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Cook'n with Betty Crocker 
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Spinach Cheese Bread 1.5-pound |
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Serves: 12 Print this RecipeServing Size: 1 slice 1 1/2-Pound Recipe 3/4 cup plus 2 tablespoons water 3 cups bread flour 3/4 cup shredded sharp cheddar cheese 1/4 cup grated parmesan cheese 2 teaspoons dried minced onion 1 tablespoon sugar 3/4 teaspoon salt 1 1/4 teaspoons bread machine or quick active dry yeast 3/4 cup chopped fresh spinach leaves Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour. Measure carefully, placing all ingredients except spinach in bread machine pan in the order recommended by the manufacturer. Add spinach at the Raisin/Nut signal. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack. 1 Slice: 160 Calories (25 calories from fat); 3g fat (2g saturated); 10mg cholesterol; 220mg sodium; 28g carbohydrate (1g dietary fiber); 6g protein SUCCESS TIP: Use only fresh spinach for this cheesy bread because frozen or canned spinach has too much water, which will cause the loaf to become gummy. SUCCESS TIP: If your bread machine doesn't have a Raisin/Nut signal, add the spinach 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs. SANDWICH BOARD: Need a little something to serve with a bowl of soup or a large salad? These bell Pepper and Cheese Triangles are the perfect answer. Top slices of this bread with sliced Cheddar cheese and finely chopped red and green bell peppers. Broil bread with tops 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted. Cut each slice on the diagonal into triangles. From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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