Bread Machine Spinach Feta Twist
Elevate your bread-baking game with this irresistible Bread Machine Spinach Feta Twist, a show-stopping loaf that's as beautiful as it is delicious. Perfect for brunches, gatherings, or as a savory side dish, this recipe combines the ease of a bread machine with artisanal techniques. The flavorful filling features tender spinach, creamy feta cheese, and garlicky goodness, all nestled within a soft, golden bread that’s twisted into an eye-catching wreath shape. A brushed egg wash creates a glossy finish, while optional sesame seeds add a delightful crunch. With just 15 minutes of prep time and minimal effort thanks to your bread machine, this recipe is a must-try for home bakers looking to impress. Serve it warm or at room temperature for a crowd-pleasing treat!
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Recipe Information
Ingredients
- 1 cup Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 1 teaspoon Salt
- 3 cups Bread flour
- 2.25 teaspoons Instant yeast
- 1 cup Frozen spinach, thawed and drained
- 1 cup Feta cheese, crumbled
- 2 cloves Garlic, minced
- 1 large Egg, beaten
- 1 tablespoon Sesame seeds (optional)
Instructions
Add warm water, olive oil, honey, salt, bread flour, and instant yeast to the bread machine pan in the order recommended by the manufacturer.
Set the bread machine to the ‘Dough’ cycle and start it.
While the dough is mixing, thaw the frozen spinach if not done already. Drain and squeeze out excess water using a clean towel or paper towels.
Once the dough cycle is complete, transfer the dough to a lightly floured surface.
Roll the dough into a 12x16-inch rectangle with a rolling pin.
Spread the thawed and drained spinach evenly over the surface of the dough, leaving about half an inch of space around the edges.
Sprinkle the crumbled feta cheese and minced garlic evenly over the spinach layer.
Starting from the longer edge, roll the dough tightly into a log. Pinch the seam to seal it closed.
Using a sharp knife, slice the log lengthwise down the center, leaving one end intact by about 1 inch.
Twist the two halves together, keeping the cut sides facing upward to expose the filling.
Shape the twisted dough into a ring and pinch the open ends together to close the loop.
Transfer the twist to a parchment-lined baking sheet and cover it loosely with a clean kitchen towel. Let the dough rest for 30 minutes to rise.
Preheat the oven to 375°F (190°C).
Brush the top of the twist with the beaten egg for a golden crust. Sprinkle with sesame seeds if desired.
Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Remove from the oven and let the twist cool slightly before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
2528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 5139 mg | 223% | |
| Total Carbohydrate | 328.9 g | 120% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 23.4 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1545 mg | 119% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 1881 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
