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Spinach Feta Bread

Spinach Feta Bread


1 1/2 Pound Loaf
7/8 cup water
3/4 cup frozen chopped spinach (defrosted and squeezed dry)
2 tablespoons olive oil
3 cups bread flour
4 ounces crumbled feta cheese
1 tablespoon sugar
1/2 teaspoon salt
1 3/4 teaspoons SAF yeast
or 2 1/4 teaspoons bread machine yeast

2 Pound Loaf
1 1/8 cups water
1 cup frozen chopped spinach (defrosted and squeezed dry)
3 tablespoons olive oil
4 cups bread flour
5 ounces crumbled feta cheese
1 1/2 tablespoons sugar
1 teaspoon salt
2 1/4 teaspoons SAF yeast
or 2 3/4 teaspoons bread machine yeast


  1. Place all the ingredients in the bread machine pan in the order recommended by the manufacturer. Set crust on medium and program for the Basic cycle; press Start (This recipe is not suitable for use with the Delay Timer.)
  2. When the baking cycle ends, Immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
  3. NOTE: If baking in oven, set the machine to the dough cycle or stop the bread machine after the 2nd rise. On a lightly floured surface, form dough into loaf and place in or on greased pan. Cover and let rise until double in size (about 45 minutes to 1 hour). Bake a minimum of 30 minutes


Spinach Feta Bread
Nutrition Information
Spinach Feta Bread (1 1/2 lb. loaf)
Serving Size:
Amount Per Serving
Calories 1973.68
Calories from Fat 458.50
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A 400%
Vitamin C 98%
Calcium 77%
Iron 166%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Change serving size to get new nutritional values
Serving Size: 
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Bread Tip...
Bread Loavest

How to Tell if a Loaf Is Done

A nicely baked loaf of bread has a golden color to its crust and sounds hollow when it is tapped with the fingers.

When your loaf comes out of the pan, you can test to see if it is thoroughly baked inside with the help of an instant-read thermometer. This method is especially useful for rich doughs, which do not sound hollow when tapped.

To test a loaf for doneness, insert an instant-read thermometer into the bottom or side of the bread. Breads are thoroughly baked at 190° to 200°F. However, a loaf has not technically finished baking until it is has cooled completely outside of the oven.