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Ingredients

Adjust Servings:
Wheat Flour – 1 ⅛ lb (500 g)
Yeast – 1 ¾ oz (50 g)
Sugar – 1 tbsp
Salt – 1 ½ tbsp
Butter – 1 oz (30 g)
Water – 8 ½ fl oz (250 ml)
Sun-Dried Tomatoes – 3 ½ oz (100 g)
Spinach – 1 bunch
Hard Cheese – 5 ¼ oz (150 g)

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Flavored Bread

Flavored Bread

  • 35 min
  • Serves 10
  • Medium

Ingredients

  • Wheat Flour – 1 ⅛ lb (500 g)
  • Yeast – 1 ¾ oz (50 g)
  • Sugar – 1 tbsp
  • Salt – 1 ½ tbsp
  • Butter – 1 oz (30 g)
  • Water – 8 ½ fl oz (250 ml)
  • Sun-Dried Tomatoes – 3 ½ oz (100 g)
  • Spinach – 1 bunch
  • Hard Cheese – 5 ¼ oz (150 g)

Recipe

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Freshly-baked homemade flavored bread is a delight for the tastebuds. If you tend to shy away from recipes for soft bread due to the complexity of its preparation, we have something new and exciting to share with you.

Our bread is a simple dish with three types of flavors: cheese, tomato, and spinach. These ingredients make the bread loaves beautifully vibrant, yet they do not have a distinct or overpowering taste. Using this technology, you can make bread with any ingredients you like.

Steps

1
Done

Sift flour into a large bowl. Make an indentation in the center and add yeast, sugar, and warm water.
2
Done

Combine yeast with water, add salt and softened butter. Knead the dough. Cover it and let it rise for 15 minutes.
3
Done

Divide the dough into three equal parts. Grind sun-dried tomatoes and spinach individually in a blender. Grate cheese on the coarse side of the grater. Mix each portion of the dough separately with tomatoes, spinach, and cheese. Knead the dough.
4
Done

Place the three types of bread in three identical baking dishes greased with butter. Cover them with a towel and let them sit for 15 minutes.
5
Done

Bake bread for 15 minutes at 390 °F.

Homemade bread with three types of flavors is ready! Before serving, it is best to let the dish cool slightly. Such loaves of bread are lifesavers if everyone in the family has different taste preferences. Moreover, you can experiment and make sweet bread by adding dried fruits to the dough.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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Greek-Style Potatoes
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warm greek salad
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Greek-Style Potatoes

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