Spinach and Cheddar Bread

My Favourite Breads

Spinach and Cheddar Bread myfavouritepastime.com_3316Cheddar cheese is the most popular cheese, in the world. It originates from the English village of Cheddar in Somerset but is produced in several countries worldwide. Cheddar is also the most popular cheese in the UK and the second most popular in the US after mozzarella. The flavour ranges from mild to medium to sharp. As the cheese ages, it’s flavour intensifies, and it develops it’s hallmark sharpness, and becomes rich and dense with a slightly dry crumbly texture. The colour ranges from white to pumpkin orange.

Spinach and Cheddar Bread myfavouritepastime.com_3313The main ingredients in this bread are cheddar and spinach. I used extra old cheddar to enhance the flavour of the bread. You can vary the amount of cheddar and spinach to suit your palate. This bread can be used as a snack or as an accompaniment to soup. I wish you a happy baking!

  • Ingredients
  • 1 tablespoon olive oil
  • 1 small red onion, finely chopped
  • 3-4 garlic cloves
  • 150g spinach, chopped (add or reduce to suit your palate)
  • Salt and pepper to season spinach
  • 315g (2½ cups, 11oz) all-purpose (plain) flour
  • 15ml (3 teaspoons) baking powder
  • 15g (1 tablespoon) sugar
  • ½-1 teaspoon salt (or add to your taste)
  • 1 cup shredded, old cheddar cheese
  • 230ml (1 scant cup) milk 
  • 2 eggs
  • 60ml (1/4 cup) olive oil

Spinach and Cheddar Bread myfavouritepastime.com_5142Please always remember to assemble all ingredients before you start. Preheat the oven to 350°F (180°C). Grease and flour an 8½ x 4½ (21.5 x 11.5cm), I used a 9 x 5” (23 x13cm) loaf pan, which is a little larger.

Spinach and Cheddar Bread myfavouritepastime.com_5144Heat the olive oil over medium high heat. Reduce the heat and sauté onions and garlic, gently for 5 minutes  golden brown and a skewer inserted in the middle comes out clean.

Spinach and Cheddar Bread myfavouritepastime.com_5146or until soft but not browned.

Spinach and Cheddar Bread myfavouritepastime.com_5148Add the chopped spinach, increase heat to high and cook for 3-5 minutes until the water is absorbed. Season and set aside to cool.

Spinach and Cheddar Bread myfavouritepastime.com_5149Sift the flour, baking powder, sugar and salt.

Spinach and Cheddar Bread myfavouritepastime.com_5157Stir together the sifted flour, sautéed spinach and cheddar cheese. Make a well in the centre.

Spinach and Cheddar Bread myfavouritepastime.com_5152In another bowl, whisk the milk with the eggs and oil.

Spinach and Cheddar Bread myfavouritepastime.com_5155Unti combined

Spinach and Cheddar Bread myfavouritepastime.com_5160Stir the milk mixture into the well.

Spinach and Cheddar Bread myfavouritepastime.com_5161Mix thoroughly.

Spinach and Cheddar Bread myfavouritepastime.com_5164Pour the mixture into the prepared tin and bake for 60-75 minutes or until golden brown and a skewer inserted in the middle comes out clean.

Spinach and Cheddar Bread myfavouritepastime.com_3303Serve with your favourite soup

Spinach and Cheddar Bread myfavouritepastime.com_3300Or eat as a snack

Spinach and Cheddar Bread

Preparation time: 30 minutes; Baking time: 60-75 minutes; Serves: 10 slices

Ingredients

  • 1 tablespoon olive oil
  • 1 small red onion, finely chopped
  • 3-4 garlic cloves
  • 150g spinach, chopped (add or reduce to suit your palate)
  • Salt and pepper to season spinach
  • 315g (2½ cups, 11oz) all-purpose (plain) flour
  • 15ml (3 teaspoons) baking powder
  • 15g (1 tablespoon) sugar
  • ½-1 teaspoon salt (or add to your taste)
  • 1 cup shredded, old cheddar cheese
  • 230ml (1 scant cup) milk 
  • 2 eggs
  • 60ml (1/4 cup) olive oil

Instructions

  1. Preheat the oven to 350°F (180°C). Grease and flour an 8½ x 4½ (21.5 x 11.5cm), I used a 9 x 5” (23 x13cm) loaf pan, which is a little larger.
  2. Heat the olive oil over medium high heat. Reduce the heat and sauté onions and garlic, gently for 5 minutes or until soft but not browned. Add the chopped spinach, increase heat to high and cook for 3-5 minutes until the water is absorbed. Season and set aside to cool.
  3. Sift the flour, baking powder, sugar and salt. Stir together the sifted flour, sautéed spinach and cheddar cheese. Make a well in the centre.
  4. Blend the milk with the eggs and oil. Stir the milk mixture into the well. Mix thoroughly. Pour the mixture into the prepared tin and bake for 60-75 minutes or until golden brown and a skewer inserted in the middle comes out clean.

Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the bread at 350°F (180°C) for 70 minutes because I used a larger pan.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. Best advice: use a weighing scale, you’ll get the best results.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

58 thoughts

    1. Thanks for making the bread. It looked very delicious. I must repeat it one of these fine evenings too, with some nice hearty soup! Have a fantastic week!
      Liz

  1. Wow, this just looks too good to be true! I can almost imagine the taste of this fresh out of the oven, and a quick bread too. I’m envisioning this bread with a big bowl of fresh tomato soup (It’s my go to soup when I feel need of comfort food) I make it with canned tomatoes and peppers and real cream etc. I would never in a hundred years thought to make a bread like this with spinach in it! A new taste sensation to try. Beautiful colours in your photos Liz.

    1. Hi there Sandy,
      Wow thanks for visiting me lots and more. The spinach bread was served with some soup. It was delicious. I think you can add virtually anything you imagine to a cake. The trick is to decide whether you want it savoury or sweet. I have stopped baking for a few weeks. I need to eat healthy for a change. Have a lovely weekend!
      Liz

  2. Gosh, Liz. You really do have a repertoire of some delicious bread recipes, each more appealing than the last. This one here sounds fantastic and it’s one I’m surely going to try. Thanks!

  3. This bread sounds scrumptious! Sounds like the perfect snack – sinful but with a healthy aspect – and I bet my 5-year-old would love it too. Definitely going to try this recipe!

      1. I made a loaf of your spinach cheddar bread this morning, using spelt flour but otherwise following the recipe. It was delicious! And my little one just finished his second piece. Always appreciate the opportunity to sneak in more greens. 😉 Thanks for sharing!

        1. Thank you so much. You’ve certainly made my day. I’m glad the little one ate more than a piece. How exciting!!! Have a fabulous week!
          Liz

  4. With soup weather coming up, and a husband that is mad for Cheddar AND spinach . . . this could be my new “go to” bread to go with soup! Looks scrumptious!

    Virtual hugs,

    Judie

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