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Spinach-Parmesan Loaves




Source of Recipe


internet


List of Ingredients




2 cups all purpose flour
1/3 cup grated parmesan cheese
1 Tbs sugar
1 Tbs baking powder
1 tsp Basil
1 tsp onion powder
3/4 tsp salt (sea salt)
1/4 tsp pepper
1 large egg
1 1/4 cups milk
1/3 cup olive oil
1/2 package chopped spinach, thawed and well drained [about a 1/3 cup] ( I used fresh baby spinach and I am sure that I used slightly more-didn't measure.)
1 Tbs parmesan cheese [optional] (used)

Recipe



Preheat the oven to 400ºF. Spray 3 mini loaf pans (5-1/2 x3") with pam (used olive oil) and I also oiled the sides as well.

Whisk together all of the ingredients starting with the flour and ending with the pepper.

In another bowl whisk the milk, egg and oil. Fold in the spinach and gently mix to blend.

Scoop one cup of batter into each loaf pan. If desired sprinkle the tops with some additional parm cheese.

Bake for 25-30 minutes ~ mine was done after 25 minutes.

~You can also make Muffins with this batter. For 12 standard muffins spoon 1/4 cup of batter into each prepared muffin tin. Bake at 400ºF for 20 minutes. For 36 mini muffins spoon one slightly rounded Tbs into each prepared cup. Bake at 400ºF for 15 minutes ~

Review posted by: AppyGirl: I have had this Easy little Recipe since 2005~I origionaly got it from an old Recipe board called Recipes from Friends. That board has since shut down,but I have to say many a great recipes came from there. It originally was published in an old Family Circle Magazine in 2004.

I almost didn't think it worthy of a Review, but it just went so well with last night meal, which was a Sausage Stew with Cabbage, Carrots, and Beans that I thought let the members decide that ~

No way am I a bread maker but with such easy instructions, and ingredients ( particularly No Yeast ) to scare me away I went for it. First of all the name intrigued me ~ Spinach bread ~ That and the fact that I knew a nice slice of bread would top of the meal ~

This is a very nice light bread. it does not have a whole lot of Crookes and Crannies. It's almost cake like in texture, not the least bit dense. The taste is very clean and the olive oil is deliciously present. Which is why I described it as being Tuscan. More so than the Spinach, That I felt was more for the eyes. That ingredient I thought for sure would be the star. Its contributation was to help the bread stay nice and moist and it gave the bread a very pretty appearance~ Which immediately woke me up! Whoa look at this, now it really looks yummy ~ The Cheese is present as well and the amount is just enough to know its there too ~ And the same can be said for the Basil and Onion Powder ~ As this review moves along it is starting to sound like a Focaccia ~ By George That’s It ~ I've nailed this Recipe ~ Another reason why I hesitated to do the Review ~

The size is just perfect for 2. The slices are small and within reason. Each slice is slightly lightly larger than a Triscuit Cracker. Cut as thin or thick as you like. The bread did get a nice rise once it baked and both the sides and bottom browned beautifully ~ Soup would be another very nice dish that this Bread would compliment. And I bet it would make some very nice croutons as well!~ I'll test that today !

Now if all of this is not enough. Think Gifts ~ The recipe will make 3 small perfect mini loaves. They are absolute clones, due to the measured out amount of batter. No guess work. One Cup Per Pan ~ I only had 2 loaf pans so the last of the batter got baked in a individual sized cake pan~ 4" across by 2-1/2" deep? That looked pretty too ~ I used the metal loaf pans and they popped right out ~ No sticking around ~