw frozen chopped spinach and squeeze out all excess moisture thoroughly.
3
Cube 1 cup of mozzarella cheese and grate 1/2 cup of Romano or Parmesan cheese.
4
Grease a small loaf pan well with oil or butter; do not flour the pan.
5
In a large bowl, lightly beat the three eggs by hand.
6
Add the Bisquick flour, oil, chopped onion, squeezed spinach, cubed mozzarella, and grated Romano cheese to the eggs.
7
Mix all ingredients together by hand until just combined; the batter will be thick and lumpy.
8
Pour the batter into the prepared loaf pan and smooth the top.
9
Bake for 30 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
10
Let cool in the pan for 5 minutes before slicing and serving hot or cold.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 410.6kcal

% Daily Value *
Total Fat 19.7g31%
Saturated Fat 3.6g18%
Cholesterol 139.9mg47%
Sodium 47.9mg2%
Total Carbohydrate 46.4g16%
Dietary Fiber 1.7g7%
Sugars 0.8g
Protein 10.9g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the spinach is thoroughly squeezed dry to prevent the bread from becoming soggy.

Use a small loaf pan (approx. 5x3 inches) for the best rise; a larger pan will result in a thinner loaf that may dry out.

You can substitute fresh spinach for frozen; wilt it first and squeeze dry.

This bread is best served warm but can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.

Keywords: spinach, bread, savory, bisquick, cheese, mozzarella, parmesan, italian, loaf, quick bread, onion, egg, baked, side dish, vegetarian, easy, comfort food, brunch, homemade

Read it online: https://www.chefs-mate.com/recipe/spinach-bread-2/