Corn Spinach Onion Garlic Cheese Bread!

I was planning to bake a Spinach and Corn Quiche yesterday, but I did not have the pie crust, and was not in a the mood to make one:). So I thought of trying a savory bread with all the quiche ingredients and see how it turns out. I usually end up making a lot of sweet or slightly sweet breads. But I prefer salty things for an evening snack. So here’s an amazingly tasty snack break. It has a good amount of butter which I will reduce in the next try! I cant help it, I am a health nut! I cant digest much of anything with too much butter or fat!
The bread turned out to be awesome and it can be sliced and carried around as a snack for any time of day.. hmm maybe I will take it to the beach picnic next time!
Ingredients:
  • 2.5-3 cups bread flour
  • 1/4 cup warm water
  • 2 teaspoons active yeast
  • 1 large egg
  • 1/4 cup milk
  • 1 teaspoon sugar
  • 1/2 teaspoon salt or to taste for bread
  • 1/2 teaspoon black pepper
  • 1 cup chopped spinach
  • 1/2 cup corn
  • 1/2 medium onion chopped
  • 1 teaspoon garlic flakes
  • 1/2 teaspoon salt for spinach mixture
  • 1/2 teaspoon chili flakes
  • 4 teaspoons butter
  • 3/4 cup cheddar and jack cheese shredded
Directions:
  1. In a large pan, heat 1 teaspoon butter.
  2. Add in chopped onion and cook for 5 minutes on medium heat or until soft
  3. Add in spinach, corn, salt, chili flakes and garlic flakes and cook for 7-8 minutes. Keep this mixture aside to cool a bit.
  4. In a large bowl, add warm water, sugar and yeast and mix well.
  5. Let sit for 10 minutes or until frothy.
  6. Add in beaten egg, 1 cup bread flour, softened butter(3 teaspoons), salt and black pepper and mix well. I used my electric mixer at low to mix everything.
  7. Add in the milk and rest of the flour and mix well to make a dropping consistency(thick) batter.
  8. Add in the cooked spinach mixture and cheese and mix them until well incorporated in the bread batter.
  9. Pour the bread batter in a well greased bread pan.
  10. Place bread pan in a warm place covered lightly for about 45 minutes.
  11. Bake uncovered in preheated 350 degrees F for about 40 minutes or until the bread looks golden brown and sounds hollow and is not too squishy when a toothpick is inserted.
  12. Cool on rack for an hour or so before slicing.
  13. Enjoy as a snack or breakfast !!

This one is headed to Susan’s YeastSpotting

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