SPINACH BREAD LOAF RECIPE RECIPES

SIMPLY DIVINE MEAT LOAF WITH SPINACH RECIPE | ALLRECIPES

Simply Divine Meat Loaf with Spinach Recipe | Allrecipes image

This meat loaf is moist, delicious, and a real crowd pleaser. It is fabulous with venison or ground turkey, too. It makes great sandwiches. Get creative with additional mix-ins!

Provided by Heidi Hunt

Categories Beef Meatloaf

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 ½ pounds ground beef
2 eggs
½ cup sour cream
2 tablespoons Worcestershire sauce
1 (1 ounce) package dry onion soup mix
½ cup grated Parmesan cheese
½ cup Italian salad dressing
1 ½ cups Italian seasoned bread crumbs
1 cup chopped fresh spinach

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix the ground beef, eggs, sour cream, Worcestershire sauce, dry onion soup mix, Parmesan cheese, salad dressing, bread crumbs, and spinach. Transfer to a 5x9 inch pan, and cover with aluminum foil.
Bake 45 minutes in the preheated oven. Remove foil, and continue baking 15 minutes, to a minimum internal temperature of 160 degrees F (70 degrees C). Let stand 5 minutes before slicing.

Nutrition Facts : Calories 386.6 calories, CarbohydrateContent 21.1 g, CholesterolContent 109.7 mg, FatContent 23.8 g, FiberContent 1.4 g, ProteinContent 21.5 g, SaturatedFatContent 9.2 g, SodiumContent 1148.5 mg, SugarContent 3.3 g

SPINACH-STUFFED BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Spinach-Stuffed Bread Recipe: How to Make It - Taste of Home image

Appetizers are the highlight of parties at our home. Slices of this golden loaf swirled with spinach and cheese disappear in a hurry. They're a tasty accompaniment to most any meal, too.

Provided by Taste of Home

Categories Appetizers

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 loaf (1 pound) frozen bread dough
1 medium onion, chopped
1 to 2 garlic cloves, minced
2 teaspoons olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups shredded reduced-fat cheddar or part-skim mozzarella

Steps:

Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach. , On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet coated with cooking spray; tuck ends under. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack; let stand for 10 minutes before slicing. Serve warm.

Nutrition Facts : Calories 340 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 687mg sodium, CarbohydrateContent 45g carbohydrate (0 sugars, FiberContent 4g fiber), ProteinContent 21g protein.

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SPINACH DIP IN A BREAD BOWL RECIPE: HOW TO MAKE IT

When we get together with friends, I like to prepare this creamy spinach dip. It's a real crowd pleaser. —Janelle Lee, Appleton, Wisconsin
From tasteofhome.com
Reviews 4.7
Total Time 15 minutes
Category Appetizers
Calories 161 calories per serving

In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces. , Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.

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HIGH PROTEIN BREAD RECIPE | JAMIE OLIVER BREAD RECIPES

For all you morning gym-goers this healthy protein bread is a great portable breakfast that will help with muscle repair and growth.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 213 calories per serving

1. Preheat the oven to 190ºC/375ºF/gas 5. Line a 1.5-litre loaf tin with greaseproof paper.
2. Fill a jug with 375ml of lukewarm water, add the yeast and oil, then mix with a fork until combined and leave aside for 5 minutes.
3. Pile the flour, ground almonds and all the seeds into a large bowl with a pinch of sea salt and make a well in the middle. Pick, finely chop and add the rosemary leaves. Crack in the eggs, add the Marmite (if using – simply leave it out for a gluten-free friendly loaf) and beat together, then pour in the yeast mixture.
4. Whisking as you go, gradually bring in the flour from the outside until combined – it’ll be more like a batter than a dough. Pour into the prepared tin and smooth out nice and evenly on top.
5. Now you’ve got two choices – bake it straight away and it’ll puff up a bit more and taste fantastic, or cover and place it in the fridge overnight and allow some slightly more complex sour flavours to develop. Both are brilliant, just different.
6. To bake, place in the middle of the oven for 45 minutes, or until golden, cooked through and an inserted skewer comes out clean. Transfer to a wire rack to cool for at least 20 minutes before eating, then serve.
7. This bread is good fresh for a couple of days, and delicious toasted for a few days after that. You could even use any leftovers to make croutons.
8. TOPPING IDEAS GALORE – these suggestions are all about giving you loads of colourful inspiration for tasty topping combos that’ll fill you with goodness – choose your favourites and tuck in: 1. Chopped hard-boiled free-range egg, yoghurt, paprika & cress 2. Ripe beef tomatoes, Swiss cheese & black pepper 3. Skinny cream cheese, ripe cherry tomatoes & fresh basil 4. Cottage cheese, soft-boiled free-range egg, paprika & spring onions 5. Wilted spinach & cottage cheese 6. Squashed beetroot, natural yoghurt & balsamic 7. Grated cucumber & cottage cheese with quality smoked salmon 8. Skinny cream cheese, cherries & cinnamon 9. Skinny cream cheese, cucumber & hot chilli sauce 10. Skinny cream cheese, lemony grilled asparagus, fresh mint & chilli 11. Natural yoghurt, banana & cinnamon 12. Fried free-range egg, natural yoghurt, ripe cherry tomatoes & curry powder 13. Avocado, cottage cheese & Tabasco chipotle sauce 14. Houmous, pomegranate seeds & rocket 15. Marmite, ripe avocado & natural yoghurt

See details

SPINACH-STUFFED BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Appetizers are the highlight of parties at our home. Slices of this golden loaf swirled with spinach and cheese disappear in a hurry. They're a tasty accompaniment to most any meal, too.
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Appetizers
Cuisine Europe, Italian
Calories 340 calories per serving

Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach. , On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet coated with cooking spray; tuck ends under. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack; let stand for 10 minutes before slicing. Serve warm.

See details

SPINACH DIP IN A BREAD BOWL RECIPE: HOW TO MAKE IT

In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces. , Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.

See details

HIGH PROTEIN BREAD RECIPE | JAMIE OLIVER BREAD RECIPES

1. Preheat the oven to 190ºC/375ºF/gas 5. Line a 1.5-litre loaf tin with greaseproof paper.
2. Fill a jug with 375ml of lukewarm water, add the yeast and oil, then mix with a fork until combined and leave aside for 5 minutes.
3. Pile the flour, ground almonds and all the seeds into a large bowl with a pinch of sea salt and make a well in the middle. Pick, finely chop and add the rosemary leaves. Crack in the eggs, add the Marmite (if using – simply leave it out for a gluten-free friendly loaf) and beat together, then pour in the yeast mixture.
4. Whisking as you go, gradually bring in the flour from the outside until combined – it’ll be more like a batter than a dough. Pour into the prepared tin and smooth out nice and evenly on top.
5. Now you’ve got two choices – bake it straight away and it’ll puff up a bit more and taste fantastic, or cover and place it in the fridge overnight and allow some slightly more complex sour flavours to develop. Both are brilliant, just different.
6. To bake, place in the middle of the oven for 45 minutes, or until golden, cooked through and an inserted skewer comes out clean. Transfer to a wire rack to cool for at least 20 minutes before eating, then serve.
7. This bread is good fresh for a couple of days, and delicious toasted for a few days after that. You could even use any leftovers to make croutons.
8. TOPPING IDEAS GALORE – these suggestions are all about giving you loads of colourful inspiration for tasty topping combos that’ll fill you with goodness – choose your favourites and tuck in: 1. Chopped hard-boiled free-range egg, yoghurt, paprika & cress 2. Ripe beef tomatoes, Swiss cheese & black pepper 3. Skinny cream cheese, ripe cherry tomatoes & fresh basil 4. Cottage cheese, soft-boiled free-range egg, paprika & spring onions 5. Wilted spinach & cottage cheese 6. Squashed beetroot, natural yoghurt & balsamic 7. Grated cucumber & cottage cheese with quality smoked salmon 8. Skinny cream cheese, cherries & cinnamon 9. Skinny cream cheese, cucumber & hot chilli sauce 10. Skinny cream cheese, lemony grilled asparagus, fresh mint & chilli 11. Natural yoghurt, banana & cinnamon 12. Fried free-range egg, natural yoghurt, ripe cherry tomatoes & curry powder 13. Avocado, cottage cheese & Tabasco chipotle sauce 14. Houmous, pomegranate seeds & rocket 15. Marmite, ripe avocado & natural yoghurt

See details

SPINACH-STUFFED BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach. , On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet coated with cooking spray; tuck ends under. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack; let stand for 10 minutes before slicing. Serve warm.

See details

SPINACH DIP IN A BREAD BOWL RECIPE: HOW TO MAKE IT

In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces. , Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.

See details

HIGH PROTEIN BREAD RECIPE | JAMIE OLIVER BREAD RECIPES

1. Preheat the oven to 190ºC/375ºF/gas 5. Line a 1.5-litre loaf tin with greaseproof paper.
2. Fill a jug with 375ml of lukewarm water, add the yeast and oil, then mix with a fork until combined and leave aside for 5 minutes.
3. Pile the flour, ground almonds and all the seeds into a large bowl with a pinch of sea salt and make a well in the middle. Pick, finely chop and add the rosemary leaves. Crack in the eggs, add the Marmite (if using – simply leave it out for a gluten-free friendly loaf) and beat together, then pour in the yeast mixture.
4. Whisking as you go, gradually bring in the flour from the outside until combined – it’ll be more like a batter than a dough. Pour into the prepared tin and smooth out nice and evenly on top.
5. Now you’ve got two choices – bake it straight away and it’ll puff up a bit more and taste fantastic, or cover and place it in the fridge overnight and allow some slightly more complex sour flavours to develop. Both are brilliant, just different.
6. To bake, place in the middle of the oven for 45 minutes, or until golden, cooked through and an inserted skewer comes out clean. Transfer to a wire rack to cool for at least 20 minutes before eating, then serve.
7. This bread is good fresh for a couple of days, and delicious toasted for a few days after that. You could even use any leftovers to make croutons.
8. TOPPING IDEAS GALORE – these suggestions are all about giving you loads of colourful inspiration for tasty topping combos that’ll fill you with goodness – choose your favourites and tuck in: 1. Chopped hard-boiled free-range egg, yoghurt, paprika & cress 2. Ripe beef tomatoes, Swiss cheese & black pepper 3. Skinny cream cheese, ripe cherry tomatoes & fresh basil 4. Cottage cheese, soft-boiled free-range egg, paprika & spring onions 5. Wilted spinach & cottage cheese 6. Squashed beetroot, natural yoghurt & balsamic 7. Grated cucumber & cottage cheese with quality smoked salmon 8. Skinny cream cheese, cherries & cinnamon 9. Skinny cream cheese, cucumber & hot chilli sauce 10. Skinny cream cheese, lemony grilled asparagus, fresh mint & chilli 11. Natural yoghurt, banana & cinnamon 12. Fried free-range egg, natural yoghurt, ripe cherry tomatoes & curry powder 13. Avocado, cottage cheese & Tabasco chipotle sauce 14. Houmous, pomegranate seeds & rocket 15. Marmite, ripe avocado & natural yoghurt

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BEST SPINACH DIP EVER RECIPE | ALLRECIPES

I use 1 cup of mayo, 16 oz. sour cream, a package of Knorr's vegetable soup mix, omit the water chestnuts, use a 10 oz. package of frozen chopped spinach, and then I use a round loaf of Hawaiian bread. Everyone loves the recipe and I get asked to bring it to occasions frequently. It's a staple at all of my parties, and it's usually always devoured by the end of the night. It's the best spinach …
From allrecipes.com

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JIM LAHEY'S NO-KNEAD BREAD RECIPE | LEITE'S CULINARIA

21/01/2021 · This recipe was different—I instantly recognized the name Lahey as the developer of the no-knead bread that broke the internet, the bakery on Sullivan Street, and the only no-knead bread recipe I had not tried. Seriously, I swear I’ve tried them all, for better or worse. This loaf stood up to the hype. A perfectly written recipe…
From leitesculinaria.com

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SIMPLY DIVINE MEAT LOAF WITH SPINACH RECIPE | ALLRECIPES

18 Strawberry Bread Recipes With Lots of Color and Fruity Flavor Looking for a delicious way to bake with fresh or frozen strawberries? Your search ends here. Strawberries add fruity flavor and vibrant color to these breads and muffins. Whether you're looking for a basic loaf to make with just a few pantry staples, a decadent idea with a cream cheese filling, or an old-fashioned family recipe …
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