Wednesday, February 20

Spinach Feta Pull Apart Garlic Bread


There are times when my photos just do not do a recipe justice. This is one of those dishes. This bread was so out of this world good I couldn't stop nibbling at it as I was shooting the photos. It's a one of those things that is meant to be a side dish to your dinner, but it steals the show. This is a bread you will fill up on before dinner is even served. So do yourself a favor and make this only when you are really super duper hungry.



It is a basic white bread recipe with layers of garlic, butter, feta cheese and spinach. I ask you... How can you go wrong??



It's garlic bread on crack.



OOOPS.... I said "crack" ......I got some nasty-o-grams about using the term "crack" in the title of a couple of my "Crack"Dip recipes..... get over it. I'm going to crack out crack recipes as often as I can!



Spinach Feta Pull Apart Garlic Bread

Ingredients:

Bread Dough:
 
1/2 cups water
2/3 cups buttermilk
1/4 cup butter
1/2 cup sugar
1 tbs salt
2 1/4 tsp instant yeast (I use Red Star Yeast and I proof it)
3-4  cups Bread Flour (I use King Arthur Flour) 

For the filling:

3-4 tbs room temperature butter
2-3 large hand fulls of fresh baby spinach
1/2-3/4 cup feta cheese crumbles
One bulb of garlic diced
1/2 cup mozzarella cheese  

Directions:  
 
In a small sauce pan add I your water, buttermilk, butter, sugar and salt heat until the butter has just melted. Remove from heat and allow to cool to room temperature.

Once the liquids have cooled add them to the mixing bowl of your electric mixer. Using the dough hook on medium speed mix in yeast and flour one cup at a time. Stop adding flour once the dough has come together and is only lightly sticky.

Turn mixing up to high speed and mix for about 2-3 minutes or until the dough is elastic.

Turn dough out into a buttered bowl. Cover with a dish towel and set it someplace warm to rise for about one hour. Or until the dough has doubled in size.

Once dough has risen, on a lightly floured surface roll dough out until it is 1/4-1/2 an inch thick. Using a sharp knife cut dough into 3x3 squares.

Using your hands stretch each square out so it's about 1/4 inch thick. Spread each square with butter, spread with some minced garlic, feta cheese and then place 2-4 spinach leaves on the top.

In a buttered bread pan, place each square in sandwiching the filling with each layer. It gets a little messy but that is ok. Squeeze each square in the pan.

Cover and allow to rise for an additional 30-40 minutes or until the dough has risen about 1 inch above the top of your bread pan.

Bake at 350 on the middle rack of your oven for 15-20 minutes, sprinkle top with  mozzarella cheese. Return to oven and bake for another 15 minutes or until the bread has browned on top and when you flick the top it sounds hollow.


** If you do not own an electric mixer you can do all the mixing by hand and then turn the dough out onto a floured surface and kneed for 6 minutes or until the dough is elastic.

**In the pictured break I ran out of mozzarella so it has less AND I added the mozzarella cheese before baking, after some thought I think it might be best added half way through the baking process to ensure it does not crisp too much.
    
Photobucket

37 comments:

  1. Feta is one of my favorite cheeses. I've been in serious love with it since going to greece. I would eat this all by myself and not even feel bad about it. well I would be I could be happy. noms

    Step on a CRACK break your mother's back. CRACK! < BTW... awful children's rhyme

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  2. I need this bread in my life! LOVE savory pull-aparts!!

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  3. Oh goodness. This looks amazing. I can almost smell it!!

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    1. Thanks!!! It smelled heavenly! So much garlic!

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  4. I love everything about this bread! Great combination of flavors!

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  5. OK, let me start by saying I do not like spinach. I have tried to like it.... Secondly, my mouth is watering anyway! OMG this look fabulous. I would love to dive into that bread and well... I am pretty sure this could be the meal. Protein (cheese), vegetable, starch. That could work. ;)

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    1. Oh I love spinach! I eat it daily. And yeah.... I think I'm down with this being a meal all on it's own ;)

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  6. Feta? Good. Garlic? Good. This bread? GOOOOOOOOD!

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  7. This looks mouth-watering, I love spinach and feta!

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  8. Stop the madness! This looks insanely yummy. I saw it on FB the other day and almost jumped through my screen. Good work girl!

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  9. Oh my gosh, I love spinach and feta!! This looks absolutely delightful, pinning it! :)

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  10. I have not jumped on the bandwagon yet and made pull apart bread. I'll have to start with this recipe, it looks too good not to.

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  11. Ummmm I'm going to go ahead and call this HEALTHY because it has spinach :)

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  12. crack! :) this look so good! I've been dying to try a savory pull apart bread

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  13. Feta is one of my favorite cheeses...I would probably eat the whole loaf in a day..this could be dangerously awesome.

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  14. I would love this.. but i am not really a bake from scratch kinda girl.. i am more semi-home made.. bad i know... but that is life and there is never enough time in my day.

    Any suggestions on a product i could use and maybe jump into the middle of your recipe that might come out with a similar result? I think (not sure) there are some companies that sell a frozen uncooked loaf of bread that i might be able to slice, and put all the goodness into and then bake. Thoughts? Has anyone tried this??

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    1. Hi, Angel. I can not guarantee the results if you use a store bought bread dough. I think it would be worth trying. If you skip all the dough making steps and just follow the instructions for the layering... then bake the bread according to your package directions.

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  15. Hi Carrie! I'm going to make this for friends coming over tomorrow... I was just wondering, can I make the loaf the night before so in the morning I can just get up and throw it in the oven? (looking amazing and effortless with a clean kitchen when my guests turn up haha). Could I assemble it then put it in the fridge overnight for the final rise?

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    1. Unfortunately with this recipe that won't work well. You could however make the bread the night before according to the directions. Store it in an air tight bag or container in the fridge. Before they get there pull it out and heat it up in the oven. Top it won't have the same results, perhaps a tad more dry. But it might be worth a try.

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  16. LOL! "Crack" your crack recipes ALL you want! Thank you SO much for sharing this delicious recipe with ALL of us! YUMMY!!! I can't wait to make and enjoy it! (I will be waiting until my boys are in school - Then I won't have to share ;-) LOL!) Like I said, "CRACK AWAY!" ~Darcy

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  17. WoW ! This is the bread that makes me sing - take my breath away(top gun) .

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  18. Sniff... Sniff... My bread wouldn't rise!
    I left the dough for a hour and it didn't seem to have risen very much so i gave it another two hours and it still wasn't double its original size. I baked it anyways and it was DELICIOUS, just a bit too dense.
    A great recipe, I think that I just did something wrong. Oh, well, I will just have to try again (yum)

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    1. Did you proof your yeast first? Sometimes yeast dies on us... and it's a really sad day when your bread won't rise! Try it again with new yeast. So glad you tried it :)

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  19. really want to try these. Do you think i could make individual buns for afternoon or at school smacks? looks amazing!! Love this type of bread and can't wait to try it!!

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  20. This looks so delicious. Oh my goodness.

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  21. This looks so delicious. Oh my goodness.

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  22. This looks awesome! Making it this weekend. You mentioned that you proof your yeast, and doesn't that mean adding it to some warm water and seeing if it foams? But in the recipe, you say to just add it to the cooled liquids along with the flour. Sorry if I'm a little slow!
    Thanks!

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