Cheese Bread Recipe with Spinach Pesto
As it bakes, this Cheese Bread recipe fills your kitchen with warm, enticing aromas of garlic, oregano, and Feta and Parmesan cheeses!
Servings: 28 servings
Cost: $0.68 per serving
Equipment
- stand mixer with dough hook attachment preferred for this method but a mixing bowl and hand-kneading also work
Ingredients
- 1 cup water warm; between 95°F to 110°F
- 3 tablespoons honey
- 2/3 cups (120 grams) feta cheese halved; cut from a block and not feta crumbles
- 2 large eggs
- 1/2 teaspoon (3 grams) Kosher salt
- 1 tablespoon (15 ml) olive oil
- 4 1/8 cups (520 grams) all-purpose flour
- 1 packet (5 grams) active dry yeast
- 2 1/2 cups (300 grams) spinach fresh, well chopped leaves and stems
- 1 tablespoon (15 grams) butter salted; melted
- 3 cloves garlic rough-chopped
- 6 tablespoons (60 grams) parmesan cheese halved; grated
- 1 large pinch oregano dried
Instructions
- Activate your oven's proofing feature or just use the oven light. Cut a sheet of parchment paper to fit a large baking sheet. Lay the parchment on a clean surface and place the baking sheet nearby. In a stand mixer with a dough hook, combine 1 cup of warm water and 3 tablespoons of honey; give it a quick stir. Add 1 sachet (5 grams) of active dry yeast, stir, and let it proof for 10 minutes. Alternatively, you can mix and knead by hand in a large mixing bowl.1 cup water, 3 tablespoons honey, 1 packet (5 grams) active dry yeast
- Weigh 520 grams for precise measurement or measure 4 1/8 cups of all-purpose flour using the spoon and level method. See my NOTES on measuring flour below.4 1/8 cups (520 grams) all-purpose flour
- Measure 120 grams or 2/3 cups of feta cheese, halved. You will use 60 grams or 1/3 cup in the dough and the same amount in the spinach pesto.2/3 cups (120 grams) feta cheese
- Once the yeast is proofed, add 1 egg, 1 teaspoon of Kosher salt, 1 tablespoon of olive oil, and half the feta, crumbling it as you add it. Mix on low for 1 minute.2 large eggs, 1/2 teaspoon (3 grams) Kosher salt, 1 tablespoon (15 ml) olive oil
- Add all the flour to the mixer and mix on low. Once the dough forms a cohesive ball and pulls away from the sides, stop mixing, remove the dough hook, and cover the bowl with a damp cloth. Let it rise in the oven for 1 hour.
- Measure or weigh 300 grams (2 1/2 cups) of fresh spinach, using both leaves and stems. Chop finely on a large cutting board for the pesto.2 1/2 cups (300 grams) spinach
- Melt 1 tablespoon of butter in a large non-stick pan, then turn off the heat. Transfer finely chopped spinach, 3 chopped garlic cloves, 3 tablespoons (30 grams) of Parmesan, dried oregano, and remaining feta (crumbling it as you add it) into the pan. Stir to coat for a dry spinach pesto. Remove from burner and set aside.1 tablespoon (15 grams) butter, 3 cloves garlic, 6 tablespoons (60 grams) parmesan cheese, 1 large pinch oregano
- Flour the work surface next the parchment. Roll the dough into a 15 x 22-inch rectangle, using a ruler for accuracy. The shape does not need to be perfect, but the size is important.
- Spread spinach pesto evenly on the dough. Roll from one long side, snugly but not too tight, and pinch ends to seal. Use a sharp knife to cut the roll lengthwise into two long ropes.
- Center the two dough ropes on parchment, ensuring space at the ends. Pinch together first, then tuck the ends under to start. Alternately cross the ropes, keeping pesto side up. Shape into a twist or braid about 15 inches long. Transfer to the baking sheet and let rise until doubled, about 1 hour.
- Preheat your oven to 375°F. Although the braided pattern may look distorted given the rise, it's designed for a finished bake that mimics focaccia's texture. Whisk the remaining egg, then brush it over the loaf, and top with the remaining 3 tablespoons of Parmesan cheese for a golden crust.2 large eggs, 6 tablespoons (60 grams) parmesan cheese
- Bake the loaf at 375°F for 40 to 50 minutes until golden brown and aromatic. Once baked, transfer it to a wire rack to cool slightly before slicing.
Notes
Storing Leftovers - After baking, if you have leftovers, wrap the loaf tightly in plastic film and place in the fridge. The loaf will last for 2-3 days. Makes GREAT toast!
Freezing - For longer storage, you can wrap the leftover fully baked bread in foil and freeze it for up to 3 months. When ready to eat, simply thaw and slice to enjoy.
Make Ahead - Prepare the dough and shape it. Freeze after wrapping and placing inside freezer-safe bag. When ready to use, let it thaw overnight in the fridge, then proceed with the final proof and baking.
How to Measure Flour - For precise baking results, using a kitchen scale to weigh flour is most reliable, as it avoids the common issue of overpacking seen with volume measurements. If using volume, the spoon and level method is recommended: spoon flour into the measuring cup and level off the excess with a flat edge to prevent compaction. Avoid dipping the measuring cup directly into the flour container to prevent unintentional excess and ensure more consistent outcomes.
Nutrition
Serving: 1serving | Calories: 180kcal | Carbohydrates: 30g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 22mg | Sodium: 176mg | Potassium: 169mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2062IU | Vitamin C: 6mg | Calcium: 95mg | Iron: 2mg