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Home > About Us > Recipes > Spinach and Sun-Dried Tomato Loaf

Spinach and Sun-Dried Tomato Loaf

Recipe by Cristy Dubois, Delaware, Ohio
First place, Yeast Breads (Favorite Bread- Savory), 2017

Baking temperature: 325 degrees
Baking time: 60 minutes
Yield: 2 loaves

Ingredients

  • ¼ c frozen spinach, thawed
  • 1/8 c sun-dried tomatoes, diced
  • 2 T butter, room temperature
  • 1 t salt
  • 1 t sugar
  • 1 t granulated garlic
  • 2 t onion flakes
  • 2 eggs, beaten
  • 1 ¼ c water
  • 4 c bread flour
  • 4 t yeast
  • ¼ c shredded cheddar cheese
  • ¼ c shredded parmesan cheese

Instructions

  • Add ingredients as listed to bread machine
  • Set bread machine to ‘dough’ setting
  • Once cycle is completed, cut dough in half
  • Form each half into rectangular loaves
  • Place each loaf in a bread pan and let stand to rise- about 20 minutes
  • Preheat oven to 325 degrees F
  • Brush tops with egg wash
  • Sprinkle tops with shredded cheeses
  • Bake for about 1 hour or until internal temperature reaches 190 degree
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