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Spinach Bread
January 03, 2009

Yummy! It was a pain in the butt to prepare the spinach, but I'm glad I did so. I had wilted my own spinach and froze it, so perhaps it was more watery than usual. Regardless, I drained it then squeezed it, so it was somewhat drained. I also added garlic to the bread, and my bread was a bit stickier than I think it was supposed to be, but it still pulled away from the pan so it was good. I only made the dough in the breadmaker; I'm a diehard oven baking fan. I was going to let it rise for about 30 minutes; but it just was so quick to rise I abandoned that effort after about 15 minutes. I really didn't want it to become a monster loaf. I baked the bread at 375 for about 45 minutes; not sure it normally needs so long but again, my dough was sticky. It turned out with a crunchy crust but still a soft bread. Great for sandwiches, and even just with a piece of cheese it's great. Thanks for the recipe!

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