Spinach Feta Bread

Spinach Feta Bread

Yesterday I finally had a little time to myself to try out one of my new bread recipe ideas. I had some fresh organic spinach from our local organic farm store that I thought would go great with some feta cheese and mixed into one of my artisan bread loaves. So I finely chopped a small handful of fresh spinach leaves. Removed the stems first. Then chopped up a couple of green onion tops from my front porch garden pot. To those I added a small handful of crumbled feta cheese and mixed all of that together with a dash of extra virgin olive oil.

I had some nice artisan white bread dough waiting for me in the fridge. So I patted and rolled the dough out on my bread board into an approximation of a rectangle. I spread the spinach-cheese mixture over the flattened dough and pressed it into the dough a bit to make sure it got in there well. I rolled it up tightly into a baguette shape and then realized it was too long for both my pizza peel and my baking stone, so I curved the loaf into a nice arched half moon shape. A sort of spinach feta rainbow.

After proofing for about 45 minutes, it baked up beautifully with spinach and cheese showing through the crust slits. I ate about 1/3 of the loaf while it was still warm with my comfort food dinner. A great treat for my Halloween night. Crunchy crust outside, moist and savory inside. The tastes of Greek Spanakopita, only in a nice crusty warm bread.


Spinach Feta Bread Slices

I will definitely make this recipe again. Great with my dinner and probably will be a good savory breakfast bread to eat with your eggs in the morning. I'll try it if there is any left after my dinner tonight!


© Copyright 2009 MotherHen Jen

I've Decided!

Crusty Artisan Bread ~ Wheat & Rye Combination

I have decided that this blog will be my space to write about my new love, my new hobby and my new business: yeast bread baking!

A few months ago after reading about baking bread in a few good books and a few more good blogs, I decided to try my hand at it. Well, both of my hands actually. On my main blog, Mountain Harvest Basket, I even wrote about some of my first bread baking experiences.

My blog readers cheered me on, so I kept at it. I baked for myself and my family and gave some to my friends. Everyone seemed to like it. So I got brave enough to take Hardware Bob's suggestion that I should sell my homemade bread in our local organic Farm Store.

So this past May, at the Farm Store Spring party (at the organic farm), I brought two big loaves of crusty, chewy, moist artisan bread as my potluck contribution, but also as my bread audition for the farmer.

To my great pleasure, all of my bread was eaten and gone in about 15 minutes! We saved a slice with some fresh farm goat cheese (from the farm goats) for the farmer to sample. She loved it, and hired me to deliver my freshly baked bread to their Farm Store every week.

Since then I have been trying to adjust to baking 8 loaves at a time instead of just 1 or 2 for my own consumption. Adjusting to baking that many every week, wrapping, labeling, and delivering them on time as promised. I also have been experimenting with different brands and types of flours, different recipes and different methods of preparation. It's been fun so far, and I plan to keep doing it as long it remains fun for me.

Please follow my adventures as I write about them in this new MotherHen Jen blog. (MotherHen Jen is my baking business name, and also my nickname with my close family.) I will probably also duplicate some of my bread posts on my Mountain Harvest Basket blog. Please come and visit me there too.


© Copyright 2009 MotherHen Jen